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Zhang Y, Liu X, Yu J, Fu Y, Liu X, Li K, Yan D, Barba FJ, Ferrer E, Wang X, Zhou J. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization. Foods 2024; 13:397. [PMID: 38338532 PMCID: PMC10855756 DOI: 10.3390/foods13030397] [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: 01/02/2024] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
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Affiliation(s)
- Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Junbo Yu
- Chinese Cereals and Oils Association, Beijing 100032, China;
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiangjun Liu
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Ku Li
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Dongfang Yan
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Emlia Ferrer
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Jianjun Zhou
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
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Chen J, Xiao J, Tu J, Yu L, Niu L. The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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3
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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4
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Zhao F, Li Y, Li C, Ban X, Gu Z, Li Z. Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Liu W, Wang Y, Wang D, Chen H. Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality. Cereal Chem 2022. [DOI: 10.1002/cche.10576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wen‐Hui Liu
- 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
| | - De‐Da Wang
- 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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6
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Ke Y, Ding B, Fu Y, Zhang M, Xiao S, Ding W, Yang H, Lv Q, Zheng Z, Wang X. Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products. Food Sci Biotechnol 2021; 30:911-919. [PMID: 34395022 DOI: 10.1007/s10068-021-00933-9] [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: 01/15/2021] [Revised: 04/15/2021] [Accepted: 06/08/2021] [Indexed: 10/20/2022] Open
Abstract
Abstract Effects of chitosan oligosaccharide (COS) and hyriopsis cumingii polysaccharide (HCP) on the quality of wheat flour and corresponding extruded flour products were investigated in this work. The results showed that both COS and HCP are conducive to the improvement of dough quality. Moreover, compared to control group samples, the moisture content, expansion ratio and oil absorption rate of the samples were increased and the hardness were decreased with the addition of COS. These phenomena indicate the quality of extruded flour products became better in the presence of COS as well. However, HCP has little or no effect on the quality of extruded flour products may be due to its degradation under high temperature and pressure extrusion. COS with higher stability exhibited better improvement effects on the quality of extruded flour products and showed a promising prospect for application in extruded food industry. Graphical Abstract
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Affiliation(s)
- Yuan Ke
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Beibei Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Yang Fu
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Miaomiao Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Shensheng Xiao
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Wenping Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Heng Yang
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Qingyun Lv
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Zhuo Zheng
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Xuedong Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
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Abstract
AbstractCyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.
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Affiliation(s)
- É. Fenyvesi
- CycloLab Cyclodextrin Research and Development Laboratory Ltd., Illatos str. 7, 1097 Budapest, Hungary
| | - L. Szente
- CycloLab Cyclodextrin Research and Development Laboratory Ltd., Illatos str. 7, 1097 Budapest, Hungary
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8
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Jødal ASS, Czaja TP, van den Berg FWJ, Jespersen BM, Larsen KL. The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. Molecules 2021; 26:2242. [PMID: 33924497 PMCID: PMC8070397 DOI: 10.3390/molecules26082242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/07/2021] [Accepted: 04/10/2021] [Indexed: 11/30/2022] Open
Abstract
Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.
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Affiliation(s)
- Anne-Sophie Schou Jødal
- Section of Chemistry, Department of Chemistry and Bioscience, Aalborg University, DK-9220 Aalborg, Denmark;
- Lantmännen Unibake Denmark, DK-8700 Horsens, Denmark
| | - Tomasz Pawel Czaja
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (T.P.C.); (F.W.J.v.d.B.); (B.M.J.)
- Department of Chemistry, University of Wrocław, 50-383 Wrocław, Poland
| | - Frans W. J. van den Berg
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (T.P.C.); (F.W.J.v.d.B.); (B.M.J.)
| | - Birthe Møller Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (T.P.C.); (F.W.J.v.d.B.); (B.M.J.)
| | - Kim Lambertsen Larsen
- Section of Chemistry, Department of Chemistry and Bioscience, Aalborg University, DK-9220 Aalborg, Denmark;
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Singh A, Benjakul S, Huda N. Characteristics and nutritional value of biscuits fortified with debittered salmon (
Salmo salar
) frame hydrolysate. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14688] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Avtar Singh
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Nurul Huda
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Sabah 88400 Malaysia
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10
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Lin J, Sun-Waterhouse D, Tang R, Cui C, Wang W, Xiong J. The effect of γ-[Glu] (1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread. Food Chem 2020; 343:128406. [PMID: 33406571 DOI: 10.1016/j.foodchem.2020.128406] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/09/2020] [Accepted: 10/12/2020] [Indexed: 11/25/2022]
Abstract
This study was the first to examine the effects of γ-[Glu](1≤n≤5)-Gln (GGP, a taste enhancer; added at 0.5% or 5.0%) on the breadmaking using frozen dough. γ-[Glu](1≤n≤5)-Gln was produced using the method established in our research center. The addition of GGP at either level increased yeast viability, freezable water content and storage and loss moduli, decreased the free sulfhydryl content of dough during the frozen storage and freeze-thaw cycles, and improved the microstructure of frozen dough and texture of the baked bread. The addition of GGP at 0.5% led to a dough having the highest extensibility, and most complete and uniform starch-gluten network, and a baked bread crumb with the lowest hardness, best texture, and most uniform organization. These results indicated that GGP has great potential as a food-derived cryoprotectant/antifreeze agent for the baking industry.
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Affiliation(s)
- Junjie Lin
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Runmei Tang
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Chun Cui
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China; Guangdong Wei-Wei Biotechnology Co., Ltd, Guangzhou 510640, China.
| | - Wei Wang
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Jian Xiong
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
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11
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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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