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Han F, Song J, Qi M, Li Y, Xu M, Zhang X, Yan C, Chen S, Li H. Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics. J Food Sci 2024. [PMID: 39169542 DOI: 10.1111/1750-3841.17316] [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: 04/09/2024] [Revised: 07/13/2024] [Accepted: 07/31/2024] [Indexed: 08/23/2024]
Abstract
This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%-50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%-89.79%, 14.96%-116.31%, and 3.45%-34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92 µg/g to a range of 140.12-997.12 µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58-65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread. PRACTICAL APPLICATION: This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans.
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Affiliation(s)
- Feng Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Yueming Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Mei Xu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Xin Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Chuangshuo Yan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
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Zhao Q, She Z, Hou D, Wang J, Lan T, Lv X, Zhang Y, Sun X, Ma T. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread. Int J Biol Macromol 2024; 258:128920. [PMID: 38141697 DOI: 10.1016/j.ijbiomac.2023.128920] [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: 10/06/2023] [Revised: 11/27/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
Chinese steamed bread (CSB), a conventional high-GI staple food, with a short shelf life and a single flavor. In this work, 10-20 % kiwi starch (KS) was used to substitute wheat flour for the production of CSB and the effects of different substitution ratios on the quality and shelf life of mixed flour, dough, and CSB were explored. The results showed that the substitution of KS could improve the water binding capacity of mixed flour and lead to easier pasting in the system, lower the cooking power consumption, increase and improve the viscoelasticity and gas holding capacity of the dough, and make the microstructure more compact and uniform. As the substitution ratio increased, the reduction in protein content within the system further affected the formation of the gluten network, leading to a significant decrease in the CSB's specific volume and cohesiveness, whereas the chewiness and hardness were significantly improved. Meanwhile, KS substitution significantly reduced the starch hydrolysis rate and estimated glycemic index of CSB. 10 % KS substitution enriched the aroma and color of CSB, improved its internal organizational structure, and became more popular among consumers. A substitution ratio of 15-20 % was beneficial for extending the shelf life of CSB.
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Affiliation(s)
- Qinyu Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhenyun She
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Danting Hou
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jiaqi Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Tian Lan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanke Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Li M, Li L, Sun B, Ma S. Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review. Int J Biol Macromol 2024; 255:128199. [PMID: 37979754 DOI: 10.1016/j.ijbiomac.2023.128199] [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: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution effect, mechanical shear effect, competitive water absorption, and steric hindrance of WBDF, as well as the non-covalent binding between WBDF and gluten protein, are considered the key mechanisms underlying the WBDF-gluten protein interaction. However, current studies on the interaction are mostly limited to the impact of the interaction on gluten protein and are rarely focused on the quality of products. Therefore, the effects of the interaction on the structural characteristics and aggregation behavior of gluten protein and multiple involved mechanisms are discussed in this review. On this basis, these changes are systematically related to the gluten network structure, dough properties, and product quality. Mitigation measures corresponding to negative impacts also need to be elaborated to guide and standardize the production and development of dough products containing WBDF.
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Affiliation(s)
- Mengyuan Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China.
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Liu M, Fan M, Qian H, Li Y, Wang L. Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough. Int J Biol Macromol 2023; 253:127384. [PMID: 37838124 DOI: 10.1016/j.ijbiomac.2023.127384] [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: 09/11/2023] [Revised: 10/08/2023] [Accepted: 10/09/2023] [Indexed: 10/16/2023]
Abstract
Three enzymes promoted the development of the gluten network in triticale whole-wheat noodles (TWWN). To further understand the mechanism of gluten enhancement, the effects of three enzymes on the structure of gluten and its fractions (gliadin and glutenin) were evaluated. The results showed that glucose oxidase (GOD), xylanase (XYL), and laccase (LAC) decreased the content of sodium dodecyl sulfate (SDS) extractable proteins. The content of glutenin subunits was reduced by 17.25 %, 30.60 %, and 20.09 % with the addition of GOD, XYL, and LAC, respectively. Furthermore, GOD and LAC increased the content of glutenin macropolymer (GMP) by 2.64 % and 7.71 %, respectively, suggesting the promotion of glutenin aggregation. The addition of three enzymes decreased the weight loss and increased the degradation temperature of the gluten and its fractions. GOD and XYL decreased the fluorescence intensity of gluten and its fractions, except for XYL which increased the fluorescence intensity of glutenin by 10.50 %. Intermolecular interactions and surface hydrophobicity were enhanced by XYL in gluten and its fractions. GOD and LAC decreased the free sulfhydryl content and increased the β-sheet content, suggesting that the covalent interaction between gluten fractions was enhanced. Therefore, this research can enrich the theoretical study of enzymatic cross-linking.
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Affiliation(s)
- Minnan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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Lu P, Guo J, Fan J, Wang P, Yan X. Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food Chem 2023; 411:135516. [PMID: 36696719 DOI: 10.1016/j.foodchem.2023.135516] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/02/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
The effects of dual sequential modification using konjac glucomannan and ultrasound treatments at power densities of 15-37.5 W/L on the hydration, rheology and structural characteristics of frozen dough were investigated in this study. The results revealed that the konjac glucomannan and ultrasound treatments improved the textural properties of frozen dough, but had a negative impact on its viscoelasticity. Furthermore, konjac glucomannan and ultrasound treatments increased the content of free sulfhydryl group and disulfide bond, as well as improved the freeze tolerance of dough. The results exhibited that the enthalpy of frozen dough decreased by 20.42 % compared with the frozen blank control dough under ultrasonic power density of 22.5 W/L. The network structure of frozen dough treated by konjac glucomannan and ultrasound was more ordered and integral than that of frozen blank control dough. These results provide valuable knowledge on the application of konjac glucomannan and ultrasound to frozen wheat-based foods.
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Affiliation(s)
- Peng Lu
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China.
| | - Jiawei Fan
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Ping Wang
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Xiang Yan
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
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Li W, Sun X, Du Y, Su A, Fang Y, Hu Q, Pei F. Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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Zheng Q, Wang Z, Xiong F, Song Y, Zhang G. Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles. Food Chem X 2023; 17:100596. [PMID: 36845504 PMCID: PMC9945427 DOI: 10.1016/j.fochx.2023.100596] [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: 10/27/2022] [Revised: 01/28/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023] Open
Abstract
Highland barley is increasingly recognized as its nutritional benefits but its structure restricts the development and utilization in the food industry. The quality of highland barley products may be impacted by pearling, an essential step before the hull bran is consumed or further processed. The nutrition, function and edible qualities of three highland barley flour (HBF) with different pearling rates were assessed in this study. The content of resistant starch was the highest when the pearling rate of QB27 and BHB was 4%, while 8% of QB13. Un-pearled HBF showed higher DPPH, ABTS and superoxide radicals inhibition rates. The break rates of QB13, QB27 and BHB obviously decreased from 51.7%, 53.3% and 38.3% to 35.0%, 15.0% and 6.7% respectively at 12% pearling rate. PLS-DA model further attributed the improvement of pearling on noodles quality to the alteration of resilience, hardness, tension distance, breaking rate and water absorption of noodles.
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Li J, Deng Y, Xu W, Zhao R, Chen T, Wang M, Xu E, Zhou J, Wang W, Liu D. Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Guo D, Yin X, Cheng H, Chen J, Ye X. Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes. Foods 2022; 11:foods11152253. [PMID: 35954030 PMCID: PMC9368352 DOI: 10.3390/foods11152253] [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: 07/03/2022] [Revised: 07/23/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch digestion in vitro and starch staling) of CSB, were investigated in this study. The addition of Glycyrrhiza polysaccharide (GP) increased the specific volume of CSB in a dose-dependent manner, and the specific volume of CSB-2 was 2.55 mL/g. GP also contributed to the increase in hardness (from 1240.17 to 2539.34 g) and chewiness (893.85 to 1959.27 g) of fresh CSB. In addition, GP could maintain the integrity of the protein network within the CSB. The scores for sensory evaluation indicators of CSB-1 were relatively balanced. More importantly, the addition of GP altered starch digestive properties, and the content of the resistant starch (RS) was increased from 8.62 (CSB-0) to 43.46% (CSB-2). GP led to a significant reduction of the expected glycemic index (eGI) of CSB, and the eGI of CSB was decreased from 97.50 (CSB-0) to 73.8 (CSB-2), which was classified as a medium-GI (MGI) food. In addition, X-ray diffraction (XRD) and differential scanning calorimeter (DSC) revealed the addition of GP delayed the staling of CSB during storage. In general, adding the proper amount of GP could improve the quality of CSB and show the potential as a functional component of CSB to reduce the postprandial blood glucose level resulted by the CSB.
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Affiliation(s)
- Dongqi Guo
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Food Science and Engineering, Tarim University, Alar 843300, China
- Correspondence: (D.G.); (X.Y.)
| | - Xiuxiu Yin
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
| | - Huan Cheng
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
| | - Jianle Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
- Correspondence: (D.G.); (X.Y.)
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