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Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough

¹Institute of Agrochemistry and Food Technology, CSIC, Avenida Agustin Escardino 7, Paterna 46980, Valencia, Spain. ²Corresponding author. Phone: +34 963900022. Fax: +34 963636301. E-mail: crosell@iata.csic.es ³Foodphysica, Driel, The Netherlands. ⁴Chopin, Paris, France.

Various studies have been carried out on wheat flour to understand protein and starch changes when subjected to mixing and temperature constraints, but structural changes of proteins and starch at the typical moisture levels of a dough system are not fully understood. The aim of this research was to improve our understanding of (micro)structural changes at the mesoscopic level, through empirical rheology, microscopy (light and scanning electron microscopy), sequential protein extractions, and glutenin macropolymer wet weight along the mixing, heating, and cooling stages of the Mixolab assay. Studies were performed on three wheat flours with different protein contents. The rheological analysis allowed identifying the role of the proteins and the relationship between the protein content and different primary and secondary parameters obtained from the recorded curves. The progressive heating and mixing stages during the Mixolab assay resulted in a dynamic de- and restructuring of proteins involving interactions between the flour proteins from water soluble to SDS soluble to SDS insoluble and vice versa. The microstructure analysis with light, polarized, and scanning electron microscopy revealed the changes that proteins and starch molecules underwent during mixing, heating, and cooling. Qualitatively, the starch structural changes, swelling, and gelatinization observed by microscopic techniques showed some parallels with protein (and glutenin) content of the respective flour. Nevertheless, this tentative finding needs further confirmation by studying flour samples with large differences in glutenin content.