Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

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ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread characteristics. Findings Increasing proportion of B‐type granules increased C1 and slope α values and decreased stability time in Mixolab analysis, indicating insufficient gluten hydration and increased dough rigidity. Dough prepared with A‐/B‐type granule ratio of 75:25 (A75‐B25/D) showed favorable mixing characteristics, including long stability time, low slope α value, and high extensibility, suggesting enhanced gluten strength. Dough texture profile analysis indicated that B‐type granules contributed to reduced hardness and increased cohesiveness. Confocal laser scanning microscopy observations revealed more fibrous and continuous gluten chains in A75‐B25/D, whereas doughs containing either excessive A‐ or B‐type granules exhibited less integrated gluten structures. Consistently, A75‐B25/D produced bread with high specific volume and lower hardness and chewiness. Conclusions Particle size distribution of starch granules in flour significantly influences dough functionality and bread quality. Significance and Novelty This study highlights the importance of balancing A‐ and B‐type granules in wheat flour formulations for improving bread quality.

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