Sang, ShangyuanOu, ChangrongFu, YaqianSu, XueqianJin, YameiXu, Xueming2022-06-072022-06-072022-06-302590-1575100319http://hdl.handle.net/10919/110456This study aimed to investigate the effect of fish skin gelatin (Gadus morhua, 0.5%, or 1.0%, flour basis) on the properties of wheat (Triticum aestivum) dough and bread. Compared with the control group, the addition of 1.0% gelatin increased the storage modulus and the maximum resistance of dough, resulting in a longer rupture time and a larger final gas-retention volume of the dough. Bread characteristics showed that the specific loaf volume and crumb cell size both increased. Molecular dynamics simulation indicated that gelatin and glutenin segments formed a complex, where a large amount of hydroxyl groups on the surface retarded water mobility in bread. Gelatin-glutentin complexes with the high water-holding capacity inhibited water diffusion from marginal crumb to crust, and decreased starch retrogradation enthalpy and firming rate of crumb. Thus, fish skin gelatin might be a good improver of wheat dough and bread.application/pdfenCreative Commons Attribution 4.0 InternationalFish skin gelatinDoughComplexationMolecular dynamics simulationWater diffusionCrumb firmingArticle - Refereedhttps://doi.org/10.1016/j.fochx.2022.1003191435520387