Associations of Wheat Flour Protein Characteristics With the Rheological Properties of Flour‐Water Noodle and Tortilla Dough Sheets

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.