Effect of Wheat Gluten Content on Buckwheat Dough and its Mechanism of Action
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Abstract:
The effect of different wheat gluten content (5%, 10%, and 15%) on the rheological properties of high content (50% wheat flour replacement rate) buckwheat dough and the quality of Chinese steamed bread (CSB) were comprehensively studied in this paper. Based on mixed dough with 10% wheat gluten and the reference (pure wheat flour) dough, the mechanism of the action of wheat gluten on the improvement of the rheological properties of mixed dough and CSB quality was further studied using scanning electron microscopy and Fourier transform infrared (FT-IR) spectroscopy as well as by analyzing chemical interactions in the dough. The results indicated that the addition of 10% wheat gluten increased the disulfide bond content of buckwheat-wheat dough, changed the chemical interactions (ionic bond and hydrogen bond content and hydrophobic forces), changed the gluten protein conformation, and improved the microstructure of mixed dough. Consequently, the pasting properties of mixed flour, the farinograph and extensograph properties of dough, the specific volume and springiness of CSB, and the pore structure of CSB core were improved, but the quality was still not equal to the quality of pure wheat steamed bread, suggesting that the addition of high levels of buckwheat flour does not merely dilute the gluten protein.
