JOURNAL OF CEREAL SCIENCE
·
2023
·
IF 3.8
Wenju Ge,Yan Xu,Meng Niu,Caihua Jia,Siming Zhao
The rheological property of wheat flour-based dough (WFD) has an important influence on its processing characteristics, which is crucial to the end-products. With the aim of improving the rheological property of WFD, this study chose oligomeric proanthocyanidins (OPC) from grape seed and tannin acid (TA) as improvers and investigated their differentiation in affecting the rheological property of WFD. The addition of OPC and TA improved the rheological property of WFD through forming hydrogen bonds and hydrophobic forces with gluten. Tannins at a low concentration promoted the formation of a denser gluten network via forming new bonds with gluten, while high-concentration tannins disrupted the gluten network via breaking the disulfide bonds (S–S) in gluten. This concentration-dependent effect was a result of the competence between the formation of new bonds and the destruction of S–S in gluten. Compared to OPC, TA exerted a stronger influence on the rheological property of WFD, which was mainly due to their huge difference in molecular weight. This study may provide some theoretical guidance for the application of tannins in the wheat-related industry.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Wen-Xuan Hu,Min Yang,Ping Wang,Jia-Yang Fu,Lin Kang,Xiuzhu Yu,Shuang-kui Du
Despite growing interest in improving the processability of green banana flour (GBF), few studies have examined how extrusion impacts its starch structure, digestibility, and potential applications. This study explored the effects of extrusion conditions, specifically feed moisture (FM) and extrusion temperature (ET), on starch structure, physicochemical properties, and in vitro digestibility of GBF, along with its application in wheat dough formulations. Extruded GBF (EGBF), particularly at low FM, exhibited increased degree of gelatinization and amylose content but reduced relative crystallinity, gelatinization temperature, and enthalpy. Extrusion under optimized FM facilitated leaching of higher molecular weight starch molecules, enhancing water solubility. Additionally, EGBF showed irregular structures, increased water absorption, and improved thermal stability and anti-retrogradation properties. Under low FM and high ET conditions, intensified starch degradation promoted digestibility and elevated slowly digestible starch content. In wheat flour blends, EGBF increased gelatinization temperature, thermal stability, and cold paste stability. EGBF addition inhibited gluten network formation but reinforced dough strength at a 10 g/100 g inclusion through gelation among gelatinized starch molecules. The microstructure demonstrated that EGBF enhanced the structural continuity of wheat dough. The findings offer theoretical support for the development and utilization of green banana-derived starch products in wheat-based dough applications.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 2
·941-953
·
IF 3.2
Guoxing Chen,Ruixuan Zhao,Yixuan Zhang,Qiannan Liu,Zhiqian Guo,Guohui Zhang,Tao Wu,Wei Liu,Honghai Hu
The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, β-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato–wheat dough. The impact of flavourzyme was the most significant ( p <0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato–wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein–starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. Practical Application Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2020
·Vol. 8
·期 8
·4242-4251
·
IF 1.797
Binchen Wang,Lin Xiao,Duo Chai,Yumeng Jiang,Meiting Wang,Xianbing Xu,Chongwei Li,Liang Dong
Dough fermentation represents an important developmental stage in the manufacturing process. In this study, volatile and nonvolatile metabolite analysis were carried out to investigate time-dependent metabolic changes in the course of wheat dough fermentation incorporated with buckwheat based on gas chromatography–mass spectrometry (GC/MS). A total of 70 nonvolatile metabolites were identified, covering a broad spectrum of polar (e.g., amino acids, sugars, sugar alcohols, and acids) and nonpolar (e.g., fatty acid methyl esters, free fatty acids, and sterols) low molecular weight dough constituents. Meanwhile, sixty-four volatile metabolites comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds, and furans were identified using solid-phase micro-extraction combined with GC–MS. Some differences may exist in the volatile composition between fermented and unfermented dough. Statistical assessment of the nonvolatile data via principal component analysis demonstrated that the metabolic changes during the mixed dough fermentation are reflected by time-dependent shifts of polar nonvolatile metabolites. And some potential nutritional markers, such as amino acids and sugars, could be developed to optimize and control the industrial dough fermentation incorporated with buckwheat.
研究领域:
食品科学
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代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CyTA-Journal of Food
·
2021
·
IF 2.255
Wenjuan Lou,Bo Li,Grevtseva Nataliya
Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0– 20 wt%), and the resultant addition effects on the rheological and microstructural properties were studied. GPP and GSP significantly (p < .05) reduced the water absorption but three types of grape powders could increase the development time and dough stability. Furthermore, all kinds of grape powders with various incorporations could significantly (p < .05) enhance the strength of dough systems. Grape powders decreased the storage (G′) and loss (G″) moduli, while the tan δ increased with the increasing of GSP/GSKP/GPP addition levels. The microstructure observation of composite doughs suggested that the integrity and continuity of gluten networks were destroyed in the presence of grape powders. Based on the above results, the GSP addition levels of 10% to 15%, GSKP/GPP of 5% to 10% are recommended.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Kunya Cheng,Binchen Wang,Lin Xiao,Yuxiang Bao,Xianbing Xu,Sufang Zhang,Zhaofang Liu,Liang Dong
Comprehensive metabolite analysis was carried out by gas chromatography combined with mass spectrometry to investigate the time-dependent metabolic changes during wheat dough heating. Thirty-five volatile metabolites comprising alcohols, ketones, aldehydes, aromatic compounds, furans, acids and esters were identified. Sixty-four non-volatile metabolites, which covered a broad spectrum of polar and non-polar constituents, were also identified and quantified. Results showed that the content of most volatile metabolites increased during heating. Meanwhile, the levels of non-volatile polar metabolites, such as sugar and amino acid , increased and the levels of non-volatile non-polar metabolites decreased or remained constant, including fatty acid methyl ester and free fatty acids . PCA results demonstrated that metabolic changes could be reflected by time-dependent shifts in the PCA loading scores during heating. Analysis of the loadings further showed that most volatile metabolites and non-volatile polar metabolites were the major contributors of the heating time-driven changes during heating. Furthermore, lipid oxidation mainly occurred in the residues of oleic acid and linoleic acid of triglycerides.
研究领域:
食品科学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）