Relationships between gluten proteins and texture in low-hydration dough

Authors: EISEMAN, JEFFREY - The Ohio State University; Baik, Byung-Kee; CAMPANELLA, OSVALDO - The Ohio State University; RODRIQUEZ-SAONA, LUIS - The Ohio State University; HATZAKIS, EMMANUEL - The Ohio State University

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/20/2026
Publication Date: 4/21/2026
Citation: Eiseman, J., Baik, B.V., Campanella, O., Rodriquez-Saona, L.E., Hatzakis, E. 2026. Relationships between gluten proteins and texture in low-hydration dough. Food Research International. 236. Article 119267. https://doi.org/10.1016/j.foodres.2026.119267.
DOI: https://doi.org/10.1016/j.foodres.2026.119267

Interpretive Summary: Gluten, a viscoelastic network exhibiting both fluid- and solid-like properties, forms when wheat flour is hydrated and its protein molecules interact to create an extensively cross-linked structure. This unique protein network distinguishes wheat from other cereal grains and underlies its versatility in producing a wide range of food products. Gluten provides dough with physical integrity, making it easy to handle and process, and strongly influences the quality of baked products. The degree of gluten formation during dough mixing depends largely on the amount of water added. Cracker dough is mixed with substantially less water than bread dough; consequently, much less gluten develops in the former than in the latter. This difference suggests that the protein characteristics required for cracker-type products may differ from those needed for bread. However, little is known about the protein characteristics required for cracker production, or about the roles and behaviors of protein molecules in dough mixed with limited amounts of water. We identified a physical parameter of cracker dough that was more repeatable and more sensitive to flour protein characteristics than any other commonly analyzed parameter, thereby effectively differentiating doughs prepared from flours with varying protein properties. It was further elucidated that high molecular weight glutenin subunits (HMW-GSs), which predominantly govern gluten strength, influence dough physical properties by altering protein molecular structure and behavior in dough with limited water. Appropriate HMW-GS content and mobility, along with sufficient abundance of an intermolecular protein structure, were identified as necessary for improved cracker dough quality. This information provides insights for improving flour selection and processing controls, laying the groundwork for optimizing dough properties and enhancing product quality in the cracker baking industry.

Technical Abstract: Rheological properties of wheat dough are closely related to flour compositional and physical characteristics, are essential for dough handling, and predict end-product quality. Gluten development, a major determinant of dough rheology, has been widely studied in high-hydration doughs but limited research exists on doughs with low hydration, such as those used for crackers and noodles. This study investigates molecular mechanisms underlying dough rheology under limited hydration conditions, focusing on roles of gluten proteins in dough extensional behavior. Nineteen soft wheat flours with different protein characteristics were analyzed for protein content and composition, and their doughs were analyzed for protein secondary structure, molecular mobility, and textural properties. Distance to bioyield, a dough quality indicator, was found to be more repeatable than other commonly analyzed textural parameters and differentiated flours based on HMW-GS content. HMW-GS content exhibited positive correlations with molecular mobility, intermolecular ß-sheet abundance, and dough extensibility to both the bioyield point and rupture as well as the area under the curve. Our results suggest that textural parameters of doughs produced with insufficient water for complete gluten development are largely dependent on HMW-GS content. HMW-GSs may influence dough texture through intermolecular ß-sheets and dough molecular mobility. Thus, manufacturers may improve dough quality by identifying appropriate levels of HMW-GS content, intermolecular ß-sheet abundance, and dough molecular mobility. This study provides insights for improving flour selection and processing controls, setting the groundwork for optimizing dough properties and enhancing product quality in industries like crackers and noodles.