To explore the interaction between A/B starch and gluten, the rheological and structural properties of starch-gluten dough with varied A/B starch ratios during mixing were investigated. The G' and G“ values of under- and overdeveloped dough with an A/B starch ratio of 5:5 were higher than those of dough with other ratios and decreased as the A/B starch ratio increased in optimized dough. B starch enhanced extension resistance and dough firmness. Small B starch granules promoted continuous gluten network formation, while large A starch granules readily separate from the gluten network. B starch promoted GMP polymerization. Covalent bonds were the main force involved in A starch-gluten interactions. Hydrophobic interactions were the main force in the under- to optimum-mixing stages, whereas hydrogen and covalent bonds were involved in B starch-gluten interactions from the optimum- to over-mixing stages. A model describing the interactions between gluten and starch components was proposed.

为了探索A / B淀粉与面筋之间的相互作用，研究了混合过程中具有不同A / B淀粉比例的淀粉-面筋的流变和结构特性。A / B淀粉比例为5：5的面团不足和过发达的面团的G'和G“值高于其他比例的面团，随着优化面团中A / B淀粉比率的增加而降低。B淀粉增强了抗延展性和面团硬度。小B淀粉颗粒促进了连续的面筋网络的形成，而大A淀粉颗粒易于与面筋网络分离。B淀粉促进了GMP的聚合。共价键是参与淀粉-麸质相互作用的主要力量。疏水性相互作用是混合不足至最佳混合阶段的主要动力，从最佳混合阶段到过度混合阶段，氢和共价键参与了B淀粉-麸质的相互作用。提出了描述面筋和淀粉成分之间相互作用的模型。