What is it about?
The effect of baked wheat germ (BWG) on the gluten network structure in steam bread dough was investigated. The secondary structure, free sulphydryl (-SH) content, disulphide (-SS-) bonds content and microstructure of gluten were analysed to evaluate gluten structural changes. The addition of different amounts of BWG (0, 2, 4, 6, 8, 10, and 12%) in dough resulted in decreased content of a-helix and bsheet structures, but increased random coils, which indicated that a disordered structure was formed. The presence of BWG increased the -SH content but decreased the -SS- bonds content, which indicated fracture of disulfide bonds. Confocal laser scanning microscopy (CLSM) analysis indicated that steamed bread dough containing BWG had larger-sized gas cell and granules of starch separated by the protein matrix, which weakened the gluten network structure. These changes may inevitably affect the viscoelastic properties of steamed bread dough.
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Why is it important?
The purpose of this study is to investigate the effect of BWG on dough characteristic by changes in SH-SS, secondary structure and microstructure of gluten. It was evaluated to elucidate the underlying mechanism of the change in steamed bread dough quality induced by BWG.
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This page is a summary of: Effect of baked wheat germ on gluten protein network in steamed bread dough, International Journal of Food Science & Technology, May 2019, Wiley,
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