Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough

• DOI: 10.1094/cchem-05-12-0056-r
• Publication Date: 2012-11-07T18:07:37Z
• Authors: Cristina M. Rosell; Rossana Altamiran...; Clyde Don; Arnaud Dubat
• Keywords: Glutenin; Plant protein; Mouthfeel; Potato starch

ABSTRACT Various studies have been carried out on wheat flour to understand protein and starch changes when subjected mixing temperature constraints, but structural of proteins at the typical moisture levels a dough system are not fully understood. The aim this research was improve our understanding (micro)structural mesoscopic level, through empirical rheology, microscopy (light scanning electron microscopy), sequential extractions, glutenin macropolymer wet weight along mixing, heating, cooling stages Mixolab assay. Studies were performed three flours with different contents. rheological analysis allowed identifying role relationship between content primary secondary parameters obtained from recorded curves. progressive heating during assay resulted in dynamic de‐ restructuring involving interactions water soluble SDS insoluble vice versa. microstructure light, polarized, revealed that molecules underwent cooling. Qualitatively, changes, swelling, gelatinization observed by microscopic techniques showed some parallels (and glutenin) respective flour. Nevertheless, tentative finding needs further confirmation studying samples large differences content.