Influence of zein on viscoelastic properties and gluten network development during dough formation

This study investigated the effects of zein addition on the viscoelastic properties and gluten network of wheat dough. Results from Mixolab and dynamic rheometer showed that 2–3 % zein enhanced dough softness without affecting development time, stability, or creep recovery, while reducing pasting viscosity. Zein increased free water mobility, which decreased dough rigidity and facilitated deformation. Dough with 3 % zein showed a 26.50 % increase in free water relaxation time (T23). SE-HPLC revealed reduced gluten aggregation, increasing SDS-soluble polymeric and monomeric proteins and free sulfhydryl (SH) groups by 20 %. FTIR showed zein promoted antiparallel β-sheets and decreased β-sheet content. TGA indicated a 1.57 % increase in mass loss, and prolonged mixing lowered degradation temperature. CLSM confirmed zein weakened the gluten structure. These findings provided a better understanding of the interactions between zein and gluten in wheat dough, which could help optimize dough processing and improve product quality. • Zein increased loss modulus, with 3 % showing no significant difference in dough creep recovery. • Zein addition increases free water activity during dough formation. • Zein enhances SDS-soluble protein content, reducing dough protein aggregation. • Secondary structure shifts in gluten occur with increased antiparallel β-sheet content due to zein.