Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread

This study focused on the development of a novel model dough for leavened food production, which was obtained by blending gluten protein with damaged cassava starch (DCS) induced by mechanical activation (MA). The characteristics of model dough and the interaction between DCS and gluten were investigated, and the quality of bread made from the model dough was also evaluated. The results showed that both the addition of gluten and the increased damage of DCS could improve the strength of model dough. The damage of cassava starch prevented the formation of gluten network. The enhanced DCS-gluten interaction had an impact on the performance of dough, attributing to the interaction of hydrogen bonds between both of them. Moderate interaction was required to obtain the bread with desired quality, and MA for moderating structural damage to starch was an effective approach in promoting the interaction between starch and gluten protein.