Effect of bacterial nanocellulose addition on the interface properties and protein structure of aqueous phase in wheat dough

• Bacterial nanocellulose (BNC) decreases dough aqueous yield but raises protein. • BNC's biphasic effect on foaming properties of dough aqueous phase, peaking at 0.1 %. • Interfacial properties in dough hinge on BNC-mediated protein restructuring. • Excessive BNC reduces aggregate entanglement and resistance to external disturbances. This study investigated the concentration-dependent effects of bacterial nanocellulose (BNC) on the air/water interface properties and protein structural transitions in the aqueous phase of wheat dough. Results showed that BNC addition significantly modified aqueous phase properties, reducing its yield but increasing protein content. Optimal improvement in foaming capacity and interface stability was achieved at 0.1 % BNC, which correlated with enhanced bubble dispersion and lamellar connectivity. At this concentration, BNC promoted desirable protein aggregation and reorganization, increasing α -helix content and interfacial viscoelasticity. Conversely, excessive BNC (0.2 %) induced protein structural deterioration, leading to reduced foam stability. Structural analysis revealed BNC-driven changes in protein molecular weight distribution and secondary structure, particularly the β -sheet/ β -turn ratio, were critical determinants of bubble stabilization performance. These findings demonstrate the potential of BNC as a natural food-grade additive for improving aerated baked goods in manufacturing, providing a practical strategy to optimize dough aeration, texture, and production consistency.