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Stronger wheat gluten post-harvest boosts baking quality and nutrition.

Journal of Stored Products Research
Aggregative and structural properties of wheat gluten during post-harvest maturation
Xia Zhang, Mengyu Mu, Yu Tian, Jiaojiao Fu, Feng Jia, Qi Wang, Ying Liang, Jinshui Wang

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Wheat gluten changes during storage affect baking quality. Strong gluten forms tighter networks, weak gluten looser ones. Middle- and strong-gluten wheat show increased glutenin and S–S content, while weak-gluten wheat has decreased glutenin. Middle- and strong-gluten wheat develop additional gluten subunits over time. Weak-gluten wheat has a disordered structure, while middle- and strong-gluten wheat have ordered, stable networks. Post-harvest maturation increases S–S and α-helix content in middle- and strong-gluten wheat, leading to denser networks. Conversely, weak-gluten wheat has a looser network due to decreased α-helix content.