An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Abstract

Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking. As the major components of dough, the continuous reticular skeleton formed by gluten proteins and the concentrated starch granules entrapped in gluten matrix predominantly determine dough rheological behaviors and bread qualities. This review surveys the latest literatures and draws out a conclusion from a plethora of information related to the filling effects of starch granules on gluten matrix and the cross-linking mechanisms between gluten proteins and starch granules, which is of great significance to provide sufficient scientific knowledge for development of bread with satisfactory attributes and quality control of end products.

Keywords:

• Gluten network
• starch characteristics
• starch-protein interface
• dough rheological behaviors
• bread qualities

Disclosure statement

No potential conflict of interest was reported by the authors.

Author contributions

Xiaohui Hu developed the original draft of the manuscript, Li Cheng, Yan Hong and Zhengbiao Gu proofread and edited the final manuscript, Zhaofeng Li and Caiming Li supervised and revised the literature.

Additional information

Funding

This work was financially supported by the National Natural Science Foundation of China (No. 31701527), the Jiangsu Province “Collaborative Innovation Center of Food Safety and Quality Control” industry development program and Agricultural Science and the Technology Innovation Program of CAAS “Evaluation and Regulation of Nutritional Quality of Major Agricultural Products” (CAAS-XTCX20190025).