Interactions of hydrocolloids and sonicated-gluten proteins

Hydrocolloids could establish electrostatic interactions with gluten, thereby increasing the elastic behaviour of the dough.

“It has been suggested that hydrocolloids could establish electrostatic interactions with gluten, thereby increasing the elastic behaviour of the dough (Bárcenas, De la O-Keller, & Rosell, 2009; Li et al., 2019a; Ribotta et al., 2005).”

GG can associate with gluten proteins through hydrogen bonds.

“This is because GG can associate with gluten proteins through hydrogen bonds and this may also explain the noted change in the dough's structure as seen by SEM.”

Some authors have reported a strengthening of dough following the addition of anionic hydrocolloids, such as guar gum, attributed to the formation of an anionic complex between the gum and gluten proteins and the formation of hydrogen bonds.

“Some authors (Linlaud et al.,2009; Ribotta, Ausar, Beltramo, & León, 2005) have reported a strengthening of dough following the addition of anionic hydrocolloids (for example, guar gum). They attributed this result to the formation of an anionic complex between the gum and gluten proteins, as well as the formation of hydrogen bonds.”

Hydrocolloid competition with gluten proteins for water is an important element that influences gluten development.

“The hydrocolloids competition with gluten proteins for water is an important element that influences the gluten development.”

GG and XG have been shown to support the gluten network.

“Other hydrocolloids, such as GG and XG have been shown to support the gluten network (Correa et al., 2010; Linlaud et al., 2009; Ribotta et al., 2005).”