ArticleScientific reports2019
Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread.Food science & nutrition · 2025Article
- Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter.Current research in food science · 2025Article
- Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients.Foods (Basel, Switzerland) · 2024Review
- Strain-dependent assessment of dough's polymer structure and functionality during the baking process.PloS one · 2023Article
- Revealing 3D structure of gluten in wheat dough by optical clearing imaging.Nature communications · 2021Article
- The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric Matrix.Polymers · 2020Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study defines network types of wheat gluten to describe spatial arrangements of gluten networks in relation to dough mechanical behaviour. To achieve a high variety in gluten arrangements, ten specific and unspecific gluten-modifying agents in increasing concentrations were added to wheat dough. Gluten microstructure was visualized by confocal laser scanning microscopy and quantified by protein network analysis. Dough rheological behaviour was determined by both oscillatory and creep-recovery tests. Based on correlation matrices and principal component analysis, six different network types were identified and associated to their rheological characteristics: a cleaved (low viscous), rigid (highly viscous), spread (viscoelastic), strengthened (viscoelastic), particulate and dense (highly viscous) or particulate and loose (low viscous) network. Furthermore, rheological dough properties of specifically gluten-modified samples were predicted with five microstructural gluten attributes (lacunarity, branching rate, end-point rate, protein width, average protein length) and assigned properly by the obtained partial least square model with an accuracy up to 90% (e.g., R
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