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Dynamic Changes in Glutenin Macropolymer during Different Dough Mixing and Resting Processes
Yulin Feng1, Huijuan Zhang1, Jing Wang1
1China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China.
Molecules (Basel, Switzerland)
|January 26, 2021
Summary
Dough mixing reduces glutenin macropolymer (GMP) content and particle size, while resting helps restore GMP. However, excessive resting can negatively impact disulfide bonds and GMP levels.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Glutenin macropolymer (GMP) is crucial for wheat dough properties and bread quality.
- Understanding GMP behavior during dough processing is key to optimizing baking outcomes.
Purpose of the Study:
- To investigate how dough mixing and resting affect glutenin macropolymer (GMP) properties.
- To elucidate the impact of mechanical force and time on GMP structure and content.
Main Methods:
- Analysis of GMP content and particle size distribution during different mixing and resting times.
- Assessment of protein secondary structure and morphology changes post-mixing.
- Quantification of disulfide bond (SS) content in GMP.
Main Results:
- Mixing decreased GMP content by ~20.20% (3-5 min), depolymerized GMP into smaller particles, and disordered protein structure.
- Resting partially restored GMP content and promoted larger GMP particle formation, linked to increased disulfide bonds.
- Excessive resting led to reduced disulfide bonds, lower GMP content, and irregular particle sizes.
Conclusions:
- Dough mixing rearranges protein structure, while resting partially restores chemical bonds and internal protein structure.
- Optimal resting time is crucial, as excessive resting can negatively affect GMP and disulfide bonds.
- Findings provide insights into controlling dough properties through manipulation of mixing and resting stages.
