Artemisia sphaerocephala Krasch gum-induced rheological and structural property changes of wheat dough under Na2CO3 condition

This study investigated the combined effects of sodium carbonate (Na 2 CO 3 ) and Artemisia sphaerocephala Krasch gum (ASKG, 0.03, 0.1, 0.3, 0.5, 0.7 and 0.9 wt%, based on wheat flour) on the moisture distribution, protein secondary structure, rheological properties, texture characteristics, and microstructure of wheat dough. Na 2 CO 3 significantly enhanced the water absorption and stability of the dough, an effect that was further amplified by the addition of ASKG. A moderate concentration of ASKG was beneficial for improving the kneadability of alkaline dough, likely due to its hydration and gelling properties in the dough. ASKG enhanced the hardness, chewiness, and stretchability of the alkaline dough, while improving its viscoelasticity and resistance to deformation. The high viscosity of ASKG decreased the β -sheet content and increased the β -turn content in alkaline dough. Microstructural analysis revealed that ASKG rendered the gluten protein network more ordered and provided more complete encapsulation of starch granules, especially at a ASKG concentration of 0.5%. However, excessive ASKG concentration led to a decline in dough performance. This study provides a theoretical basis for the application of ASKG in dough products containing alkaline salts. • Na 2 CO 3 enhanced the water absorption of dough and strengthend the gluten network. • ASKG improved water retention and stability of alkaline dough via hydrogen bonding. • Moderate ASKG enhanced viscoelasticity and gluten network in alkaline dough. • The synergistic effect of Na 2 CO 3 and ASKG enhanced dough processing performance.