Turksoy, SecilErturk, Merve YildirimKokini, Jozef2021-11-012021-11-0120210260-87741873-5770https://doi.org/10.1016/j.jfoodeng.2021.110549https://hdl.handle.net/11491/7398Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 degrees C and 25 degrees C for hard wheat soft wheat and semolina (from durum wheat) flour doughs (from t = 0 to t = 108h). All dough samples aged at 25 degrees C showed a transition from strain stiffening to strain softening behavior. The critical strain was highest for semolina dough which showed the most solid-like viscoelastic behavior due to the higher protein content with the best protein quality. FTIR spectra indicated that beta-sheet, beta-turn and alpha-helix structures of each dough sample were affected differently due to aging process at 4 degrees C and 25 degrees C. Aging increased beta-sheet content of the protein fraction in semolina and soft wheat dough and decreased it in hard wheat dough. Aging at higher temperature caused a significant increase in alpha-helix structure of only hard wheat dough sample while a decrease in beta-turn structures of hard and soft wheat dough samples. With the combined effect of aging time and temperature, high molecular weight to low molecular weight ratio (HMW/ LMW) ratios decreased for all dough samples especially at room temperature compared to aging at 4 degrees C.eninfo:eu-repo/semantics/closedAccessSoft wheat flour doughHard wheat flour doughSemolina doughLAOSFTIRSDS-PAGEArticle30110.1016/j.jfoodeng.2021.110549Q1WOS:0006362184000042-s2.0-85101596317Q1