Effects of dietary fiber and ferulic acid on dough characteristics and glutenin macropolymer (GMP) aggregation behavior during dough resting

Dietary fiber (DF), ferulic acid (FA) and DF+FA were added to wheat flour to explore their effects on dough characteristics and glutenin macropolymer (GMP) aggregation behavior during dough resting. In the dough system with DF or FA, results indicated a significant correlation between the elasticity/cohesiveness of dough and GMP content (p < 0.05). The GMP content and disulfide bond content reduced significantly if DF or/and FA was added when the dough was rested for 60 min (R60) (p < 0.05). The significant positive correlation between GMP content and disulfide bond content (p < 0.05) demonstrated that adding of DF or/and FA affected the GMP polymerization process during dough resting. Compared with the Flour group (R60), the surface hydrophobicity of the DF group (R60) increased by 34.3% and the FA group (R60) decreased by 9.8%, while the DF+FA group (R60) and the Flour group (H0 = 2055) had a similar surface hydrophobicity (H0 = 2030), showing that the influence of FA- or DF-generated hydrophobic and stereo structures decreased. The results indicate that the combined effects of DF and FA reduced the degree of change induced by DF or FA alone on dough texture and GMP molecular aggregation, and the dynamic change trend seems more similar to that of the Flour groups.

Automated summary

The addition of dietary fiber and ferulic acid to wheat flour has significant effects on dough characteristics and glutenin macropolymer aggregation behavior. The combined effects of dietary fiber and ferulic acid reduce the impact on dough texture and molecular aggregation, making it more similar to the control group.