Impact of Lycium barbarum polysaccharides on wheat dough quality and hydration dynamics

This study investigates the effects of crude (LBP) and degraded (LBPD) polysaccharides from Lycium barbarum L. leaves on wheat dough hydration dynamics and quality. Enhancing wheat dough functional properties is crucial for improving baked goods. We assessed how these polysaccharides affect water-holding capacity, gluten structure, texture, and sensory attributes. LBP and LBPD had distinct yields (32.05% and 29.23%, respectively) and chemical compositions. LBP darkened the dough, while LBPD gave it a tan hue. Both decreased water-holding capacity, with LBPD showing a concentration-dependent effect. SDS-PAGE analysis revealed that LBP destabilized gliadin, whereas LBPD protected gluten proteins. Adding LBP and LBPD improved texture and extensographic properties, with LBPD having a more pronounced effect, especially in sensory acceptability. These findings suggest LBP and LBPD can significantly enhance wheat dough quality, providing valuable insights for the food industry. • LBP and LBPD from Lycium barbarum affect wheat dough properties. • LBP darkened dough; LBPD gave it a tan hue with concentration-dependent effects. • LBP destabilized gliadin, while LBPD protected gluten proteins, improving quality. • Adding LBP and LBPD improved dough texture and sensory acceptability.