The interaction between tea polyphenols and wheat gluten in dough formation and bread making

structure. The addition of tea polyphenols also increased the internal hydrogen bonds and hydrophobic forces along with the increased random coil and decreased α-helix secondary structure of gluten. The water distribution experiment showed that the bound water peak in the nuclear magnetic resonance (NMR) spectrum disappeared, but the adsorbed water and free water were increased by 17.3% and 0.4%, respectively. Collectively, the interaction between wheat gluten and tea polyphenols affects the water-gluten relationship and the protein structure, which leads to a disrupted network structure of the wheat dough and deteriorated bread quality. Strategies to prevent gluten-phenolic interaction in functional bread preparation warrant further investigation.