Mechanism of Mechanical Force Direction and Intensity During Sheeting on the Rheological Behavior of Dough and Gluten Protein Structure

The molecular mechanism underlying the influence of repeated sheeting direction on the rheological properties of the dough was investigated. The results showed that the repeated sheeting promoted the conversion of SH to SS, and presented an result of increasing ionic bonds content and hydrophobic interaction while gradually weakening hydrogen bonds. The continuous application of mechanical force facilitated an increase in gluten polymer solubility and obtained a reduced gluten macropolymer content of 17.43 mg/g. Bidirectional sheeting not only expanded the conversion degree of SH/SS and the strength of non-covalent interactions brought by weak mechanical interaction, but also alleviated the disruption of interactions between gluten molecules by strong sheeting, which gave the dough greater strength and resistance to deformation. The longer and denser gluten was observed at fifteen passes of sheeting in the longitudinal direction and ten passes in cross direction, while depolymerization of gluten chains occurred under strong mechanical force.