Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.

ABSTRACT: High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In this study, we investigated the starch granule development, gluten structure, starch properties, pasting, and thermal properties of flour, as well as the rheological properties of dough in wheat variety Xinong 836 with high amylose content (33.57%) and its parents. The results showed that Xinong 836 wheat starch contained more small starch granules, which was consistent with the microstructural results of starch granules in grain filling stage. Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 whea

SUBMITTER: Li L 

PROVIDER: S-EPMC10230047 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature