Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs

This work investigated structure-properties changes of reconstituted wheat A/B starch doughs under different ratios during dynamic thermal processing. Results indicated that a change in spatial conformation and aggregation structure of the starch-gluten system was induced with heating (30 °C-86 °C). Moderately increased B starch ratio can effectively fill the gluten network and improve starch-protein interactions, which promotes the free sulfhydryl group oxidation and results in the formation of more glutenin macropolymer; this contributes to a higher degree of cross-linking and stability to the gluten network matrix. This improvement is enhanced as the heating temperature is increased. Notably, the B starch ratio requires to be controlled within a suitable range (≤ 75%) to avoid aggregation and accumulation on the gluten matrix triggered by its excess. This work may provide insights and optimization for clarifying the on-demand regulation strategy of A/B starch in dough processing.

Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability

Aiming to investigate the changes and effects of different particle sizes of wheat A/B starch during dough fermentation, the present study reconstituted A/B starch fractions in ratios of 100:0, 75:25, 50:50, 25:75, and 0:100, further blended with gluten and subjected to slight (20 min), medium (30 min), and high (60 min) fermentation processes by yeasts. Results showed that fermentation gas production promoted gluten network extension, inducing starch granule exposure and dough surface roughness. Also, fermentation fractured protein intermolecular disulfide bonds and decreased α-helix and β-folded structure content, contributing to GMP, LPP, and SPP content decreases. Moreover, moderately increasing the B-starch ratio in the dough can improve gluten network stability, continuity, and air-holding capacity. The 25A-75B steam bread exhibited optimal processing suitability (better morphology, texture, and quality) due to its higher GMP and polymer protein content with lower free sulfhydryl and monomeric protein content. Further, conformational relationships indicated the key indicators influencing dough products' properties were free sulfhydryl content, GMP content, protein molecular weight distribution, and secondary structure. The obtained findings contributed to understanding the effect of wheat starch granule size distribution on dough processing behavior, and future targeted breeding for wheat cultivars with high B-starch content for improved fermentation pasta product qualities.

Influence of key component interactions in flour on the quality of fried flour products

In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the classical texture of dough, and has a profound impact on the processing properties of dough and the quality of flour products. In this article, the composition of the key components of flour (starch, protein and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of the three components in the dynamic processing of dough from mixing to rising to frying was emphatically discussed, and the effects of the components on the network structure of dough and then on the quality of fried flour products were introduced. The analysis of the relationship between dough component interaction, network structure and quality of fried flour products is helpful to reveal the common mechanism of quality change of fried flour products, and provide a reference for exploring the interaction of ingredients in starch food processing.

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps

Starch is a key element in fried potato crisps, however, the effect of starch granule size on oil absorption of the product have yet to be fully investigated. The study explored the impact of starch granule size on both the dough characteristics and oil absorption in potato crisps. The dough composed of small-sized potato granules showed more compact and uniform network system. Additionally, X-ray Microscope analysis showed that potato crisps prepared with small-sized potato granules had limited matrix expansion and fewer pores, cracks, and voids. The small-sized potato and small-sized wheat starches granule addition crisps displayed a significantly greater average cell thickness (52.05 and 53.44 μm) than other samples, while exhibiting notably lower average porosity (61.37 % and 60.28 %) compared to other samples. Results revealed that potato crisps with medium and small potato granules had 12.91 % and 21.92 % lower oil content than those containing large potato starch. Potato crisps with B-type wheat starch showed 16.36 % less oil absorption than those with A-type wheat starch. Small-sized starches significantly influence the dough structure and contribute to the reduction of oil absorption in fried products. The generated insights may provide monitoring indexes for cultivating potato varieties with low oil absorption.

Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles

In this study, the effect of different starches from corn, potato and pea containing varying amylose/amylopectin ratios on the textural and rehydration properties of extruded peanut protein gel particles were investigated. Results showed that textural and rehydration properties of peanut protein extruded with corn starch, potato starch and amylopectin are slightly inferior to those of peanut protein with pea starch extrudates. The addition of pea starch led to an increase in the pore structure of the peanut protein extrudates and improved their water absorption index, simultaneously reducing the hardness and density. Pea starch, as a natural water-absorbing expansion material, helped peanut protein to form cross-linked gel polymers that bind more water molecules, in addition to further polymerization with peanut protein, which made the protein secondary structure became disordered. These changes directly affected the textural properties of the extrudates. In addition, the blended system of starches and peanut protein tended to form more elastic solids, which affected the expansion of the extrudates. These findings indicate that starch can effectively improve the poor expansion of proteins, making it suitable for use in the production of plant protein-based foods.

Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations

To reveal the influence of wheat starch particle size distribution on frozen dough quality, this study reconstituted A/B starch according to 100:0, 75:25, 50:50, 25:75 and 0:100 and prepared reconstituted dough by compounding with gluten proteins. Further, the freeze-thaw cycle of 1, 3, and 9 times for reconstituted dough was performed to investigate its ratio-regulatory role of A- and B-starch. The results showed that the freeze-thaw cycle induced gluten network breakage and starch granule exposure in doughs mainly by disrupting disulfide and hydrogen bonds between gluten protein molecules and upsetting their secondary structures, leading to a reduction in GMP and polymer protein content and an increase in freezing water content. Moreover, a moderate increase (25-50 %) in the B-starch proportion can minimize gluten protein deterioration by freeze-thaw cycles. However, excessive B-starch amounts (75-100 %) can also adversely affect gluten structure. The prepared dumpling wrappers under the 50A-50B ratio showed optimal steaming loss rate, hardness, and chewiness during the freeze-thaw cycle. Correlation analysis indicated that the B-starch ratio and its filling pattern improved dough freeze-thaw deterioration primarily by affecting dough-free sulfhydryl content, protein molecular weight distribution, secondary structure, and ΔH. The results may provide insights and guidelines for product development and storage for frozen pasta.

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough's tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality.

Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour

The effect of pulsed electric field (PEF) treatment depends mainly on the electric field strength and treatment time. In this study, wheat flour-water suspensions were treated with PEF at an electric field strength of 3 kV/cm for 0 to 1400 pulses to obtain a specific energy input of 0 to 656 kJ/kg. The effect of PEF on the removal or unfolding of proteins from the starch surface, digestibility, starch granule structure, and physicochemical properties of wheat flour was studied. The removal of proteins from the surface and the damage to the internal structure of wheat starch granules after PEF treatment was detected by confocal laser scanning microscopy (CLSM) and FTIR. The damage of the PEF-treated wheat starch granules was observed by scanning electron microscopy (SEM). From CLSM results, penetration of dextran (Mw 10,000 Da) into starch granules of wheat flour was dependent on the energy input of PEF. The high the energy input showed the intense penetration of the biopolymer. The benefits of the accessibility of biopolymer in starch granules are to increase enzyme digestion, especially rapidly digestible starch (RDS). The RDS of wheat flour treated with PEF at 656 kJ/kg was 41.72%, whereas the RDS of wheat flour control was 27.59%.

Application progress of ultrasonication in flour product processing: A review

Flour products played a vital role in the global diet structure. With the increasing demand for dietary health and food standardization, the staple food of flour products made from coarse grains due to its unique flavor and rich nutrition has become a trend and is favored by consumers. However, the lack of gluten protein in the raw materials prevented the formation of a stable gluten network structure, leading to the deterioration of the quality of flour products. Ultrasonic treatment, as an innovative food processing technology, generated energy during the action of ultrasonic waves that had a positive impact on the texture, organizational structure, or flavor characteristics of food. That was of great significance for improving food production efficiency, improving food processing quality, and extending food shelf life. This article applied ultrasonic technology to the processing of flour products from the perspective of promoting fermentation and improving production efficiency of flour products. The cavitation effect of ultrasound promoted the formation of gluten network structure, improved the rheology properties of dough and the quality of flour products by promoting protein cross-linking, improving the foaming and emulsifying stability of gluten protein, and promoting the growth and reproduction of yeast. All reviewed studies indicate that ultrasound would be a promising technology for producing high-quality surface products under appropriate conditions.