NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage

This study investigated how NaCl affects gluten-starch interactions in model doughs with varying gluten contents during heating. Results showed adding NaCl weakened the hydrogen bonds between proteins in the initial dough mixing (C1) → protein weakening (C2) stage and enhanced hydrogen bond interaction in the C2 → starch gelatinization (C3) stage in model doughs. Hydrophobic force and ordered structure increased continuously during heating, and NaCl addition effectively inhibited the damage of starch crystallinity. The total hydrophobic force increased, and the total hydrogen bond content of the high-gluten group increased. The total hydrogen bond content of medium-gluten group decreased in the C1 → C2 stage and increased in the C2 → C3 stage. The total hydrogen bond content of the low-gluten group increased. CLSM indicated NaCl and protein influenced the formation of dense and continuous networks structure during heating. Therefore, this work can provide a theoretical basis for the development and utilization of low-salt flour products.