Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

•HMW-GSs 5 + 10 contributed to a more extensive and compact protein-starch complex.•More monomeric proteins were involved into gluten possessing subunits 5 + 10.•Subunits 5 + 10 can cause low starch gelatinization degree in dough matrix.•Subunits 2 + 12 contributed to a fragile gluten network with low thermal stability.•The ratio of β-sheets to α-helix was positively associated with dough consistency.