Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams.

Abstract excerpt

This study examined wheat protein properties and dough rheology across genotypes ('2 + 12' vs '5 + 10'), irrigation, storage, and mill streams. '5 + 10' genotype, no irrigation, and break flour showed higher protein and disulfide (SS) bonds but lower solvent retention capacity and gluten water holding capacity (WHC), reflecting enhanced pre-harvest covalent crosslinking. Storage at 4 °C without oxygen increased...

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