Effects of esterification and enzymatic modification on the properties of wheat starch and dough

Wheat starch was modified through octenyl succinic anhydride (OSA) esterification combined with enzymatic hydrolysis using glucoamylase and α-amylase to produce four modified starches, namely, OSA-modified starch (OSAS), enzyme-modified starch (EMS), OSA-enzyme-modified starch (OEMS), and enzyme-OSA-modified starch (EOMS). The effects of modification methods on the physicochemical properties and internal structure of starches were investigated. The effects of starch modification contents (2%, 4%, and 6%) on the functional properties of wheat dough were also studied. The internal structure of the modified starches was analyzed through Fourier transform infrared spectroscopy and scanning electron microscopy. Results showed that starch molecules were successfully integrated in OSA, and glycosylase action was inhibited. Differences in the physicochemical properties of the modified starches were analyzed from the perspective of intermolecular hydrogen bonds and other molecular forces. The dough added with 6% OEMS showed significantly reduced water fluidity and improved viscoelasticity. This work provides a new way to optimize the storage stability and processing performance of dough. [Display omitted] •Esterification first occurs on the surfaces of starch molecules.•OSA can inhibit glucoamylase action.•Starch formed porous structures after enzymatic hydrolysis, and part of OSA entered starch molecules.•Enzymatic hydrolysis could effectively improve the functionality of esterified starch.•Starch esterified via enzymatic hydrolysis can improve dough viscoelasticity and stability and reduce water flow.