The present study aimed to evaluate the effect of deacetylated konjac glucomannan (DKGM) on the quality of wheat dough and bread. DKGM with different degrees of deacetylation (DK-1=35.58%, DK-2=53.82%, DK-3=72.12%, DK-4=86.32%) was prepared by alcohol-alkali assisted method. The effects of natural KGM and DKGM with different degrees of deacetylation on wheat dough characteristics and bread quality were also studied. Compared with the control group, both KGM and DKGM significantly increased the peak viscosity of the mixed flour, the water absorption of the dough, and the specific volume and height-diameter ratio of the bread, and delayed the ageing of the bread. Further, the DK-1 group showed the largest dough fermentation volume, bread-specific volume, and height-diameter ratio compared to the KGM group, but the farinograph properties of the dough were not favorable. DK-3 and DK-4 increased the tensile energy and ductility of the dough, they had poor effects on reducing the enthalpy of bread regeneration and inhibiting starch crystallization during storage. DK-2 could not only increase the farinograph properties and viscoelasticity of the dough but also better maintain the moisture content of the bread during the storage period and delay the increase of the bread hardness. All over, DK-2 had the best effect on improving the properties of wheat dough and bread quality. Hence, moderate deacetylation of KGM is beneficial to its application in bread processing.
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