Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination

Dextran-containing sourdough has been exploited in breadmaking, obtaining additive-free bread of high quality. Effect of dextran, weak acidification and their association on gluten dough structure, thermal properties and rheology was investigated. Electrophoresis (SDS-PAGE) showed that dextran and acids both lowered the band intensity in the high molecular weight area (Mw > 175 kDa) and size exclusion (SE-HPLC) revealed that weak acidification induced a decrease of 4.73% of the glutenin macropolymer (GMP) content. The higher free thiol (SH) was observed after dextran addition, further suggesting the hindered glutenin polymerization. Fourier transform infrared spectroscopy (FTIR) found that dextran and weak acidity caused increased beta-turn and decreased beta-sheet structures, suggesting a gluten of lower coherence and resistance to extension. Weakened thermal stability and viscoelasticity were subsequently detected by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and dynamic rheology. However, structural, thermal and rheological properties of the weakly acidified group were improved by the associated dextran.