Effects of garlic peptides on rheology, moisture, microstructure, gluten distribution, and baking properties of dough

The effects of different proportions of Garlic Peptides (GPs) on wheat dough were investigated to improve the dough quality. The pasting, rheological properties, water migration and distribution, microstructure, protein polymerization, and baking behaviors of GPs on the dough were determined. Pasting results showed that GPs inhibited starch swelling and gelatinization, improved the gas production capacity of yeast, and promoted dough fermentation. Rheological properties showed that GPs had a moderate weakening effect on dough, thus reducing the viscoelasticity of dough. Meanwhile, GPs could effectively bind water molecules and inhibit the water migration. Moreover, GPs could change the gluten distribution in the dough, facilitating the development of gluten networks. In addition, baking characteristics showed that GPs helped produce bread with uniform internal structure and soft texture. Therefore, this study emphasized the potential role of GPs and showed the theoretical basis of interactions in peptides-dough systems.