Protein-protein interactions in wheat dough as affected by mixing conditions (temperature and time) and kernel hardness and their impact on dough rheology were investigated.;The effect of mixing temperature was different at the molecular level between hard and soft wheat flours. Regardless of the type of flour, non-covalent interactions appeared to drive protein network at low temperatures (4°C and 15°C), while covalent interactions were important at standard mixing (30°C). Protein features of hard wheat did not change as mixing temperature decreased, except an increase in SDS-accessible thiols. Whereas, decreasing mixing temperature from 30 to 4°C significantly affected protein interactions in soft wheat, evident in the high levels of SDS-soluble proteins and beta-turn structures.;Of flours from grains of different kernel hardness (Branson Of flours from grains of different kernel hardness (Branson展开▼
