Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour

Konjac glucomannan (KGM), a natural hydrocolloid, is often recognized as an effective texturizing and stabilizing agent in flour-based products. This study systematically investigated the effects of KGM on wheat starch molecules and the gluten protein network. The results showed that different substitution levels (0-5%) of KGM influenced the gelatinization process of starch granules through a thickening effect and competitive hydration. This was specifically manifested as an increase in the pasting viscosity and gelatinization temperature of the system, along with a decrease in gelatinization enthalpy. For textural properties, the KGM addition reduced the hardness of wheat flour gels while enhancing their adhesiveness. Within the dough system, KGM significantly enhanced the gluten network stability, supported by increased water absorption and dough stability time, and decreased degree of softening. Meanwhile, the incorporation of KGM increased the tensile resistance of the dough but decreased the maximum elongation ratio. Furthermore, the storage modulus and loss modulus of the dough showed an increasing trend with higher KGM concentrations. In conclusion, KGM significantly influenced the physicochemical properties and final processing quality of the dough by binding with starch, cross-linking gluten networks, and altering water distribution. This study offered a theoretical foundation for KGM applications in optimizing flour-based product quality.