Effect of Adding Green Wheat Flour on the Dough of Steamed Bread and Structure of Its Gluten Protein
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Abstract:
Steamed bread was made using steamed bread specialized flourr and green wheat flour. Analytical instruments such as laser confocal microscope and rapid visco analyser (RVA) and fourier transform infrared (FT-IR) spectroscopy were used to examine the impacts of adding green wheat flour in different amounts (0%~20%) on the characteristics of bread dough, gelatinization properties, microstructure and gluten protein secondary structure. The results showed that the increase of the amount of green wheat flour caused decreased wet gluten content and gluten index, reduced pasting temperature and peak viscosity, shortened gelatinization processing time, decreased dough stability time (from 6.18 to 4.92 min), reduced flour quality index (by 18), weakened gluten strength and tolerance, reduced tensile area, elasticity, maximum tensile resistance of dough at the 135th min, gradual appearance and uneven distribution of voids in the gluten network structure , and shift of individual absorption peaks of gluten protein, and increased beta-sheet and alpha-helical structure contents. In summary, addition of green wheat flour could change dough properties and gluten structure, which may be the main cause of decreased final product quality.
