ArticleFood chemistry: X2025
Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Evaluation of multi-environment adaptability of flour quality traits in spring wheat varieties and screening of high-quality genotypes using AMMI and GGE models.Frontiers in plant science · 2026Article
- Effect ofFoods (Basel, Switzerland) · 2025Article
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4 authors.
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Abstract
The molecular mechanisms underlying the structural changes in wheat flour dough subjected to repeated sheeting-resting treatments at two temperatures were investigated. The results revealed that alternating calendering and resting processes significantly contributed to the formation of a well-developed and organized gluten network, thereby enhancing the dough's resistance to deformation. Multiple complex treatments in a low-temperature environment promoted the formation of small aggregated proteins and monomeric proteins. In contrast, treatments at a high-temperature environment facilitated the formation of large aggregated proteins, reaching a maximum of 23.58 mg/g. The contribution of ionic and hydrogen bonding was maximum in the dough after two and three alternating treatments in both low- and high-temperature environments, while the strength of hydrophobic interactions remained weak. Furthermore, a combination of noncovalent interactions and sulfhydryl disulfide bond transitions induced notable changes in the structure of the glutenin molecular chain.
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