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The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles. Food Chem 2023; 410:135447. [PMID: 36640654 DOI: 10.1016/j.foodchem.2023.135447] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/30/2022] [Accepted: 01/07/2023] [Indexed: 01/11/2023]
Abstract
The rheological properties and microstructure of doughs, and the texture properties of whole wheat breads and noodles were investigated. The gluten strength of doughs were discriminated due to wheat cultivar. Reduced flour particle size led to the doughs with a stronger gluten strength (i.e., smaller C2), lower degree of starch retrogradation (i.e., smaller C5), and longer relaxation time (i.e., larger n values). Firmer crumb of breads were prepared by flours with smaller particle size. With increased bran content, the gluten strength of dough weakened (i.e., increased C2), the development and relaxation time of dough and the degree of starch retrogradation decreased (i.e., decreased C1 time, n values and C5), the dough structure became more porous, and the product texture appeared to be firmer. As such, outcomes from this research will provide a practical guidance for the bakery industry to improve the consumer acceptability of whole wheat products.
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2
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Wang L, Tang H, Li Y, Guo Z, Zou L, Li Z, Qiu J. Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles. Food Chem 2023; 423:136347. [PMID: 37207513 DOI: 10.1016/j.foodchem.2023.136347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 04/14/2023] [Accepted: 05/08/2023] [Indexed: 05/21/2023]
Abstract
Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the product quality by regulating the interaction between protein and starch. In this study, the effects of buckwheat-hull IDF powder, at cell-scale (50-10 μm) and tissue-scale (500-100 μm), on the dough rheology and noodle quality were investigated. Results showed that cell-scale IDF with higher exposure of active groups increased the viscoelasticity and deformation resistance of the dough, due to the aggregation of protein-protein and protein-IDF. Compared with the control sample, the addition of tissue-scale or cell-scale IDF significantly increased the starch gelatinization rate (β, C3-C2) and decreased the starch hot-gel stability. Cell-scale IDF increased the rigid structure (β-sheet) of protein, thus improving the noodle texture. The decreased cooking quality of cell-scale IDF-fortified noodles was related to the poor stability of rigid gluten matrix and the weakened interaction between water and macromolecules (starch and protein) during cooking.
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Affiliation(s)
- Lijuan Wang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Hanqi Tang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yang Li
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Zicong Guo
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Zaigui Li
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
| | - Ju Qiu
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
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3
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Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles. Foods 2023; 12:foods12051074. [PMID: 36900591 PMCID: PMC10001254 DOI: 10.3390/foods12051074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/07/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023] Open
Abstract
To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch content of highland barley flour with five particle sizes was 47.0, 61.0, 62.3, 102.0, and 108.0 g/kg, respectively. The reconstituted flour containing highland barley powder with smaller particle sizes showed higher viscosity and water absorption. The smaller the particle size of barley flour, the lower the cooking yield, shear force and pasting enthalpy of the noodles, and the higher the hardness of the noodles. As the particle size of barley flour decreases, the structural density of the noodles increases. This study is expected to provide a constructive reference for the development of barley-wheat composite flour and the production of barley-wheat noodles.
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4
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Sun X, Wu S, Koksel F, Xie M, Fang Y. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Durmus Y, Anil M, Simsek S. Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch. Foods 2023; 12:foods12020328. [PMID: 36673420 PMCID: PMC9857418 DOI: 10.3390/foods12020328] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/02/2023] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.
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Affiliation(s)
- Yusuf Durmus
- Department of Gastronomy and Culinary Arts, School of Applied Sciences, Artvin Coruh University, Artvin 08100, Turkey
- Department of Food Engineering, Ondokuzmayis University, Samsun 55000, Turkey
| | - Munir Anil
- Department of Food Engineering, Ondokuzmayis University, Samsun 55000, Turkey
| | - Senay Simsek
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, USA
- Correspondence:
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6
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Yan J, Lv Y, Ma S. Wheat bran enrichment for flour products: Challenges and Solutions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16977] [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)
- Jingyao Yan
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yiming Lv
- 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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7
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Yang L, Wang S, Zhang H, Du C, Li S, Yang J. Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113834] [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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8
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Fan L, Li L, Xu A, Huang J, Ma S. Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality. Front Nutr 2022; 9:952525. [PMID: 35873449 PMCID: PMC9301053 DOI: 10.3389/fnut.2022.952525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Accepted: 06/09/2022] [Indexed: 12/01/2022] Open
Abstract
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G” of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A22 increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
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Affiliation(s)
- Ling Fan
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
| | - Anmin Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- *Correspondence: Jihong Huang
| | - Sen Ma
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- Sen Ma
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9
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Yang L, Wang S, Zhang W, Zhang H, Guo L, Zheng S, Du C. Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Ning X, Zheng X, Luo Z, Chen Z, Pan X, Yu K, Liu Z, Huang X, Du W, Cao X, Wang L. Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.
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Affiliation(s)
- Xin Ning
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology , Yulin 537000 , P. R. China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi , Yulin 537000 , P. R. China
- College of Chemistry and Food Science, Yulin Normal University , Yulin 537000 , P. R. China
| | - Xiaodong Zheng
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Co-operatives , Jinan 250014 , P. R. China
| | - Zhihui Luo
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology , Yulin 537000 , P. R. China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi , Yulin 537000 , P. R. China
- College of Chemistry and Food Science, Yulin Normal University , Yulin 537000 , P. R. China
| | - Zhilin Chen
- College of Chemistry and Food Science, Yulin Normal University , Yulin 537000 , P. R. China
| | - Xiaoli Pan
- School of Physical and Telecommunication Engineering, Yulin Normal University , Yulin 537000 , P. R. China
| | - Kena Yu
- College of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , P. R. China
| | - Zhaoming Liu
- College of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , P. R. China
| | - Xuerong Huang
- College of Chemistry and Food Science, Yulin Normal University , Yulin 537000 , P. R. China
| | - Wei Du
- Guangxi Hong Bang Food Co., Ltd. , Yulin 537400 , P. R. China
| | - Xiaohuang Cao
- College of Chemistry and Food Science, Yulin Normal University , Yulin 537000 , P. R. China
| | - Lei Wang
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology , Yulin 537000 , P. R. China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi , Yulin 537000 , P. R. China
- College of Chemistry and Food Science, Yulin Normal University , Yulin 537000 , P. R. China
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11
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Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles. Processes (Basel) 2022. [DOI: 10.3390/pr10051001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The particle size of wheat bran plays an important role in the quality of reconstituted whole-wheat flour and its products. The effects of wheat bran particle size on the quality of reconstituted whole-wheat flour and its cooked noodles were analyzed; the mean particle size (D50) of wheat bran ranged from 26.05 to 46.08 μm. Results show that the decreases in D50 of wheat bran induced the changes in the quality of whole-wheat flour and its noodles. Specifically, the damaged starch content, water absorption, and the solvent retention capacity of sodium carbonate and sucrose of whole-wheat flour increased at various degrees, while pasting viscosity decreased, and the gluten index and SDS-sedimentation volume increased first and then decreased. The cooking yield, cooking loss, and break rate of fresh noodles decreased first and reached a trough at D50 of 26.05 μm, and then increased. The adhesiveness of cooked noodles increased, the score of smoothness, taste, appearance, and color increased to a stable value, but the hardness, springiness, cohesiveness, resilience, firmness score, and elasticity score increased first and then decreased. These turning points of changing trends of indexes mostly occurred when the D50 of wheat bran was 26.51 μm. In conclusion, whole-wheat noodles with wheat bran of D50 of 26.51 μm addition exhibit better cooking, textural, and sensory properties than those with smaller or larger wheat bran. Excessive crushing of wheat bran not only costs highly in terms of energy, but also has a negative impact on the quality of the noodles.
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12
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Ning X, Zhou Y, Wang Z, Zheng X, Pan X, Chen Z, Liu Q, Du W, Cao X, Wang L. Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles. Food Sci Nutr 2022; 10:1657-1666. [PMID: 35592275 PMCID: PMC9094450 DOI: 10.1002/fsn3.2788] [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: 01/21/2022] [Accepted: 02/13/2022] [Indexed: 11/06/2022] Open
Abstract
Reasonable intake of high-fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high-fiber dried noodles. The presence of PFMF boosted wheat flour gelatinization and retrogradation. The competition for water between PFMF and wheat flour inhibited the formation of the gluten network, which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nevertheless, PFMF fortification could considerably increase the dietary fiber content of noodles. Especially for noodles with 9% PFMF, the total dietary fiber content was greater than 6%, and they thus could be regarded as a high-dietary-fiber food. Generally, the current work demonstrates the feasibility of fabricating PFMF-enriched dried noodles and their nutritional superiority compared to the corresponding normal product.
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Affiliation(s)
- Xin Ning
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Yahan Zhou
- School of Light Industry Beijing Technology and Business University Beijing China
| | - Zhen Wang
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Xiaodong Zheng
- Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-operatives Jinan China
| | - Xiaoli Pan
- School of Physical and Telecommunication Engineering Yulin Normal University Yulin China
| | - Zhilin Chen
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Qiuping Liu
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Wei Du
- Guangxi Hong Bang Food Co., Ltd. Yulin China
| | - Xiaohuang Cao
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Lei Wang
- College of Chemistry and Food Science Yulin Normal University Yulin China.,Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China.,Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
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13
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Jin X, Lin S, Gao J, Kim EHJ, Morgenstern MP, Wilson AJ, Agarwal D, Wadamori Y, Wang Y, Ying J, Dong Z, Zhou W, Song X, Zhao Q. Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian). Food Funct 2022; 13:3840-3852. [PMID: 35315467 DOI: 10.1039/d1fo04078b] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is an increasing awareness of the link between food breakdown during chewing and its nutrient release and absorption in the gastrointestinal tract. However, how oral processing behaviour varies among different ethnic groups, and how such difference further impacts on bolus characteristics and consequently glycemic response (GR) are not well understood. In this study, we recruited a group of Asian (Chinese) subjects in China (n = 32) and a group of Caucasian subjects in New Zealand (n = 30), both aged between 18 and 30 years, and compared their blood glucose level (BGL) over 120 min following consumption of a glucose drink and cooked white noodles. We also assessed their chewing behaviour, unstimulated saliva flow rate, and ready-to-swallow bolus characteristics to determine whether these measures explain the ethnic differences in postprandial glycaemia. Compared to New Zealand subjects, the Chinese subjects showed 35% slower saliva flow rate but around 2 times higher salivary α-amylase activity in the unstimulated state. During consumption of noodles, Chinese subjects on average took a larger mouthful size, chewed each mouthful for longer and swallowed a larger number of particles with a smaller particle size area. Total GR measured by area under the curve (IAUC) was higher among the Chinese subjects. They also experienced higher BGL at 15 min, as well as higher peak BGL. There were strong correlations observed between oral processing and GR parameters. Results of this study confirmed the significance of oral processing in determining food digestion, and will provide new insights on the role of ethnicity in influencing people's physiological response to food.
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Affiliation(s)
- Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Suyun Lin
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Esther H-J Kim
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand. .,Riddet Institute, Palmerston North, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand. .,Riddet Institute, Palmerston North, New Zealand
| | - Arran J Wilson
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Deepa Agarwal
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Yukiko Wadamori
- The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand.
| | - Yong Wang
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Jian Ying
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Zhizhong Dong
- COFCO Nutrition & Health Research Institute, Beijing 102209, China.
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Xiaoming Song
- Peking University Health Science Centre, Beijing 100191, China
| | - Qian Zhao
- Peking University Health Science Centre, Beijing 100191, China
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14
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Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran. Processes (Basel) 2022. [DOI: 10.3390/pr10030584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equipped with 1, 0.5, and 0.2 mm sieves. The damaged starch and swelling capacity of the bran were analyzed. Quality of the flour-bran blends at different blending ratios was analyzed by solvent retention capacity (SRC). Noodles made from the blends and their corresponding antioxidant activities were examined. The damaged starch and swelling capacity of bran were higher for smaller particles than for larger particles. Water and sodium carbonate SRC values of blends increased as the bran particle size decreased. The smaller the bran particles incorporated in the cooked noodles, the greater firmness and springiness measured. The antioxidant activity of noodles made with blends reflected better embedding of the small particles of bran than the large particles into noodle sheets. Small bran particles significantly enhanced noodles’ quality and antioxidant activity at higher blending ratios than large bran particles. Particle size reduction of bran enhanced the noodle-making performance of flour blended with purple-colored wheat bran; this could increase the utilization of bran to produce noodles with health benefits.
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15
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Duan Y, Zhou S, Liu R, Wen Y, Xing Y, Yu X. Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yiting Duan
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
| | - Sheng Zhou
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
| | - Rui Liu
- Cereal Industrial Technology Academy Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Center Xingtai Hebei 054100 China
| | - Yuxiu Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
| | - Yanan Xing
- Cereal Industrial Technology Academy Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Center Xingtai Hebei 054100 China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
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16
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Xiong X, Liu C, Zheng X. Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation. Foods 2021; 10:2408. [PMID: 34681457 PMCID: PMC8535864 DOI: 10.3390/foods10102408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/03/2021] [Accepted: 10/05/2021] [Indexed: 11/19/2022] Open
Abstract
Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of dried noodles were also investigated in this study. Conspicuous porous structures and greater thickness of dried noodles were found when the fermentation time was ≤ 3 h and the yeast addition was ≥ 0.5 g/100 g of flour, which contributed to the increase in the breaking strength, cooking time and water absorption. However, when the fermentation time increased to 6 h, finer microporous structures, little change related to thickness and richer flavor levels were detected. Additionally, the total titratable acidity of dried fermented noodles was increased to 3.38-4.43 mL compared with the unfermented noodles (2.15 mL). Weaker gluten network structures caused by long-time fermentation and acidic environment led to lower hardness, chewiness, tensile force and tensile distance of cooked fermented noodles.
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Affiliation(s)
| | - Chong Liu
- College of Grain and Food, Henan University of Technology, Zhengzhou 450001, China; (X.X.); (X.Z.)
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17
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Zhang Y, Dong J, Deng C, Qian Y, Zhou Y, Wang NF, Zhang Q. Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yingying Zhang
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Junlin Dong
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Changyue Deng
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Yuzhe Qian
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Yibin Zhou
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Nai fu Wang
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Qiang Zhang
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
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18
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Wardhana YR, Banawi LS. Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties. J Nutr Sci Vitaminol (Tokyo) 2021; 66:S190-S195. [PMID: 33612593 DOI: 10.3177/jnsv.66.s190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Food fortification is a commonly-used method to increase nutritional value of food products in order to reduce the risks of Non-Communicable Diseases (NCDs). Noodles are a versatile and popular staple food, especially in Asia, that can be nutritionally enriched using various types of ingredients and one of them is wheat bran that is rich in dietary fiber. This study aimed to determine effect of fortification of fresh yellow alkaline noodles with wheat bran on its physical and sensorial properties. Addition of wheat bran was varied in concentration (0-20%) and physical properties of fortified yellow alkaline noodles were assessed. Additionally, 9-point hedonic scale and 'Just About Right' scale were employed to assess sensory properties of the fortified noodles, using 40 non-trained panelists. Noodles fortified with the highest amount of wheat bran exhibited the highest cooking loss (4.61%) compared to the non-fortified one (2.78%), indicating weak structural integrity, presumably due to the impaired gluten network. On contrary, noodles fortified with various amount of wheat bran did not demonstrate significant alteration of textural properties in terms of springiness, cohesiveness, and resilience. Sensorially, noodles fortified with 10% of wheat bran had the highest preference among the panelist based on general appearance, overall acceptability, color suitability, hardness suitability, and smoothness. Proximate analysis showed noodles supplemented with 10% of wheat bran met regulatory criteria for claim as a high-fiber food, with its dietary fiber content of 5.40 g/100 g of noodles. Conclusively, fortification of yellow alkaline noodles with wheat bran could improve its product properties.
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Affiliation(s)
- Yohanes Raditya Wardhana
- Department of Food Science and Nutrition, Indonesia International Institute for Life Sciences (i3L)
| | - Lukas Sanjaya Banawi
- Department of Food Science and Nutrition, Indonesia International Institute for Life Sciences (i3L)
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19
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Wang Y, Zhang Q, Guo Y, Xu F. Effect of flour particle size on the qualities of semi‐dried noodles and fine dried noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15632] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuan‐Hui Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Qiong‐Qiong Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Yu‐Ying Guo
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Fei Xu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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20
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Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread. Processes (Basel) 2021. [DOI: 10.3390/pr9071131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.
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21
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Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products. Molecules 2021; 26:molecules26133918. [PMID: 34206885 PMCID: PMC8271396 DOI: 10.3390/molecules26133918] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 01/12/2023] Open
Abstract
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.
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22
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Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11125403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Heat moisture treatment (HMT) can be a useful method of wheat flour functionality modification, improving the nutritional value of pasta along with grape peels (GPF) addition. The aim of this study was to investigate the combined effects of HMT temperature, time, and moisture and GPF level on dough and pasta properties. Dough rheology and texture, pasta color, texture, total polyphenols (TPC), dietary fiber (DF), and resistant starch (RS) contents were evaluated. Furthermore, an optimization was performed based on Response Surface Methodology (RSM) and desirability function. The results showed that HMT regime and GPF determined proportional dough viscoelastic moduli and firmness increase. On the other hand, cooked pasta firmness and gumminess decreased with HMT conditions and GPF level rise. Higher pasta RS and DF content was promoted by HMT and GPF components. The reduction effect of HMT on TPC was countered by the incorporation of GPF, a rich source of polyphenols. The optimization revealed that the recommended wheat flour treatment regime would be 87.56 °C, 3 h, and 26.01% moisture, while the quantity of GPF that could be added was 4.81%. For these values, the maximum functional and nutritional values would be achieved with minimum negative impact on pasta quality.
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23
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Hussain M, Saeed F, Niaz B, Afzaal M, Ikram A, Hussain S, Mohamed AA, Alamri MS, Anjum FM. Biochemical and nutritional profile of maize bran-enriched flour in relation to its end-use quality. Food Sci Nutr 2021; 9:3336-3345. [PMID: 34136198 PMCID: PMC8194740 DOI: 10.1002/fsn3.2323] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 03/17/2021] [Accepted: 04/19/2021] [Indexed: 11/30/2022] Open
Abstract
The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)-enriched flour in relation to its end-use product quality. Furthermore, rheological properties of MB-enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB-enriched flour and was characterized for nutritional and textural properties. Results showed that MB-enriched flour having high water absorption and water retaining potential up to 4%-7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water-binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%-7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4-day storage. Conclusively, MB-enriched flour improved nutritional, textural, and sensorial properties of final product.
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Affiliation(s)
- Muzzamal Hussain
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Bushra Niaz
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Shahzad Hussain
- Department of Food Science &Nutrition King Saud University RiyadhRiyadhSaudi Arabia
| | | | - Mohamed S. Alamri
- Department of Food Science &Nutrition King Saud University RiyadhRiyadhSaudi Arabia
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24
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Cheng W, Sun Y, Fan M, Li Y, Wang L, Qian H. Wheat bran, as the resource of dietary fiber: a review. Crit Rev Food Sci Nutr 2021; 62:7269-7281. [PMID: 33938774 DOI: 10.1080/10408398.2021.1913399] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and had already been used in many products such as whole grain baking or high dietary fiber addition. It has been confirmed that a sufficient intake of dietary fiber in wheat bran with appropriate physiological functions is beneficial to human health. Wheat bran had been considered as the addition with a large potential for improving the nutritional condition of the human body based on the dietary fiber supplement. The present review summarized the available information on wheat bran related to its dietary fiber functions, which may be helpful for further development of wheat bran as dietary fiber resource.
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Affiliation(s)
- Wen Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yujie Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - 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, Wuxi, China
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25
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Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02621-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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David Wesley S, Helena Maria André B, Clerici MTPS. Gluten-free rice & bean biscuit: characterization of a new food product. Heliyon 2021; 7:e05956. [PMID: 33521353 PMCID: PMC7820923 DOI: 10.1016/j.heliyon.2021.e05956] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 07/08/2019] [Accepted: 01/08/2021] [Indexed: 10/25/2022] Open
Abstract
As the market does not offer a portable and long-lasting product combining rice and beans in a single preparation, this study intends to characterize a new and alternative gluten-free biscuit, based on the most classic Brazilian staple food: rice and beans. For that, six formulations were designed to test using those ingredients as raw flours and cooked grains. One of them, formulated with wheat flour served as control. After baking, biscuits were submitted to instrumental, physicochemical, and consumer's sensory tests. Tests showed that when cooked beans substituted dried beans flour, the notes of acceptance increased and nutritional profile improved significantly (p < 0.05), which demonstrated to be an innovative use to bakery ingredients. One of the formulations even superseded the acceptance of the control formulation. At least two of the rice and beans formulations presented physicochemical profiles close to the control, with good protein (±10 g/100g) and mineral (±5 g/100g) contents, also being a food source of fibers (±8.2 g/100g), meaning they can bring potential benefits to people on gluten-restricted diets and celiac consumers, as well as to Brazilians who could consume rice and beans, now in a new versatile way.
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Affiliation(s)
- Silva David Wesley
- Food and Nutrition Department, Food Engineering Faculty, State University of Campinas, Brazil
| | | | - Maria Teresa Pedrosa Silva Clerici
- Food Technology Department, Food Engineering Faculty, State University of Campinas, Depan, FEA, UNICAMP, State University of Campinas, Brazil
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27
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Liu Y, Guan L, Meng N, Wang L, Liu M, Tan B. Evaluation of quality deterioration of dried whole-wheat noodles with extrusion-stabilized bran and germ during storage. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103143] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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28
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Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs. Processes (Basel) 2020. [DOI: 10.3390/pr9010017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs.
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29
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Wang Y, Zhang Q, Jiang S, Xu F. Effect of wheat flour particle size on the quality of fresh white salted noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14972] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yuan‐Hui Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Qiong‐Qiong Zhang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Shuai‐Hua Jiang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Fei Xu
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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30
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Liu C, Zhang Y, Li H, Li L, Zheng X. Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3893-3902. [PMID: 32904003 PMCID: PMC7447729 DOI: 10.1007/s13197-020-04421-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2019] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min treatment time and optimized condition of bran properties were 15% moisture content, 15 mesh particle size. Under the optimized condition microbial contents in the wheat bran can be reduced more than 90% after ozone treatment. There was no significant increase in microbial contents of treated wheat bran during storage, whereas the types of volatile substances were gradually decreased. After the ozone treated wheat bran was added back to wheat flour and used for fresh noodles preparation, there were relatively few changes in the quality of the fresh noodles but the shelf life was prolonged as compared to the untreated bran.
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Affiliation(s)
- Chong Liu
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Yanyan Zhang
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Huan Li
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
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31
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Alzuwaid NT, Fellows CM, Laddomada B, Sissons M. Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103033] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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Zhao B, Wang L, Shang J, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Zhou S. Application of pearling in modified roller milling of hull‐less barley and effect on noodles quality. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14838] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Jiaying Shang
- College of Grain and Food Henan University of Technology Henan China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - LiTao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xianrong Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Shanshan Wang
- Institute of Food Science and Technology Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa China
| | - Yuhong Zhang
- Institute of Food Science and Technology Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa China
| | - Sumei Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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33
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Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes. SUSTAINABILITY 2020. [DOI: 10.3390/su12135401] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.
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34
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Wang Y, Zhang Y, Xu F, Li Z. Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14717] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yuan‐Hui Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Ya‐Ru Zhang
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Fei Xu
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Ze‐Kai Li
- National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China
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35
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Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders. Foods 2020; 9:foods9030298. [PMID: 32151003 PMCID: PMC7143046 DOI: 10.3390/foods9030298] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 11/16/2022] Open
Abstract
Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.
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36
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Lee D, Kim MJ, Kwak HS, Kim SS. Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill. Foods 2020; 9:E48. [PMID: 31947921 PMCID: PMC7023041 DOI: 10.3390/foods9010048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/17/2019] [Accepted: 12/17/2019] [Indexed: 11/29/2022] Open
Abstract
The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of hammer mill bran (HMB) (119.71 µm) was larger than that of jet mill bran (JMB) (25.78 µm). Wheat flours substituted with HMB contained more total dietary fiber than those with JMB. A significant increase of water absorption and dough development time in Mixolab® analysis was observed depending on the level of HMB or JMB substitution. The breads made with HMB or JMB (5% or 10%) showed a higher specific volume and lower crumb hardness than the control bread. However, breads made with ≥15% HMB or JMB had a decreased specific volume and increased crumb hardness. Overall, breads made with wheat flour substituted with 5%-10% HMB or JMB were of a higher bread quality and had more antioxidant properties.
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Affiliation(s)
- Dabeen Lee
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Korea; (D.L.); (H.S.K.)
| | - Mi Jeong Kim
- Department of Food and Nutrition, Changwon National University, Changwon-si 51140, Korea;
| | - Han Sub Kwak
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Korea; (D.L.); (H.S.K.)
| | - Sang Sook Kim
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Korea; (D.L.); (H.S.K.)
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37
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Hou D, Duan W, Xue Y, Yousaf L, Hu J, Shen Q. Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00274-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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38
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Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Zhang Y, Gao F, He Z. Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour. Cereal Chem 2018. [DOI: 10.1002/cche.10113] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yan Zhang
- Institute of Crop Sciences; National Wheat Improvement Center; Chinese Academy of Agricultural Sciences (CAAS); Beijing China
| | - Fengmei Gao
- Institute of Crop Sciences; National Wheat Improvement Center; Chinese Academy of Agricultural Sciences (CAAS); Beijing China
- Crop Breeding Institute; Heilongjiang Academy of Agricultural Sciences; Harbin China
| | - Zhonghu He
- Institute of Crop Sciences; National Wheat Improvement Center; Chinese Academy of Agricultural Sciences (CAAS); Beijing China
- International Maize and Wheat Improvement Center (CIMMYT) China Office; Beijing China
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40
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Preparation and modification of high dietary fiber flour: A review. Food Res Int 2018; 113:24-35. [DOI: 10.1016/j.foodres.2018.06.068] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/18/2022]
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41
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Niu M, Hou GG. Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits. Cereal Chem 2018. [DOI: 10.1002/cche.10095] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Meng Niu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education); College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province China
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42
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Han W, Ma S, Li L, Zheng X, Wang X. Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13861] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Wen Han
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Li Li
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Xueling Zheng
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
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43
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Xu X, Xu Y, Wang N, Zhou Y. Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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44
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Vignola MB, Bustos MC, Pérez GT. Comparison of quality attributes of refined and whole wheat extruded pasta. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.062] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0279] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Abstract:
Chinese alkaline noodle (CAN) is one of popular staple foods in Asia. Whole wheat flour (WWF) is healthier than refined wheat flour (WF). This study investigated the effect of substitution level of WWF on physicochemical and sensory properties of CAN. Results showed that increasing WWF amount significantly reduced tensile strength (TS) and extensibility (E) of cooked CAN, but increased TS/E ratio from 6.05 to 13.22 mN/mm. High WWF substitution (>60 %) significantly increased cooking loss and decreased the elasticity of CAN. CAN prepared with WWF had darker, redder and yellower color than control. However, free and bound phenolics and DPPH radical scavenging capacity of CAN obviously increased with the amount of WWF. CAN with 0–40 % WWF had similar sensory scores in color, flavor, texture and overall preferences. The study suggests that healthy whole grain CAN with higher phytochemicals and acceptable eating quality can be produced by using 20–40 % WWF.
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46
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Khalid KH, Ohm JB, Simsek S. Whole wheat bread: Effect of bran fractions on dough and end-product quality. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding. Int J Biol Macromol 2017; 104:837-845. [DOI: 10.1016/j.ijbiomac.2017.06.125] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 06/17/2017] [Accepted: 06/30/2017] [Indexed: 11/21/2022]
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48
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Jung H, Cho SJ, Pan CH, Yoon WB. Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1366950] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hwabin Jung
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea
| | - Seong-jun Cho
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea
| | - Cheol-ho Pan
- Functional Food Center, Korean Institute of Science and Technology, Gangneung, Republic of Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea
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49
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Deng L, Elias EM, Manthey FA. Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities. Cereal Chem 2017. [DOI: 10.1094/cchem-03-17-0062-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lingzhu Deng
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A
| | - Elias M. Elias
- Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A
| | - Frank A. Manthey
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A
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50
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Wang N, Hou GG, Dubat A. Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.025] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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