Associations of wheat flour protein characteristics with the rheological properties of flour-water noodle and tortilla dough sheets

Authors: Baik, Byung-Kee; DENG, LINGZHU - The Ohio State University; CAMPANELLA, OSVALDO - The Ohio State University; MALEKY, FARNAZ - The Ohio State University; MA, FENGYUN - The Ohio State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/31/2025
Publication Date: 11/14/2025
Citation: Baik, B.V., Deng, L., Campanella, O., Maleky, F., Ma, F. 2025. Associations of wheat flour protein characteristics with the rheological properties of flour-water noodle and tortilla dough sheets. Cereal Chemistry. 103(1):72-82. https://doi.org/10.1002/cche.70028.
DOI: https://doi.org/10.1002/cche.70028

Interpretive Summary: Wheat gluten proteins are largely responsible for the viscoelastic properties of dough and consequently determine the quality of products requiring gluten development. The composition of gluten proteins, particularly high molecular weight glutenin subunits (HMW-GSs), plays a major role in determining gluten characteristics and serves as an effective predictor of end-product quality. In addition to protein characteristics, the amount of water used in dough preparation significantly influences the viscoelastic properties of dough by affecting the degree of gluten development during mixing. Unlike typical hard wheat products such as bread, many soft wheat products require reduced to no gluten development to achieve desirable dough handling properties and final product quality. Numerous studies have examined the relationships between flour protein characteristics and the properties of dough prepared with sufficient water for full gluten development. However, little is known about these relationships in dough prepared with insufficient water to support full gluten development. This makes it difficult to identify the contributions of gluten proteins, especially HMW-GSs, to the properties of dough prepared with limited water. Our study demonstrated that the influence of protein characteristics on dough properties is highly dependent on the amount of water used; therefore, the roles and requirements of protein characteristics differ between noodle and tortilla doughs, which are prepared with approximately 35% and 45% water, respectively. This information highlights the need to identify protein characteristics specifically suited for producing soft wheat products, which are typically prepared with insufficient water for full gluten development. Such insights will be helpful to wheat breeders by providing guidance for the selection of breeding lines possessing uniquely suitable protein characteristics, ultimately benefiting millers and bakers by supplying soft wheat grain with superior protein quality.

Technical Abstract: Background and objectives: As an appropriate amount of water is required for full gluten development, the relationships between protein and dough characteristics may be influenced by water availability. Twenty soft wheat varieties were analyzed to examine the influences of protein characteristics on the rheological properties of flour-water noodle (FWN; low water absorption) and flour-water tortilla (FWT; high water absorption) doughs. Findings: Flour protein content and the proportion of HMW-GSs at the Glu-B1 locus showed positive relationships with the stickiness of FWN dough, while only lactic acid solvent retention capacity (SRC) showed a negative correlation with the stickiness of FWT dough. The correlations between protein characteristics and dough rupture force and stretchability were weaker in FWN dough compared to FWT dough. Conclusions: Protein characteristics are positively associated with dough stickiness under low water absorption but negatively under high water absorption. The effects of protein on rupture force and stretchability appear to be more pronounced in high-absorption dough than in low-absorption dough. Significance and novelty: The results demonstrate that the effects of protein on dough properties are dependent on water absorption, and highlight the need to redefine the role of proteins in doughs prepared with insufficient water for full gluten development.