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Yin L, Wu X, Qin G, Han J, Liu M, Wei Y, Liang Y, Zhang J, Zhang S, Zhu H, Huang Y, Zheng X, Liu C, Li L. Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles. Food Res Int 2024; 195:114957. [PMID: 39277262 DOI: 10.1016/j.foodres.2024.114957] [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: 06/27/2024] [Revised: 08/18/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
To reveal the effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers (QFDW) during freeze-thawed (F/T) cycles, the components and physicochemical properties of wheat flours with five different particle sizes were determined and compared, along with the changes in texture and sensory properties, water status, and microstructure of QFDW during F/T cycles. Results showed that as particle size decreased, the damaged starch content and B-type starch content increased, the water absorption increased, and the gluten strength decreased. Furthermore, F/T cycles negatively impacted the quality of QFDW, evidenced by decreased texture properties and sensory evaluation score, water redistribution, higher freezable water content, and disruption of gluten network. Notably, QFDW made from larger particle size wheat flours required the shortest duration when traversing the maximum ice crystal formation zone. The QFDW made from larger particle size wheat flours formed a more stable starch-gluten matrix, which resisted the damage caused by ice recrystallization, demonstrating better water binding capacity and F/T resistance. The results may provide theoretical guidance for the study of QFDW quality and the moderate processing of wheat flour in actual production.
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Affiliation(s)
- Lulu Yin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinyue Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Guolan Qin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiajing Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Yangkun Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jin Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Shenying Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haojia Zhu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Huang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, 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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Ma S, Bao Y, Xu M, Yu X, Jiang H. Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread. Food Chem 2024; 454:139699. [PMID: 38797101 DOI: 10.1016/j.foodchem.2024.139699] [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: 09/24/2023] [Revised: 04/01/2024] [Accepted: 05/14/2024] [Indexed: 05/29/2024]
Abstract
The production process of fermented black wheat steamed bread is closely related to the overall quality and nutritional content. In this study, we investigated the accuracy, product texture profile and antioxidant activity of fermented black wheat steamed bread samples produced by piston and spiral three-dimensional (3D) printers. The steaming process generally increased the total phenolic content and flavonoid content of the samples. The spiral 3D printer obtained samples with higher accuracy, total phenolic content up to 1960.43 Mg GAE/kg, and higher cellular antioxidant activity (CAA) content. The samples printed by the piston 3D printer showed higher total flavonoid content (575.75 Mg QE/kg), 2, 2'-azobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) values. This study shows that antioxidant-rich health foods can be prepared using 3D printed black wheat flour. The choice of 3D printing method affects the overall quality and nutritional content of the final product.
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Affiliation(s)
- Shu Ma
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Yanru Bao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Ming Xu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hao Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
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4
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Tian Y, Liu P, Zhang X, Liu Y, Kong D, Nie Y, Xu H, Han X, Sang W, Li W. Genome-wide association study and KASP marker development for starch quality traits in wheat. THE PLANT GENOME 2024:e20514. [PMID: 39344040 DOI: 10.1002/tpg2.20514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2024] [Revised: 09/03/2024] [Accepted: 09/04/2024] [Indexed: 10/01/2024]
Abstract
Starch is the main component of wheat (Triticum aestivum L.) flour, and its quality directly affects the processing quality of the final product. To investigate the genetic basis of starch, this study assessed the starch quality traits of 341 winter wheat varieties/lines grown in Emin and Qitai during the years 2019-2020 and 2020-2021. A genome-wide association study was conducted with the genotype data obtained from wheat 40K breeding chips using the mixed linear model. Wheat starch quality traits exhibited coefficients of variation ranging from 1.43% to 23.66% and broad-sense heritabilities between 0.37 and 0.87. All traits followed an approximately normal distribution, except for T. There were highly significant correlations among starch quality traits, with the strongest correlation observed between final viscosity (FV) and trough viscosity (TV) (r = 0.748), followed by peak viscosity and breakdown (BD) (r = 0.679). Thirty-four single-nucleotide polymorphism markers significantly and stably associated with starch quality traits were identified, clustering in 31 genetic loci. These included one locus for TV, six loci for BD, three loci for FV, two loci for peak time (PT), 12 loci for T, five loci for falling number, and two loci for damaged starch. One PT-related block of 410 kb was identified in the region of 596 Mb on chromosome 5A, where significant phenotypic differences were observed between different haplotypes. One Kompetitive allele-specific PCR (KASP) marker for T was developed on chromosome 7B, and two KASP markers for BD were developed on chromosome 7A. Four candidate genes possibly affecting BD during grain development were identified on chromosome 7A, including TraesCS7A02G225100.1, TraesCS7A02G225900.1, TraesCS7A02G226400.1, and TraesCS7A02G257100.1. The results have significant implications for utilizing marker-assisted selection in breeding to improve wheat starch quality.
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Affiliation(s)
- Yousheng Tian
- Department of Administrative Management, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
| | - Pengpeng Liu
- Institute of Crop Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
- Key Laboratory of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
| | - Xin Zhang
- The Key Laboratory of the Oasis Ecological Agriculture, College of Agriculture, Shihezi University, Shihezi, China
| | - Yichen Liu
- The Key Laboratory of the Oasis Ecological Agriculture, College of Agriculture, Shihezi University, Shihezi, China
| | - Dezhen Kong
- Institute of Crop Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
- Key Laboratory of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
| | - Yingbin Nie
- Institute of Crop Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
- Key Laboratory of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
| | - Hongjun Xu
- Institute of Crop Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
- Key Laboratory of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
| | - Xinnian Han
- Institute of Crop Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
- Key Laboratory of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
| | - Wei Sang
- Institute of Crop Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
- Key Laboratory of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, China
| | - Weihua Li
- The Key Laboratory of the Oasis Ecological Agriculture, College of Agriculture, Shihezi University, Shihezi, China
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Zhou H, Wang X, Yang Y, Ban J, Guo S, Song T, Zhang S, Yu Y, Guo B, Zhang Y, Zhang X. HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality. J Food Sci 2024; 89:1047-1057. [PMID: 38193206 DOI: 10.1111/1750-3841.16915] [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: 08/28/2023] [Revised: 12/03/2023] [Accepted: 12/18/2023] [Indexed: 01/10/2024]
Abstract
The aim of this study was to clarify the effects of the high-molecular-weight glutenin subunits (HMW-GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu-D1 locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near-isogenic lines (NILs) carrying HMW-GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10 > 3+12 > 2+12/4+12, such as the gluten index ranked as 5+10(44.88%) > 3+12(40.07%) > 2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12 > 5+10 > 2+12/4+12, such as the specific volume ranked as 3+12(2.64 mL/g) > 5+10(2.49 mL/g) > 2+12(2.36 mL/g)/4+12(2.35 mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high-quality CSB. In addition, subunits 4+12 had a similar quality performance to low-quality subunits 2+12. All these findings suggested that, except for the acknowledged high-quality subunits 5+10, the introduction of 3+12 at the Glu-D1 locus is an efficient way for quality improvement of gluten as well as CSB.
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Affiliation(s)
- Hongwei Zhou
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Yanning Yang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jinfu Ban
- Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang, Hebei, China
| | - Sihai Guo
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Tianqi Song
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Shuangxing Zhang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Yang Yu
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing, China
| | - Xiaoke Zhang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
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6
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Obadi M, Xu B. Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review. Int J Biol Macromol 2024; 255:128202. [PMID: 37979748 DOI: 10.1016/j.ijbiomac.2023.128202] [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: 08/02/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Frozen dough technology has been widely used in the food industry at home and abroad due to its advantages of extending shelf life, preventing aging, and facilitating refrigeration and transportation. However, during the transportation and storage process of frozen dough, the growth and recrystallization of ice crystals caused by temperature fluctuations can lead to a deterioration in the quality of the dough, resulting in poor sensory characteristics of the final product and decreased consumption, which limits the large-scale application of frozen dough. In response to this issue, antifreeze proteins (AFPs) could be used as a beneficial additive to frozen dough that can combine with ice crystals, modify the ice crystal morphology, reduce the freezing point of water, and inhibit the recrystallization of ice crystals. Because of its special structure and function, it can well alleviate the quality deterioration problem caused by ice crystal recrystallization during frozen storage of dough, especially the plant-derived AFPs, which have a prominent effect on inhibiting ice crystal recrystallization. In this review, we introduce the characteristics and mechanisms of action of plant-derived AFPs. Furthermore, the application of plant-derived AFPs in frozen dough are also discussed.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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7
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Shivaprasad DP, Rivera J, Siliveru K. Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality. Food Res Int 2024; 176:113723. [PMID: 38163681 DOI: 10.1016/j.foodres.2023.113723] [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: 09/10/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
The cultivation and processing of wheat render it susceptible to microbial contamination from varied sources. Hence, pathogens such as Salmonella can contaminate wheat grains, which poses a food safety risk in wheat-based products. This risk is displayed by the incidence of foodborne illness outbreaks linked to Salmonella-contaminated wheat flour and flour-based products. The purpose of this study was to assess the effectiveness of combining acidic water and heat treatment in reducing the Salmonella load of hard red spring (HRS) wheat grains during tempering. Effective treatments were then evaluated for their effects on wheat flour quality. Tempering with sodium bisulfate (SBS), lactic acid (LA), and citric acid (CA) at 15% w/v alone reduced (p < 0.001) wheat Salmonella load by 3.15, 3.23, and 2.91 log CFU/g, respectively. Heat treatment (55 °C) reduced (p < 0.001) wheat Salmonellaload by 4.1 log CFU/g after 24 h of tempering. Combining both tempering and heat treatments resulted in a greater reduction in Salmonella load as non-detectable levels (<2 log CFU/g) of Salmonella in the wheat grains were obtained after 12 h of tempering with LA (15%) + heat. A similar result were achieved for both SBS (15%) + heat and CA (15%) + heat treatments after 18 h of tempering. Applying the combined treatments in HRS wheat grains resulted in comparable wheat flour baking (volume, texture, and crumb structure) and physicochemical properties (rheology and composition) relative to the control (tempering with water alone). The results from this study has the potential to be utilized for developing more effective methods for improving the food safety of wheat flour against Salmonella contamination.
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Affiliation(s)
| | - Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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Liu X, Chen L, Chen L, Liu D, Liu H, Jiang D, Fu Y, Wang X. The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties. Foods 2023; 12:3888. [PMID: 37959007 PMCID: PMC10648450 DOI: 10.3390/foods12213888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Frozen dough is suitable for industrial cold chain transportation, but usually experiences temperature fluctuations through the cold chain to the store after being refrigerated in a factory, seriously damaging the product yield. In order to analyze the influence mechanism of temperature fluctuation during the terminal cold chain on frozen dough, the effects of terminal freezing and thawing (TFT) on the quality (texture and rheology) and component (water, starch, protein) behaviors of dough were investigated. Results showed that the TFT treatment significantly increased the hardness and decreased the springiness of dough and that the storage modules were also reduced. Furthermore, TFT increased the content of freezable water and reduced the bound water with increased migration. Additionally, the peak viscosity and breakdown value after TFT with the increased number of cycles were also increased. Moreover, the protein characteristics showed that the low-molecular-weight region and the β-sheet in the gluten secondary structure after the TFT treatment were increased, which was confirmed by the increased number of free sulfhydryl groups. Microstructure results showed that pores and loose connection were observed during the TFT treatment. In conclusion, the theoretical support was provided for understanding and eliminating the influence of the terminal nodes in a cold chain.
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Affiliation(s)
- Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Luncai Chen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Dezheng Liu
- Hubei Selenium Grain Technology Group Co., Ltd., Enshi 445600, China;
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Dengyue Jiang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
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9
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Li Y, Wang Y, Qiu X, Fan M, Wang L, Qian H. Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure. Foods 2023; 12:3607. [PMID: 37835260 PMCID: PMC10572338 DOI: 10.3390/foods12193607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/06/2023] [Indexed: 10/15/2023] Open
Abstract
The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with the blank group and 5.73% compared with the wheat gluten (WG) group. Compared with wheat gluten, the texture properties of steamed bread with lactylated gluten increased significantly. Changes in rheological properties demonstrated that the frozen dough's viscoelasticity increased significantly. The lactylated gluten could reduce water mobility and decrease the content of freezable water in frozen dough. Moreover, the free sulfhydryl (SH) content increased, revealing that the protein was depolymerized. Based on the microstructure and corresponding protein network analysis (PNA), the total area and the number of protein network connection points of the dough adding lactylated gluten were significantly higher than those of the blank group and the WG group. In conclusion, lactylated gluten enhanced the freeze-thaw tolerance of frozen dough.
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Affiliation(s)
| | | | | | | | | | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Y.L.); (Y.W.); (X.Q.); (M.F.); (L.W.)
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10
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Nadimi M, Hawley E, Liu J, Hildebrand K, Sopiwnyk E, Paliwal J. Enhancing traceability of wheat quality through the supply chain. Compr Rev Food Sci Food Saf 2023; 22:2495-2522. [PMID: 37078119 DOI: 10.1111/1541-4337.13150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/02/2023] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.
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Affiliation(s)
- Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | - Jing Liu
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
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11
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Li C, Dhital S, Gidley MJ. High amylose wheat foods: A new opportunity to improve human health. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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12
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Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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13
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Qian X, Sun B, Gu Y, Tian X, Ma S, Wang X. Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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14
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Wheat gluten protein properties from fermented dough storage at subfreezing temperatures. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01775-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Arora M, Kumar A, Sakhare SD, Inamdar AA. Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3522-3529. [PMID: 35875211 PMCID: PMC9304458 DOI: 10.1007/s13197-021-05345-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2021] [Accepted: 12/10/2021] [Indexed: 06/15/2023]
Abstract
Industrially packaged whole wheat flour (atta) is manufactured in motorized stone chakkis, which consumes more electric power. Present study is aimed towards evaluating the effect of hybrid grinding technique of wheat using roller mill on its grinding characteristics and quality of chakki atta and chapatti. Wheat was passed through the pair of first break rolls in MLU 202 with the roll gaps of 1 and 0.9 mm for two different samples. Electrical parameters for grinding energy were compared and the pre-milled wheat was ground in the stone chakki. Atta obtained from 2 different variations and control stone chakki atta were compared for physico-chemical, rheological and chapati making quality. Damaged starch increased from 15.25 for control atta to 17.3% for 0.9 mm sample, whereas, farinograph water absorption increased from 75.9 to 78.9% respectively. Chapatis were prepared and sensory studies were carried out. Chapati colour was found to be brighter for 0.9 mm sample.
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Affiliation(s)
- Mohit Arora
- Flour Milling, Baking and Confectionery Technology Department, CSIR, Central Food Technological Research Institiue, Mysore, 570020 India
| | - Ashwin Kumar
- Flour Milling, Baking and Confectionery Technology Department, CSIR, Central Food Technological Research Institiue, Mysore, 570020 India
| | - Suresh D. Sakhare
- Flour Milling, Baking and Confectionery Technology Department, CSIR, Central Food Technological Research Institiue, Mysore, 570020 India
| | - Aashitosh A. Inamdar
- Flour Milling, Baking and Confectionery Technology Department, CSIR, Central Food Technological Research Institiue, Mysore, 570020 India
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16
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Wang H, Li Z, Wang L, Cui SW, Qiu J. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein. Food Chem 2022; 387:132835. [DOI: 10.1016/j.foodchem.2022.132835] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 03/21/2022] [Accepted: 03/26/2022] [Indexed: 01/17/2023]
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17
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Bai N, Guo XN, Xing JJ, Zhu KX. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough. Food Chem 2022; 386:132854. [PMID: 35366630 DOI: 10.1016/j.foodchem.2022.132854] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 02/21/2022] [Accepted: 03/27/2022] [Indexed: 11/28/2022]
Abstract
The impact of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough with chemical leavening agent was investigated. The specific volume of Youtiao made from frozen dough decreased by 66% after 4 freeze-thaw cycles. Meanwhile, the hardness and puncture force showed increasing trends, and the fibrous structure became unclear. The extensibility, storage modulus (G') and loss modulus (G'') of frozen Youtiao dough decreased during freeze-thaw cycles, while the creep compliance increased. Changes in rheological properties demonstrated that frozen Youtiao dough was more deformable and its strength was weakened. Moreover, the sodium dodecyl sulfate (SDS) extractable protein and free sulfhydryl content increased, revealing that protein was depolymerized. The loose structure with large pores and fractured protein network were observed by micromorphology. Freeze-thaw cycles had a detrimental effect on the Youtiao quality, which was related to the deterioration of rheological properties and protein structure of frozen Youtiao dough.
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Affiliation(s)
- Ni Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
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18
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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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19
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Zhang K, Kang Z, Zhao D, He M, Ning F. Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhimin Kang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Mengying He
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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20
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Wang Q, Zhang H, Zhu W, Li C, Xu Y, Ding X, Zhou X. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2060252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qiuyu Wang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
| | - Haifeng Zhang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Wenzheng Zhu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Chunmei Li
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Yan Xu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiangli Ding
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiaoyan Zhou
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
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21
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Huang Y, Wan J, Wang Z, Sun M, Feng T, Ho CT, Song S. Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3795-3806. [PMID: 35294179 DOI: 10.1021/acs.jafc.2c00550] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatography-mass spectrometry, gas chromatography-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quantitative descriptive analysis results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alcohol was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, respectively, based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, methyl cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theoretical basis for processing and quality control of yeast-CSBs.
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Affiliation(s)
- Yaling Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Junwen Wan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Zhuolin Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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22
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Tian S, Wang F, Luo M, Yan F, Du K, Chen H, Gao S. Effect of
Chlorella pyrenoidosa
powder on rheological properties and fermentation characteristics of dough. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuangqi Tian
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Fan Wang
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Mengyao Luo
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Feng Yan
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Ke Du
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd. Changsha China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd. Changsha China
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23
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Feng W, Ma S, Wang F, Wang X. Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Wenjuan Feng
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Fengcheng Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
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24
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van Rooyen J, Simsek S, Oyeyinka SA, Manley M. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour. Foods 2022; 11:foods11020207. [PMID: 35053938 PMCID: PMC8774515 DOI: 10.3390/foods11020207] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/04/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.
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Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Senay Simsek
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;
| | - Samson Adeoye Oyeyinka
- Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK; or
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg 2001, South Africa
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
- Correspondence: ; Tel.: +27-21-808-3511
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25
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Feng W, Ma S, Huang J, Li L, Wang X, Bao Q. Recent advances in the technology of quick‐frozen baozi: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenjuan Feng
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Jihong Huang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Qingdan Bao
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
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26
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Tian X, Wang X, Ma S, Sun B, Li L, Wang Z. Study of the ball milling condition effect on physicochemical and structural characteristics of wheat flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoling Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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27
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Tang Q, Huang G. Improving method, properties and application of polysaccharide as emulsifier. Food Chem 2021; 376:131937. [PMID: 34968911 DOI: 10.1016/j.foodchem.2021.131937] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 11/28/2021] [Accepted: 12/20/2021] [Indexed: 11/04/2022]
Abstract
At present, there are still some problems for the emulsification of polysaccharides such as lack of green, efficient and industrialized methods, lack of systematic and in-depth structure-activity relationship, and need of expanding its application scope. The physical, chemical and biological methods for improving the emulsifying of polysaccharides, the emulsifying properties and influencing factors of polysaccharides and application in food were reviewed herein. It was pointed out that the future research should focus on the effect of physical-biological synergistic function on the emulsification of polysaccharides, the effect of processing process on the structure and emulsification mechanism of polysaccharides, and further expanding the application field of polysaccharides with emulsification activity to improve the quality of products.
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Affiliation(s)
- Qilin Tang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China
| | - Gangliang Huang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
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28
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Bai-Ngew S, Therdthai N, Zhou W. Microwave vacuum-dried durian flour and its application in biscuits. Heliyon 2021; 7:e08292. [PMID: 34778582 PMCID: PMC8577084 DOI: 10.1016/j.heliyon.2021.e08292] [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: 07/18/2021] [Revised: 09/07/2021] [Accepted: 10/27/2021] [Indexed: 11/01/2022] Open
Abstract
Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv. 'Monthong' was subjected to microwave vacuum-drying at 1,200 W to produce durian flour for use in biscuits that are normally made from wheat flour. The microwave treatment induced starch gelatinization to a significant extent. As a result, compared to the wheat flour, the durian flour had lower viscosity, pasting temperature, gelatinization temperatures, and enthalpy of gelatinization but higher water absorption capacity. Dough properties including development time, dough stability, time to breakdown and the phase angle tangent of the durian dough were less than those of the wheat dough. The elastic modulus (G') and viscous modulus (G″) of the durian dough were higher than for the wheat dough. All the tested durian doughs had higher G' values than G″, indicating a viscoelastic structure. Substitution of wheat flour with durian flour should not exceed 50% to obtain reasonable dough properties and baking quality of durian biscuits.
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Affiliation(s)
- S Bai-Ngew
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.,Division of Product Development Technology, School of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - N Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - W Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2 117542, Singapore
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29
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The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods 2021; 10:foods10112727. [PMID: 34829007 PMCID: PMC8623661 DOI: 10.3390/foods10112727] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/01/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.
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30
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Bharathi R, Muljadi T, Tyl C, Annor GA. Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (
Thinopyrum intermedium
) for the food industry. Cereal Chem 2021. [DOI: 10.1002/cche.10482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Radhika Bharathi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Timothea Muljadi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Catrin Tyl
- Department of Food Science and Technology University of Georgia Athens GA USA
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31
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Pang J, Guan E, Yang Y, Li M, Bian K. Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Food Sci Nutr 2021; 9:4691-4700. [PMID: 34531983 PMCID: PMC8441369 DOI: 10.1002/fsn3.2008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/09/2020] [Accepted: 10/10/2020] [Indexed: 11/07/2022] Open
Abstract
In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content. Uniaxial tensile measurement of dough showed that reducing the particle size of wheat flour can effectively increase the maximum tensile resistance, but the extensibility reaches the maximum in samples at medium particle diameter (78 and 66 μm). Additionally, the ratio of dynamic moduli (G″/G') decreased with a reducing particle size. The results of disulfide bond content, gluten microstructure, showed that finer flour granulation can strengthen the gluten network. The steamed bread (SB) making test showed that SB made from wheat flour of a smaller particle size had a significantly smaller specific volume than that made from a larger particle size. The texture profile analysis showed that with a decrease of wheat flour particle size, the hardness, chewiness of SB increased, the resilience decreased, and there was no significant difference in adhesiveness. Overall, the quality of SB made flour of medium particles (78 μm) is better.
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Affiliation(s)
- Jinyue Pang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Erqi Guan
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
- Henan Food Crop Collaborative Innovation CenterZhengzhouChina
| | - Yuling Yang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Mengmeng Li
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Ke Bian
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
- Henan Food Crop Collaborative Innovation CenterZhengzhouChina
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32
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Kayode BI, Kayode RM, Salami KO, Obilana AO, George TT, Dudu OE, Adebo OA, Njobeh PB, Diarra SS, Oyeyinka SA. Morphology and physicochemical properties of starch isolated from frozen cassava root. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Lin Z, Huang J, Qin W, Geng D, Wang L, Zhou X, Liu L, Zhou S, Tong LT. Effects of moisture changes on physicochemical properties of rice flour during semidry grinding. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Effect of NaHCO 3 and freeze-thaw cycles on frozen dough: From water state, gluten polymerization and microstructure. Food Chem 2021; 358:129869. [PMID: 33933952 DOI: 10.1016/j.foodchem.2021.129869] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 04/10/2021] [Accepted: 04/13/2021] [Indexed: 11/23/2022]
Abstract
This study investigated the influence of NaHCO3 on the water state, gluten polymerization, microstructure and quality of frozen steamed bread dough during freeze-thaw cycles. Results showed that the steamed bread made from alkaline (0.4% NaHCO3) frozen dough possessed a larger specific volume and smaller hardness after 4 freeze-thaw cycles, than the non-alkaline dough group. The addition of NaHCO3 slowed the increase of freezable water content and water mobility of dough during freeze-thaw cycles, and the high amount of NaHCO3 (0.4%-1%) showed the great effect. Compared with non-alkaline dough, the sodium dodecyl sulfate extractable protein proportion and free sulfhydryl level of alkaline dough increased less after freeze-thaw cycles, indicating a strengthened freeze-thaw tolerance of alkaline dough. Based on microstructure image and corresponding protein network analysis (PNA) results, the protein area and total protein length in alkaline dough remained at a higher level than non-alkaline group after 4 freeze-thaw cycles.
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Loubes MA, González LC, Tolaba MP. Modeling energy requirements in planetary ball milling of rice grain. PARTICULATE SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1080/02726351.2021.1906368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- M. A. Loubes
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET – Universidad de Buenos Aires, Buenos Aires, Argentina
| | - L. C. González
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET – Universidad de Buenos Aires, Buenos Aires, Argentina
| | - M. P. Tolaba
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET – Universidad de Buenos Aires, Buenos Aires, Argentina
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36
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Lin Z, Geng DH, Qin W, Huang J, Wang L, Liu L, Tong LT. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Int J Biol Macromol 2021; 181:390-397. [PMID: 33794237 DOI: 10.1016/j.ijbiomac.2021.03.160] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 01/23/2021] [Accepted: 03/25/2021] [Indexed: 12/14/2022]
Abstract
This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G'), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH). Among all the samples, the rice flour batters with damaged starch content 3% and 4% were more stable and structured, and rice flours with damaged starch content 2% and 3% showed better pasting properties. As for the sweet dumpling qualities, compact structure, weak water mobility, less water loss, slight cracking and desirable cooking and texture properties were observed in the sweet dumplings made from rice flour with damaged starch content of less than 5%. All the results demonstrated that glutinous rice flour with damaged starch content of less than 5% had good flour properties and was suitable for the production of sweet dumplings.
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Affiliation(s)
- Zexue Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dong-Hui Geng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
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Zhong Y, Li Y, Qu J, Zhang X, Seytahmetovna SA, Blennow A, Guo D. Structural features of five types of maize starch granule subgroups sorted by flow cytometry. Food Chem 2021; 356:129657. [PMID: 33836359 DOI: 10.1016/j.foodchem.2021.129657] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 02/08/2021] [Accepted: 03/16/2021] [Indexed: 01/21/2023]
Abstract
Subgroups of starch granules from five maize phenotypes including waxy-, normal-, popcorn-, sweet corn- and high-amylose maize were sorted by flow cytometry (FC) utilizing the side scatter channel (SSC) and forward scatter channel (FSC). SSC and FSC mainly reflecting internal object complexity, and object size, respectively. Subgroups with higher FSC signal always showed higher SSC signal, indicating larger granules exhibited higher internal structural complexity. Wide-angle and small-angle X-ray scattering analysis showed that the subgroups showing high SSC signal intensity also had high lamellar scattering intensity, and low crystallinity. Vibrational transitions of bonds analyzed by Fourier Transform Infrared Spectroscopy (FT-IR) showed that the subgroups of maize starches, except sweet corn starch, with high SSC signal had high intensities at 1045 and 1022 cm-1. Hence, our data demonstrate that the structural complexity detected by the SSC signal is mainly associated with lamellar and crystalline features of starch granules.
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Affiliation(s)
- Yuyue Zhong
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi 712100, China; Department of Environmental and Plant Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Yibo Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi 712100, China
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi 712100, China
| | - Xudong Zhang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi 712100, China
| | | | - Andreas Blennow
- Department of Environmental and Plant Sciences, University of Copenhagen, Copenhagen, Denmark.
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi 712100, China.
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Genotypic diversity of quality traits in Chinese foxtail millet (Setaria italica L.) and the establishment of a quality evaluation system. Food Chem 2021; 353:129421. [PMID: 33714791 DOI: 10.1016/j.foodchem.2021.129421] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 02/02/2021] [Accepted: 02/17/2021] [Indexed: 11/21/2022]
Abstract
Foxtail millet (Setaria italica L.) is an important reserve cereal crop, and its nutritional and medicinal properties have seen its demand increase in recent years. Therefore, it is important to establish an evaluation system for the comprehensive assessment of its quality. We assessed 90 accessions of foxtail millet from China for 23 quality traits. The results showed that the 23 quality traits had diverse coefficients of variation, with the greatest variation in a*, phosphorus content, and potassium contents, at 37.71, 28.81, and 20.18%, respectively. Cluster analysis defined five categories that were consistent with the geographical origins of the accessions. Seven principal components were also extracted from the 23 traits using principal component analysis. A comprehensive quality evaluation system was established, and 8 high-quality accessions were identified. The findings of the present study could facilitate the breeding of high-quality foxtail millet and enhance quality evaluation activities.
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39
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Zhu F. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing. Food Chem 2021; 349:129178. [PMID: 33607545 DOI: 10.1016/j.foodchem.2021.129178] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 11/23/2020] [Accepted: 01/19/2021] [Indexed: 01/11/2023]
Abstract
Chinese steamed breads (CSB) and noodles are staple foods for many people. The production of frozen steamed products and boiled noodles has kept increasing. This is due to the increasing demand of ready-to-eat frozen food products from the market. Frozen storage significantly increases the self-life of the products and reduces the production costs. On the other hand, the freezing and frozen storage lead to quality loss of the frozen products. This review summarizes effects of freezing and frozen storage on diverse quality attributes (e.g., structural and textural properties) of frozen northern-type steamed breads and boiled noodles. Food safety of the frozen products related to the COVID-19 pandemic is discussed. To counteract the quality loss of the frozen products, suitable processing methods, selection of basic ingredients and uses of various food additives can be done. Research gaps to improve the textural, cooking and nutritional quality of frozen CSB and noodles are suggested.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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40
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Bruce RM, Atungulu GG, Sadaka S, Smith D. Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars. Cereal Chem 2021. [DOI: 10.1002/cche.10398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Rebecca M. Bruce
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas USA
| | - Griffiths G. Atungulu
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas USA
| | - Sammy Sadaka
- Department of Biological and Agricultural Engineering University of Arkansas Little Rock Arkansas USA
| | - Deandrae Smith
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas USA
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41
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Li M, Yue Q, Liu C, Zheng X, Hong J, Li L, Bian K. Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15160] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mingfei Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Qinghua Yue
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Chong Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Xueling Zheng
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Jing Hong
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Limin Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
| | - Ke Bian
- College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
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42
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Wang Q, Li L, Zheng X, Xiong X. Effect of extrusion feeding moisture on dough, nutritional, and texture properties of noodles fortified with extruded buckwheat flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14978] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Limin Li
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Xueling Zheng
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Xiaoqing Xiong
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
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43
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Guan E, Pang J, Yang Y, Zhang T, Li M, Bian K. Effects of wheat flour particle size on physicochemical properties and quality of noodles. J Food Sci 2020; 85:4209-4214. [PMID: 33151559 DOI: 10.1111/1750-3841.15479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 08/31/2020] [Accepted: 09/08/2020] [Indexed: 11/30/2022]
Abstract
The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of the flour mill to obtain wheat flour in five different particle sizes. The results showed that milling intensity significantly reduced the particle size and increased the damaged starch content and sedimentation value, but there were no significant differences in protein or ash contents. The reduction of wheat flour particle size significantly decreased the peak viscosity, trough viscosity, final viscosity, breakdown, and setback of the blends, while there were no significant differences in pasting temperature. Stress relaxation characteristics indicated that as the particle size of wheat flour decreased, dough hardness increased. The noodles made from wheat flour with a smaller particle size had a higher water absorption rate and cooking loss rate. Textural profile analysis parameters showed that as the particle size of wheat flour decreased, the hardness, chewiness, recovery, and adhesiveness of noodles showed increasing trends, and there was no significant difference in elasticity. In summary, it is found that the quality of the noodles made by sample C (D50 : 78.47 µm) is better.
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Affiliation(s)
- Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.,Henan Food Crop Collaborative Innovation Center, Zhengzhou, 450001, China
| | - Jinyue Pang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Yuling Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Tingjing Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Ke Bian
- Henan Food Crop Collaborative Innovation Center, Zhengzhou, 450001, China
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44
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Ma S, Wang Z, Liu N, Zhou P, Bao Q, Wang X. Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14781] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Ning Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Peng Zhou
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Qingdan Bao
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
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45
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High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydr Polym 2020; 245:116557. [DOI: 10.1016/j.carbpol.2020.116557] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 01/30/2023]
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46
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A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems. Food Chem 2020; 315:126267. [DOI: 10.1016/j.foodchem.2020.126267] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/06/2020] [Accepted: 01/17/2020] [Indexed: 12/12/2022]
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47
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Li S, Zhao W, Li P, Min G, Zhang A, Zhang J, Liu Y, Liu J. Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread. Cereal Chem 2020. [DOI: 10.1002/cche.10282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Shao‐Hui Li
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Wei Zhao
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Peng‐Liang Li
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Guang Min
- Grain and Oil Food Inspection Center of Wuhan Wuhan China
| | - Ai‐Xia Zhang
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Jia‐Li Zhang
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Ying‐Ying Liu
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Jing‐Ke Liu
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
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48
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Li H, Ma J, Zhao B, Pan L, Meng J, Xu B. Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Hua Li
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Junting Ma
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Beibei Zhao
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Li Pan
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jun Meng
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Baocheng Xu
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
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49
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Paulik S, Yu WW, Flanagan B, Gilbert RG, Jekle M, Becker T. Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough. Food Chem 2019; 301:125276. [PMID: 31377627 DOI: 10.1016/j.foodchem.2019.125276] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 07/23/2019] [Accepted: 07/26/2019] [Indexed: 10/26/2022]
Abstract
Gelatinization properties of physically modified starch-gluten matrices are often exclusively traced back to starch constitution without considering the state of gluten. Thus, gelatinization of model dough, combining reference (rS)/modified starch (mS) with reference (rG)/modified gluten (mG), was investigated using nuclear magnetic resonance and differential scanning calorimetry to relate structural alterations of biopolymers to their hydration properties. No differences were found in gelatinization onsets of model dough consisting of rS and mS combined with mG (starch: gluten = 50:50 (m/m)), although gelatinization enthalpy of mS mG (1.7 ± 0.4 J/g dm) was significantly lowered in comparison to rS mG (2.2 ± 0.2 J/g dm). Relaxation time T2 was significantly reduced for mG in comparison to rG, demonstrating a tighter water binding of mG. This suggests that reduced gelatinization enthalpy of modified starch-gluten matrices is caused by a destruction of crystal parts of modified starch and by a tighter water binding of modified gluten.
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Affiliation(s)
- Sabina Paulik
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany
| | - Wen Wen Yu
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Bernadine Flanagan
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Robert G Gilbert
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Mario Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany
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50
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Hong J, Li C, An D, Liu C, Li L, Han Z, Zeng X, Zheng X, Cai M. Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jing Hong
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Chaopeng Li
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Di An
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Chong Liu
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Limin Li
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xueling Zheng
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Mengjie Cai
- School of Food Science and Engineering South China University of Technology Guangzhou China
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