Relationships between gluten proteins and texture in low-hydration dough

Rheological properties of wheat dough are closely related to flour compositional and physical characteristics and are essential for dough handling and end-product quality. While gluten development has been extensively studied in high-hydration doughs, limited research exists on low-hydration doughs, such as those used for crackers and noodles. This study investigates the molecular mechanisms underlying dough rheology under low-hydration conditions, focusing on the role of gluten proteins in dough extensional behavior. Nineteen soft wheat flours with different protein characteristics were analyzed for protein content and composition. Corresponding doughs were evaluated using integrated measurements linking protein composition and secondary structure, molecular mobility, and dough extensional rheology. Among the textural parameters assessed, distance to bioyield emerged as the most repeatable and effective indicator, differentiating flours based on high-molecular-weight glutenin subunit (HMW-GS) content and profile. HMW-GS content exhibited positive correlations with molecular mobility, intermolecular β-sheet abundance, and dough extensibility to both the bioyield and rupture points, as well as area under the force-extension curve. These findings suggest that under low-hydration conditions, dough texture is strongly dependent on HMW-GS content through enhanced intermolecular β-sheets and increased molecular mobility. This mechanistic insight provides a valuable framework for wheat breeders to consider HMW-GS profiles when developing varieties tailored for low-hydration applications. Moreover, it offers manufacturers a scientific basis for innovating quality control and processing strategies, enabling the design of soft wheat flours optimized for specific product categories such as crackers and noodles.