Protein network analysis - A new approach for quantifying wheat dough microstructure

- A novel image analysis for wheat dough was established by protein network analysis.
- The strength and cohesion of a network can be quantified by the branching rate.
- Branching rate was decreased by 40% with rising water addition (59-90 ml/100 g flour).
- Irregularities and gaps in network formations can be characterized by lacunarity.
- Significant correlations between rheological and microstructural attributes

Clarification of wheat dough functionalities by visualizing the protein microstructure demands a precise image analysis, which is still challenging. Thus, a novel method for quantifying dough microstructure called protein network analysis (PNA) was established in this study. Hereby, absolute morphological attributes such as junctions' density, branching rate, end-point rate, and lacunarity quantify and characterize the strength of a network. The method was validated in a large range of varying microstructural shapes by increasing the bulk water concentration. In addition, the effect of two different magnifications (objectives with various numerical apparatus) was studied. Resulting values of the branching rate showed a significant linear decrease (R2 = 0.97) by ~ 40% for both magnifications indicating a decrease in connectivity and cohesion within the network. Rheological measurements, used as reference methods confirmed the loss of a network structure with increasing water addition (e.g. G* decreased by 89%). Additionally, significant correlations between both methods validated the innovative image analysis PNA. With this new approach of image analysis, effects of additives, varying dough ingredients or changing process conditions on gluten network - the most structure-relevant component in wheat dough - can be quantitatively identified, and targeted functionalities can be controlled.

670