Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough.

The effects of Tatary/common buckwheat bran protein enzymatic hydrolysates (TBBPEHs or CBBPEHs) on the physicochemical and structural properties of non-fermented wheat dough were investigated. The presence of TBBPEHs and CBBPEHs hydrolysates decreased the dough water absorption, storage modulus (G'), loss modulus (G"), hardness and chewiness, and increased the dough formation time. As the amount of substitution increased, the tightly bound water in the dough was gradually transformed into weakly bound water. The dough exhibited higher levels of G', G" and disulfide bonds at 4 % substitution level compared to other complex doughs, suggesting that medium concentrations of hydrolysates could contribute to the stability of the gluten network. SEM and CLSM observations indicated that low levels of TBBPEHs and CBBPEHs hydrolysates (2-4 %) contributed to a homogeneous and more continuous gluten network structure. In addition, TBBPEHs and CBBPEHs hydrolysates addition effectively compensated for the lack of essential amino acids in wheat dough.