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Xia R, Xu T, Ge F, Sun Y, Wang Z, Cheng W, Wu D, Xia X, Yang P, Tang X. New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch. Food Chem 2024; 457:140061. [PMID: 38901334 DOI: 10.1016/j.foodchem.2024.140061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 06/08/2024] [Accepted: 06/09/2024] [Indexed: 06/22/2024]
Abstract
Freeze-drying (FD) and cryo-milling (CM) are common methods for preparing powder gelatinized starch samples. This study investigates the structural characterization of raw/gelatinized maize starches and digestibility after FD/CM processes to elucidate their effect on starch digestibility determination. Results showed that FD slightly increased digestibility, while higher initial glucose content in CM samples, especially for gelatinized samples. Only FD retained the granular morphology and relative crystallinity (RC), while gelatinized-FD decreased RC by 75%. CM decreased RC by 12%, while gelatinized-CM decreased it by 97%. Combined with short-range and chain structural results, FD tended to disrupt internal connected chains through volume stress, while CM cleaved glycosidic bonds in external chain. Stretched chains in gelatinized starch promoted the breakage of chains during shearing and their efficient binding with digestive enzymes. These findings would provide a basis for pre-treatment of powder samples and processes of starch- rich foods.
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Affiliation(s)
- Ruhui Xia
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tongtong Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fei Ge
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yue Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xifeng Xia
- Center of Analytical Facilities of Nanjing University Science and Technology, Nanjing 210094, China
| | - Peiqiang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou 215151, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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Yang X, Guo J, Niu M, Lu C, Wang P, Luo D. Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread. Food Chem X 2024; 23:101608. [PMID: 39071935 PMCID: PMC11282935 DOI: 10.1016/j.fochx.2024.101608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 07/30/2024] Open
Abstract
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this study. The results showed FD was more effective in improving the textural characteristics of frozen dough compared with SA. Meanwhile, the freezable and free water content of SA dough were lower than those of FD dough, with the most pronounced effect observed at 0.9%. Adding SA increased the storage modulus, loss modulus, and disulfide bond content of the dough. The addition of FD induced a denser gluten protein network with fewer pores. Furthermore, the addition of FD reduced the hardness and chewiness of steamed bread and increased its specific volume and lightness. Overall, FD could alleviate the quality deterioration of frozen dough and the corresponding steamed bread.
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Affiliation(s)
- Xue Yang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, PR China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, PR China
| | - Mengli Niu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, PR China
| | - Can Lu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, PR China
| | - Ping Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, PR China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, PR China
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3
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Almeida RLJ, Santos NC, Morais JRF, de Almeida Mota MM, da Silva Eduardo R, Muniz CES, de Assis Cavalcante J, da Costa GA, de Almeida Silva R, de Oliveira BF, da Silva Negreiros JK, da Silva PB, Albuquerque JC, de Figueiredo MJ, Lima SER. Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles. Food Chem 2024; 453:139688. [PMID: 38761722 DOI: 10.1016/j.foodchem.2024.139688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/30/2024] [Accepted: 05/13/2024] [Indexed: 05/20/2024]
Abstract
The aim of this study was to evaluate the effect of freezing rates using direct (LF: Liquid nitrogen) and indirect (RF: Cryogenic refrigerator and UF: ultra-freezer) methods at temperatures of (-20, -80, and - 196 °C) on the enzymatic susceptibility with α-amylase for microparticles. In vitro digestibility parameters and technological properties were also analyzed. Lower rates resulted in larger ice crystals, damaging the starch structure. Hydrolysis was more pronounced at slower rates RF: 0.07 °C/min and UF: 0.14 °C/min, yielding maximum values of RDS: 37.63% and SDS: 59.32% for RF. Type A crystallinity remained unchanged, with only a noted increase in crystallinity of up to 6.50% for FR. Starch pastes were classified as pseudoplastic, with RF exhibiting superior textural parameters and apparent viscosity. (RF: 7.18 J g-1 and UF: 7.34 J g-1) also showed lower values of gelatinization enthalpy. Freezing techniques were viable in facilitating the diffusion of α-amylase and reducing RS by up to 81%.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | | | | | - Juliana Cruz Albuquerque
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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4
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Niu M, Guo J, Yang X, Li P. Quality analysis of dough and steamed bread under various freezing conditions. J Food Sci 2024; 89:4345-4358. [PMID: 38853294 DOI: 10.1111/1750-3841.17150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 05/02/2024] [Accepted: 05/15/2024] [Indexed: 06/11/2024]
Abstract
Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick-freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and freezing time (0, 15, 30, and 60 days) on the textural properties, dynamic rheological properties, water distribution, and structure of dough and the quality of end steamed bread were evaluated. Freezing resulted in a decline in the physicochemical properties of dough. UF- and QF-doughs had higher storage modulus and loss modulus, compared with PF- and LF-doughs. LF enhanced the textural attributes of the dough, resulting in reduced hardness and increased springiness. At 15 days of freezing, QF- and LF-doughs exhibited a compact and continuous structure with a smooth surface. Additionally, the correlation analysis elucidated that the weight loss rate and the bound water content of the dough had discernible impacts on the texture of both the dough and the resulting steamed bread. Overall, LF demonstrated a relatively high freezing efficiency and effectively maintained the quality of the dough for up to 15 days of freezing. These results offer valuable insights for the applications of freezing methods and time in frozen foods.
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Affiliation(s)
- Mengli Niu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, P. R. China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, P. R. China
| | - Xue Yang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, P. R. China
| | - Peiyao Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, P. R. China
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Xia R, Fu M, Wang Z, Cheng W, Wu D, Tang X, Yang P. Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles. Food Chem 2023; 429:136856. [PMID: 37459711 DOI: 10.1016/j.foodchem.2023.136856] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 08/24/2023]
Abstract
The effects of frozen storage (-18 °C, 180 days) on the quality of frozen whole buckwheat extruded noodles (FWBEN) were investigated. The water content of FWBEN decreased, while the reheating time, water absorption, and dry consumption rate increased with prolonged storage time. Cooking loss increased from 3.20% to 4.31%. Texture analysis indicated that the hardness initially increased, then decreased. Microstructure results showed that the starch gel structure was damaged to a certain extent after storage for a longer period of time, whereas the porous structure became non-uniform with the appearance of cracks. The relative crystallinity gradually increased, and the freezable water content decreased with prolonged storage. These results demonstrated that FWBEN quality was affected by starch retrogradation and ice recrystallization. In general, FWBEN quality was relatively stable during 180 days of frozen storage at -18 °C.
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Affiliation(s)
- Ruhui Xia
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Meixia Fu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Peiqiang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou 215151, China
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Zang P, Gao Y, Chen P, Lv C, Zhao G. Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles. Foods 2022; 11:3824. [PMID: 36496632 PMCID: PMC9738829 DOI: 10.3390/foods11233824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.
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Affiliation(s)
- Peng Zang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- China Astronaut Research and Training Center, Beijing 100094, China
| | - Yang Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pu Chen
- China Astronaut Research and Training Center, Beijing 100094, China
| | - Chenyan Lv
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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7
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Fine structures of added maltodextrin impact stability of frozen bread dough system. Carbohydr Polym 2022; 298:120028. [DOI: 10.1016/j.carbpol.2022.120028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/03/2022] [Accepted: 08/22/2022] [Indexed: 11/22/2022]
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8
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Zheng S, Yang Y, Li Z, Pan Z, Huang Z, Ai Z. A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation and Digestion Properties of Liangpi (Starch Gel Food). STARCH-STARKE 2022. [DOI: 10.1002/star.202100205] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shuaishuai Zheng
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology Zhengzhou 450002 China
| | - Yong Yang
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs Zhengzhou 450002 China
| | - Zhen Li
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs Zhengzhou 450002 China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology Zhengzhou 450002 China
| | - Zhili Pan
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs Zhengzhou 450002 China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology Zhengzhou 450002 China
| | - Zhongmin Huang
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs Zhengzhou 450002 China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology Zhengzhou 450002 China
| | - Zhilu Ai
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs Zhengzhou 450002 China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology Zhengzhou 450002 China
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9
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Li YH, Wang YS, Li X, Chen HH. Effect of freezing-assisted treatment on the formation of stable V II -type complex of fried sweet potato starch and its mechanism. J Food Sci 2022; 87:543-553. [PMID: 35040132 DOI: 10.1111/1750-3841.16019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 11/29/2022]
Abstract
To comprehensively understand the effect of freezing-assisted treatment on the physicochemical properties of the fried sweet potato starch, the structural changes at granular and crystalline level were investigated. The results suggested that the freezing temperature exerted a significant effect on the interactions between sweet potato starch (SPS) and fried oil. With decreasing the freezing-assisted temperature, the gelatinization enthalpy of the fried frozen SPS remarkably increased by 1.5-4.9 J·g-1 and the transition temperatures of the second peak were elevated from 132.5°C to 136.5-141.1°C compared to that of native SPS, which suggested that more stable VII -type starch-lipid complexes were formed during frying. This finding was consistent with the results of the X-ray diffractometer that the intensity of the diffraction peak at 20.1° for V-type complex increased sharply as the temperature decreased from 20°C to -80°C, and the corresponding relative crystallinity and R1047/1022 values were increased from 16.5% and 0.35 to 26.4% and 0.45, respectively. The scanning electron microscopy revealed that the lower freezing-assisted temperature before frying promoted a membrane-like material covered on surfaces. The results showed that decreasing the freezing temperature promoted the formation of stable VII -type complex during frying. PRACTICAL APPLICATION: The purpose of this study was to comprehensively understand the effect of freezing-assisted treatment on the physicochemical properties of the fried sweet potato starch. These results provided useful information and effective method for producing fried starch-based foods with low digestibility.
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Affiliation(s)
- Ying-Hui Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xin Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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10
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Qian X, Gu Y, Sun B, Ma S, Tian X, Wang X. Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Effect of multiple freezing/thawing cycles on the physicochemical properties and structural characteristics of starch from wheat flours with different gluten strength. Int J Biol Macromol 2022; 194:619-625. [PMID: 34822831 DOI: 10.1016/j.ijbiomac.2021.11.105] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 11/14/2021] [Accepted: 11/15/2021] [Indexed: 11/21/2022]
Abstract
The physicochemical properties and structural characteristics of starches from three wheat flours with different gluten strength (S-YM20, S-ZM27, and S-ZM366) during freezing/thawing (F/T) cycles were studied. After F/T treatment, the damaged starch content of these three starches all increased, and the lowest increment of damaged starch content after 8 F/T cycles was S-ZM366; the most serious distribution of particle surface concave hole and fracture was S-YM20, followed by S-ZM27 and S-ZM366; additionally, the results of solubility, swelling power, thermal stability and pasting properties indicated S-ZM366 exhibited the strongest resistance to F/T cycles. The differences of freezing resistance among the three starches were possibly ascribed to the differences in compositions, crystallinity and microstructure among these three starches. This study provides theoretical contribution to the development of frozen dough industry from the perspective of wheat variety.
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ZHANG L, TIAN X, ZENG J, WANG H, GAO H, ZHANG K, WANG M. Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.113821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Yang Y, Zheng S, Li Z, Pan Z, Huang Z, Zhao J, Ai Z. Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Ke Y, Wang Y, Ding W, Leng Y, Lv Q, Yang H, Wang X, Ding B. Effects of inulin on protein in frozen dough during frozen storage. Food Funct 2020; 11:7775-7783. [PMID: 32966455 DOI: 10.1039/d0fo00461h] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Effects of inulin on protein in frozen dough during frozen storage were investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). The strength of electrophoretic bands in A1 (32-57 kDa) and A2 (20-25 kDa) regions and the content of freezable water and sulfhydryl in frozen dough with inulin were lower than those of the blank under the same storage time. The gluten structure of frozen dough with 2.5 wt% long-chain inulin was more dense and compact than that of the sample with 5.0 wt% short-chain inulin after 2 weeks. Moreover, 4 weeks later, the change of the α-helix and β-sheet with 2.5 wt% long-chain inulin was lowest. These characteristics suggested that long-chain inulin exhibited a better protection effect on protein in frozen dough and showed a promising prospect for application in the food industry.
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Affiliation(s)
- Yuan Ke
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Yangyang Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Wenping Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Yue Leng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Qingyun Lv
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Heng Yang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Xuedong Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Beibei Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
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16
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Effects of frozen storage on the quality characteristics of frozen cooked noodles. Food Chem 2019; 283:522-529. [DOI: 10.1016/j.foodchem.2019.01.068] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 01/11/2019] [Accepted: 01/11/2019] [Indexed: 11/22/2022]
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17
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Liu X, Zhao S, Wei Q, Zhao X, Zhang H. Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14108] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xingli Liu
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Shuangli Zhao
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Qingqing Wei
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Xuewei Zhao
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Hua Zhang
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
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18
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Luo W, Sun DW, Zhu Z, Wang QJ. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Tang X, Liu N, Huang W, Cheng X, Wang F, Zhang B, Chen J, Jiang H, Omedi JO, Li Z. Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze‐thaw process: Role of a high molecular weight dextran produced by
Weissella confusa
QS
813 from traditional sourdough. Cereal Chem 2018. [DOI: 10.1094/cchem-08-17-0174-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaojuan Tang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Na Liu
- MagiBake International Inc. Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | | | - Feng Wang
- MagiBake International Inc. Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Jiafang Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Hui Jiang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Jacob O. Omedi
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Zhibin Li
- Fujian Wheat City Food Development Co., Ltd. Jinjiang Quanzhou China
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