This study mainly explored that the influence of wheat starch source on the rheology behaviours and structural properties of gluten-starch dough, and then the model doughs were prepared by the AK58 wheat gluten and three types of starches from strong (ZM366S), medium (AK58S) and weak gluten wheat (ZM103S) during mixing were studied. The damaged starch content of wheat starch was positively correlated with the wheat gluten strength, while the granule size was negatively. The G', G" and the extension resistance of ZM366S dough were higher than those of other doughs, which implied the source of starch also had a significant influence on the rheological properties. CLSM also observed that ZM366S was more closely bound to the gluten protein network. The glutenin macropolymer (GMP) content of ZM366S model dough was the highest, while the SH content was the lowest. Decreases in elasticity, extension and GMP, and small increase in SH content...

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