Effect of High Amylose Corn Starch on Rheological Properties, Water State, and Gluten Network in Dough

ABSTRACT This study aims to investigate the effects of substituting wheat flour with high‐amylose corn starch (HACS) at varying levels. Doughs prepared by substituting part of wheat flour with HACS in varying proportions were analyzed for thermomechanical properties, water distribution, rheological properties, protein intermolecular structural properties, and microstructure. The addition of HACS increased the water absorption capacity. Low‐field nuclear magnetic resonance results showed a reduction in overall water molecule motility of doughs, increased semi‐bound water content, and starch molecule hydration leading to agglomerate formation. These agglomerates served as fillers for gluten proteins. Observations of protein intermolecular structure and microstructure showed that in doughs with HACS concentration > 30%, protein hydration was inhibited, leading to weak starch–gluten protein linkages that failed to form a continuous network structure. In conclusion, the addition of 30% HACS positively supported the network structure, marking a critical turning point in the deterioration of dough quality.