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Compared with G00, the microstructures of dough obtained from G15 with HMW-D1a and G12 with HMW-D1p were more compact and denser, respectively; the thermal stability was also improved significantly for G15 with HMW-D1a and G12 with HMW-D1p. The effects of adding starch on the gluten characteristics were greater in HMW-D1a than HMW-D1p, attributing to differences in gluten-starch interactions. These findings indicate that adding exogenous starch was more readily to modify the structural properties of HMW-D1a gluten with inferior subunits,
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