Impact of particle size distribution and morphology of starch on microstructural–functional changes of dough

Harnessing the filling and supporting effects of starch in wheat dough is a promising strategy for improving dough properties. However, the related research on the role of starch in dough has been largely overshadowed by studies focusing on gluten, leaving this area incompletely understood. This study aimed to investigate how the filling and supporting effects of starch particles in the gluten matrix influence the rheological properties, relaxation behavior, and microstructure formation of dough. The study used five starch granules with different particle size distributions and morphology. The results showed that starch granules with moderate particle sizes and smooth surfaces were uniformly dispersed and filled the gaps in the gluten matrix owing to their high flowability and strong filling effect under external forces. Our findings provide a novel perspective on the role of starch granules in dough and suggest new approaches to improve dough quality. • Starch particles act as filling particles among gluten matrix in dough. • Starch with poor fluidity were unable to support the expand of gluten matrix. • Proper particle size and morphology of starch contribute to forming gluten matrix.