Structural remodeling and differential regulation of gluten proteins in starch-gluten model doughs during thermal...

Phenolic acids critically influence dough properties by interacting with gluten, yet their modulating role on dough during thermal processing remains unclear. This study investigates the effects of ferulic acid (FA) and p-coumaric acid (p-CA) (1.5-3% addition ratio) on the structure-property of reconstituted dough (starch-gluten system) during Mixolab thermal-mixing (30-80 °C). The results revealed that both phenolic acids improved dough quality in an addition-dependent manner, though through distinct mechanisms. p-CA enhanced local network compactness and short-range interactions, leading to superior immediate elastic recovery and water retention, particularly at medium temperatures. In contrast, FA facilitated the formation of a continuous, long-range, cross-linked network, imparting stronger mechanical resistance and structural persistence under high-temperature conditions. Both additives effectively suppressed heat-induced water migration and protein network disruption, with FA demonstrating greater overall network reinforcement, while p-CA excelled at localized structural enhancement. These findings elucidate the interaction mechanisms between phenolic acids and gluten, providing a theoretical basis for the targeted application of FA in high-strength bakery products requiring robust gluten networks, and p-CA in tender-textured steamed products where flexibility and water retention are prioritized, thereby addressing key industry challenges in product texture optimization and formulation design for health-oriented cereal foods.