Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

In this experiment, the effects of gluten protein levels of 6.83% (low gluten), 10.24 (medium gluten), and 13.65% (high gluten), on the physicochemical and fermentation properties of corn dough, were studied. The water absorption and weakening of corn dough increased significantly with gluten protein addition, but the development time was gradually shortened. The gas retention capacity of the dough was improved by the addition of gluten protein, which delayed the gas leakage time. The G ' and G" modulus decreased, while Tan delta increased with the increase of gluten protein content. After fermentation, corn dough with 13.65% gluten protein content had the least amount of free water. Total sulfhydryl bond content and disulfide bond content were highest in the dough with a gluten protein content of 13.65%, but irregular curling was not observed. Doughs with gluten protein content of 6.83% were less viscoelastic and elastic compared to doughs with gluten protein content of 10.24%. The gluten protein content of over 10.24% greatly improved the rheological properties of corn dough to a greater extent by strengthening the network structure of the dough. Effect of gluten protein levels on properties of corn doughimage