Effect of baked wheat germ on gluten protein network in steamed bread dough |
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Authors: | Jing Zhan Sen Ma Xiao-Xi Wang Li Li Xue-ling Zheng |
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Affiliation: | College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou, 450001 China |
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Abstract: | The effect of baked wheat germ (BWG) on the gluten network structure in steam bread dough was investigated. The secondary structure, free sulphydryl (-SH) content, disulphide (-SS-) bonds content and microstructure of gluten were analysed to evaluate gluten structural changes. The addition of different amounts of BWG (0, 2, 4, 6, 8, 10, and 12%) in dough resulted in decreased content of α-helix and β-sheet structures, but increased random coils, which indicated that a disordered structure was formed. The presence of BWG increased the -SH content but decreased the -SS- bonds content, which indicated fracture of disulfide bonds. Confocal laser scanning microscopy (CLSM) analysis indicated that steamed bread dough containing BWG had larger-sized gas cell and granules of starch separated by the protein matrix, which weakened the gluten network structure. These changes may inevitably affect the viscoelastic properties of steamed bread dough. |
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Keywords: | baked wheat germ dough gluten network structure |
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