Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening
This study aimed to provide novel insights into how wheat flour post-ripening influences steamed bread quality by systematically uncovering the relationship between gluten aggregation and gas retention properties. The results indicated that wheat flour post-ripening endowed the dough with excellent...
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| Vydáno v: | Food hydrocolloids Ročník 172; s. 111886 |
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| Hlavní autoři: | , , , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
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Elsevier Ltd
01.03.2026
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| ISSN: | 0268-005X |
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| Abstract | This study aimed to provide novel insights into how wheat flour post-ripening influences steamed bread quality by systematically uncovering the relationship between gluten aggregation and gas retention properties. The results indicated that wheat flour post-ripening endowed the dough with excellent viscoelasticity and resistance to stress deformation, effectively maintaining the gluten network's ability to encapsulate gas. The steamed bread made from post-ripened wheat flour was more upright (height-to-diameter ratio increased from 0.58 to 0.66), with a decreased average cell area and increased cell density, especially after post-ripening at 38 °C. Post-ripening improved the gas retention rate of the dough, increased the rupture time (from 18.68 min to 24.27 min), and enhanced the rupture volume (from 0.96 mL/g to 1.02 mL/g). Wheat flour post-ripening promoted gluten polymerization (increased glutenin macropolymer content and decreased free sulfhydryl content and SDS-soluble protein), which was mainly reflected in the changes of α-, γ-gliadins, and B/C-LMW-GS subunits. The enhanced gas retention capacity was the primary factor contributing to the improvement in steamed bread quality, closely related to gluten aggregation behavior during the post-ripening of wheat flour.
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•High temperature (38 °C) accelerated dough viscoelasticity and deformation resistance.•Wheat flour post-ripening improved the gas cell structure of steamed bread.•Post-ripening promoted protein cross-linking to enhance gas retention capacity.•The heat-induced cross-linking of proteins was higher in post-ripened wheat flour.•Correlation analysis revealed regulation of post-ripening on steamed bread qualities. |
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| AbstractList | This study aimed to provide novel insights into how wheat flour post-ripening influences steamed bread quality by systematically uncovering the relationship between gluten aggregation and gas retention properties. The results indicated that wheat flour post-ripening endowed the dough with excellent viscoelasticity and resistance to stress deformation, effectively maintaining the gluten network's ability to encapsulate gas. The steamed bread made from post-ripened wheat flour was more upright (height-to-diameter ratio increased from 0.58 to 0.66), with a decreased average cell area and increased cell density, especially after post-ripening at 38 °C. Post-ripening improved the gas retention rate of the dough, increased the rupture time (from 18.68 min to 24.27 min), and enhanced the rupture volume (from 0.96 mL/g to 1.02 mL/g). Wheat flour post-ripening promoted gluten polymerization (increased glutenin macropolymer content and decreased free sulfhydryl content and SDS-soluble protein), which was mainly reflected in the changes of α-, γ-gliadins, and B/C-LMW-GS subunits. The enhanced gas retention capacity was the primary factor contributing to the improvement in steamed bread quality, closely related to gluten aggregation behavior during the post-ripening of wheat flour.
[Display omitted]
•High temperature (38 °C) accelerated dough viscoelasticity and deformation resistance.•Wheat flour post-ripening improved the gas cell structure of steamed bread.•Post-ripening promoted protein cross-linking to enhance gas retention capacity.•The heat-induced cross-linking of proteins was higher in post-ripened wheat flour.•Correlation analysis revealed regulation of post-ripening on steamed bread qualities. |
| ArticleNumber | 111886 |
| Author | Guo, Xiao-Na Zhang, Meng-Li Sun, Xiao-Hong Zhu, Ke-Xue |
| Author_xml | – sequence: 1 givenname: Meng-Li surname: Zhang fullname: Zhang, Meng-Li organization: State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China – sequence: 2 givenname: Xiao-Na surname: Guo fullname: Guo, Xiao-Na organization: State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China – sequence: 3 givenname: Xiao-Hong orcidid: 0000-0002-2346-0347 surname: Sun fullname: Sun, Xiao-Hong organization: Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS, B2N 5E3, Canada – sequence: 4 givenname: Ke-Xue orcidid: 0000-0001-7606-6813 surname: Zhu fullname: Zhu, Ke-Xue email: kxzhu@jiangnan.edu.cn organization: State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China |
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| Keywords | Wheat flour post-ripening Gassing properties Rheological properties Protein cross-linking |
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| Title | Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening |
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