Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system

The effects of starch granule-surface proteins (SGSPs) on dough formation and breadmaking quality were studied in a reconstituted dough. After removing the SGSPs by NaOH and SDS treatment, the dough development time, stability time, and resistance to extension were increased. CLSM exhibited a coarse and discontinuous gluten network in the dough containing NaOH- and SDS-treated starches. Meanwhile, gelatinization temperatures were shifted to higher values while the gelatinization enthalpy decreased. Removing SGSPs prevented the formation of gluten network and reduced dough extensional deformability, which showed that the dough structure became worse. Compared with the control group, the firmness of the bread sample without SGSPs was significantly increased (p < 0.05), which was manifested by small and dense pores in the bread. LF-NMR showed that the distribution of relative water content shifted from T21 (0–1 ms) to T22 (1–100 ms), indicating that removing SGSPs decreased the water-holding capacity of the bread. This study suggested that starch surface characteristics were essential to maintain the structure and mechanical properties of dough and bread.