Highland barley[3-glucan was added to high gluten wheat flour and low gluten wheat flour re-spectively to make compound dough.The effect of highland barley[3-glucan addition on the thermome-chanical properties,gelatinization properties,and gluten protein composition of high gluten and low glu-ten wheat dough were analyzed,and the mechanism of highland barley β-glucan on the deterioration of wheat dough with different gluten strengths was discussed.The results showed that with the increase of highland barley β-glucan addition,the thermal mechanical properties of the compound dough changed,and the water absorption rate,viscosity disintegration value,and protein weakening degree overall in-creased.The formation time showed a trend of first prolonging and then shortening,and the maximum viscosity index showed a decreasing trend.The peak viscosity,valley viscosity,final viscosity,disinte-gration value,and retrogradation value of high gluten and low gluten wheat flour gelatinization generally showed a decreasing trend.The correlation analysis between thermiomechanical parameters and gelatiniza-tion parameters showed that the retrogradation value,maximum viscosity index,and stabilization time were all significantly positively correlated with peak viscosity,valley viscosity,disintegration value,and final viscosity.The SDS-PAGE electrophoresis test results showed that the number and position of gluten protein bands did not change,but the intensity decreased.Research had shown that adding highland barley β-glu-can to wheat flour inhibited the gelatinization of wheat starch,hindered the rearrangement of starch mole-cules,deteriorated gluten protein,and reduced the stability of compound dough.However,it delayed the retrogradation and aging of wheat starch,thereby prolonging the storage time of compound dough.
维普
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