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Jiang Q, Wei X, Liu Q, Zhang T, Chen Q, Yu X, Jiang H. Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing. Food Chem 2024; 433:137318. [PMID: 37678121 DOI: 10.1016/j.foodchem.2023.137318] [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: 05/11/2023] [Revised: 08/19/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
The rheological properties of dough closely correlate to a dough's ability to be three-dimensionally (3D) printed, but only weakly characterize its fermentation and baking process. This study aimed to use rheo-fermentation properties to predict rheological properties of dough, thereby obtaining indirect information on both 3D printing properties and post-processing characteristics. The 3D printing behavior and baking quality of the dough were measured. A gluten content of 13% was found to be the most suitable for 3D printing and exhibited desirable performance during fermentation and baking. Pearson correlation analysis revealed a strong correlation between rheological properties and rheo-fermentation properties. Using partial least squares regression-based models, the coefficients of determination of the prediction for rheological parameters (G', G″, η*) were 0.920, 0.854 and 0.863, respectively, with corresponding residual prediction deviation values of 3.063, 3.774, and 4.773. These findings suggest that 3D printing of bread dough products can be easily and successfully accomplished.
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Affiliation(s)
- Qian Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Xing Wei
- Shaanxi Rural Science and Technology Development Center, Xi'an 710000, China
| | - Qianchen Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Teng Zhang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Qin Chen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hao Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
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2
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Büyük Z, Dulger Altiner D. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1322-1334. [PMID: 37770412 DOI: 10.1002/jsfa.13013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 09/14/2023] [Accepted: 09/29/2023] [Indexed: 09/30/2023]
Abstract
BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. RESULTS The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. CONCLUSION As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Zülal Büyük
- Master's Program of Gastronomy and Culinary Arts, Institute of Social Sciences, University of Kocaeli, İzmit, Turkey
| | - Dilek Dulger Altiner
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Kocaeli, Kartepe, Turkey
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Ray A, Srivastava AK, Sakhare SD. Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological properties. J Food Sci 2023; 88:4907-4917. [PMID: 37889098 DOI: 10.1111/1750-3841.16813] [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: 05/12/2023] [Revised: 09/17/2023] [Accepted: 10/09/2023] [Indexed: 10/28/2023]
Abstract
Germ is the most significant component of quinoa having good nutritional value. Quinoa germ (QG), with balanced amino acid profile and unsaturated fatty acid, is a unique ingredient for human nutrition. In present study, pasta supplemented with QG was characterized for physical, nutritional, morphological, and textural properties. Dough rheology showed increased farinograph water absorption and decreased dough stability with the addition of QG. Addition of QG up to 30% significantly improved the pasta protein content from 13.55% to 20.55%. The substitution of QG to pasta showed decrease in whiteness index and increase in optimum cooking time, swelling index, cooked weight, and cooking loss. It is reported that 20% QG supplement pasta was found to be acceptable; beyond, this level the pasta quality was inferior. Firmness value of pasta significantly increased up to 20% supplementation of QG from 157 to 178 g. The micrographs of pasta with the addition of QG observed increased protein matrix around the starch granules. The results inferred that the QG can serve as a potential functional ingredient for the development of nutritionally enhanced pasta for food industry. PRACTICAL APPLICATION: Quinoa germ (QG) is concentrated source of nutrient with unique nutrition and alternative source of protein. Pasta is the one the popular and fast-growing food in world and explored for enhancement of its nutritional composition to target a larger population with specific nutrient demand. Hence, pasta becomes important vehicle for the supplementation. Developed QG-enriched high-protein pasta will help industry to produce nutritious products at large scale.
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Affiliation(s)
- Amrita Ray
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
- Food Safety & Analytical Quality Control Laboratory, Mysuru, Karnataka, India
| | - Alok Kumar Srivastava
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
- Food Safety & Analytical Quality Control Laboratory, Mysuru, Karnataka, India
| | - Suresh D Sakhare
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
- Flour Milling, Baking & Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India
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Danciu CA, Tulbure A, Stanciu MA, Antonie I, Capatana C, Zerbeș MV, Giurea R, Rada EC. Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing. Foods 2023; 12:3770. [PMID: 37893664 PMCID: PMC10606821 DOI: 10.3390/foods12203770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 10/05/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems. Following the fundamentals of circular economy, a current need is the effective utilization of grain waste and by-products for conversion into value-added products in the food industry. The aim of this study is twofold: (1) using bibliometrics and the literature found in various databases, we aim to understand the progress of valorizing grain waste and by-products in human nutrition. The literature within various databases, namely, Google Scholar, Web of Science, and Elsevier Scopus, has been evaluated for its merits and values. (2) We aim to explore knowledge-based strategies by reviewing the literature concerning the possible use of grain waste and by-products for the food processing industry, reducing the burden on virgin raw materials. The review allowed us to unlock the latest advances in upcycling side streams and waste from the grain processing industry.
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Affiliation(s)
- Cristina-Anca Danciu
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Anca Tulbure
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Mirela-Aurora Stanciu
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Iuliana Antonie
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Ciprian Capatana
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Mihai Victor Zerbeș
- Department of Industrial Engineering and Management, Lucian Blaga University of Sibiu, 4 Emil Cioran Street, 550025 Sibiu, Romania; (M.V.Z.); (R.G.)
| | - Ramona Giurea
- Department of Industrial Engineering and Management, Lucian Blaga University of Sibiu, 4 Emil Cioran Street, 550025 Sibiu, Romania; (M.V.Z.); (R.G.)
| | - Elena Cristina Rada
- Department of Theoretical and Applied Sciences, University of Insubria, 46 Via G.B. Vico, 21100 Varese, Italy;
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Catzeddu P, Fois S, Tolu V, Sanna M, Braca A, Vitangeli I, Anedda R, Roggio T. Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina. Foods 2023; 12:2641. [PMID: 37509733 PMCID: PMC10378388 DOI: 10.3390/foods12142641] [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: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β-tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.
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Affiliation(s)
- Pasquale Catzeddu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Simonetta Fois
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Valentina Tolu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Manuela Sanna
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Angela Braca
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Ilaria Vitangeli
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Roberto Anedda
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Tonina Roggio
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
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Mashau ME, Mukwevho TA, Ramashia SE, Siwela M. The influence of Bambara groundnut ( Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2130435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Thompho Admire Mukwevho
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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7
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Khosroshahi ED, Razavi SH. Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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xin T, Tang S, Su T, Huang Z, Huang F, Zhang R, Dong L, Deng M, Shen Y, Su D. Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Perri G, Greco Miani M, Amendolagine G, Pontonio E, Rizzello CG. Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Zhuang K, Sun Z, Huang Y, Lyu Q, Zhang W, Chen X, Wang G, Ding W, Wang Y. Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Impediment effect of chemical agents (additives) on gluten development in cookie dough. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1396-1406. [PMID: 35250064 PMCID: PMC8882497 DOI: 10.1007/s13197-021-05149-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2021] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
Most of the countries grow wheat varieties according to the product specificity while others lack such a system of special purpose wheat production. Those countries face problems in quality of bakery products like cookies/biscuits and breads. Cookie manufacturers require low protein to prepare good quality cookies. In case of high protein wheat flour, one solution is to hinder the gluten development during dough formation. It can be achieved by using chemical additives like Sodium Stearoyl 2-Lactylate (SSL), L-Cysteine (CYS) and Lecithin (LEC). So, current study was designed to add these additives in dough to hinder gluten development. For this purpose, wheat flour of two local mills was procured and analyzed for chemical & rheological traits. Furthermore, flour was used to prepare cookies with the addition of chemical additives and these cookies were evaluated for textural hardness, physical parameters, and sensorial characteristics. Results showed that wheat flours have optimum values of chemical & farinographic attributes. Chemical additives significantly affect diameter, thickness, spread factor, hardness, flavor, taste, and texture of cookies. Conclusively, SSL can be added in mixed wheat flour @ 0.5-1% to get cookies of good quality.
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12
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The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112412035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.
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13
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Sun Y, Liu Y, Zhang J, Liu J, Hou H. Effects of wheat debranning on the sensory quality and antioxidant activity of Chinese steamed bread. Cereal Chem 2021. [DOI: 10.1002/cche.10495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yue Sun
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Yuqian Liu
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Jinli Zhang
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Jing Liu
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
| | - Hanxue Hou
- College of Food Science and Engineering Shandong Agricultural UniversityEngineering and Technology Center for Grain Processing of Shandong Province Tai’an China
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14
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Santetti GS, Dacoreggio MV, Silva ACM, Biduski B, Bressiani J, Oro T, de Francisco A, Gutkoski LC, Amboni RDDMC. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour. J Food Sci 2021; 86:4354-4364. [PMID: 34519038 DOI: 10.1111/1750-3841.15909] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/29/2021] [Accepted: 08/12/2021] [Indexed: 12/19/2022]
Abstract
This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.
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Affiliation(s)
- Gabriela Soster Santetti
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Marina Volpato Dacoreggio
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Ana Carolina Mattana Silva
- Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Barbara Biduski
- Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil
| | - Joseane Bressiani
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, Rio Grande do Sul, Brazil
| | - Tatiana Oro
- Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil
| | - Alicia de Francisco
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Luiz Carlos Gutkoski
- Programa de Pós-Graduação em Alimentos e Nutrição (PPGAN), Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil
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15
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Pang J, Guan E, Yang Y, Li M, Bian K. Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Food Sci Nutr 2021; 9:4691-4700. [PMID: 34531983 PMCID: PMC8441369 DOI: 10.1002/fsn3.2008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/09/2020] [Accepted: 10/10/2020] [Indexed: 11/07/2022] Open
Abstract
In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content. Uniaxial tensile measurement of dough showed that reducing the particle size of wheat flour can effectively increase the maximum tensile resistance, but the extensibility reaches the maximum in samples at medium particle diameter (78 and 66 μm). Additionally, the ratio of dynamic moduli (G″/G') decreased with a reducing particle size. The results of disulfide bond content, gluten microstructure, showed that finer flour granulation can strengthen the gluten network. The steamed bread (SB) making test showed that SB made from wheat flour of a smaller particle size had a significantly smaller specific volume than that made from a larger particle size. The texture profile analysis showed that with a decrease of wheat flour particle size, the hardness, chewiness of SB increased, the resilience decreased, and there was no significant difference in adhesiveness. Overall, the quality of SB made flour of medium particles (78 μm) is better.
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Affiliation(s)
- Jinyue Pang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Erqi Guan
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
- Henan Food Crop Collaborative Innovation CenterZhengzhouChina
| | - Yuling Yang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Mengmeng Li
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Ke Bian
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
- Henan Food Crop Collaborative Innovation CenterZhengzhouChina
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16
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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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Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111545] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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18
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Ma S, Zhan J, Wang Z, Zhou P, Zhu Q, Wang X. Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15546] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sen Ma
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jing Zhan
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Zhen Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Peng Zhou
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Qi Zhu
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Xiaoxi Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
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19
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Meriles SP, Penci MC, Steffolani ME, Ribotta PD. Effect of heat‐treated wheat germ on dough properties and crackers quality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14810] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
| | - Maria Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
- Facultad de Ciencias Exactas, Físicas y Naturales Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
| | - Maria Eugenia Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
- Facultad de Ciencias Exactas, Físicas y Naturales Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
- Facultatd de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing Agr. Felix Aldo Marrone 746 Córdoba5000Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
- Facultad de Ciencias Exactas, Físicas y Naturales Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
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20
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Yun L, Wu T, Li W, Zhang M. Wheat germ glycoprotein regionally modulates immunosuppressed mouse intestinal immunity function from early life to adulthood. Food Funct 2021; 12:97-106. [PMID: 33305774 DOI: 10.1039/d0fo02754e] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Wheat germ glycoprotein (WGP) is widely used due to its nutritional benefits and biological activity. This study evaluated the effects of WGP on intestinal-immunosuppressed mice from early life to adulthood and detected the underlying mechanism. The results revealed that WGP demonstrated no clinical side effects on the body index, serum total IgA level, protein expression and the morphology of intestine in newborn mice. In the phase of life, compared with the cyclophosphamide-treated group (CG), WGP clearly promoted the secretion of sIgA and effectively regulated the cytokine gene (IL-2, IFN-γ, TNF-α, IL-4, IL-6, IL-5, IL-17, and TGF-β1) expression in the intestine. Furthermore, WGP promoted the expression of CD40L and CD40, phosphorylation of IKKα/β and transcription of NF-κB-p65. The data as reported in this present analysis suggest that WGP can improve the intestinal immunity of newborn mice to adulthood via the CD40L-CD40-IKKα/β-NF-κB p65 signaling pathway.
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Affiliation(s)
- Liyuan Yun
- Tianjin Agricultural University, Tianjin 300191, China.
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wen Li
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin 300191, China. and State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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21
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Zhu Y, Xiong W, Wang L, Ju X. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou). Int J Biol Macromol 2020; 163:1821-1827. [DOI: 10.1016/j.ijbiomac.2020.09.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/21/2020] [Accepted: 09/03/2020] [Indexed: 12/16/2022]
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22
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Cao Y, Zhang M, Dong S, Guo P, Li H. Impact of potato pulp on the processing characteristics and gluten structures of wheat flour dough. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14473] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yanfei Cao
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Min Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Shuang Dong
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Peng Guo
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
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23
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Cao Y, Zhang H, Yang Z, Zhang M, Guo P, Li H. Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109377] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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24
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Characterization and comparison of predominant aroma compounds in microwave-treated wheat germ and evaluation of microwave radiation on stability. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102942] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Parenti O, Guerrini L, Zanoni B. Techniques and technologies for the breadmaking process with unrefined wheat flours. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Li S, Zhao W, Li P, Min G, Zhang A, Zhang J, Liu Y, Liu J. Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread. Cereal Chem 2020. [DOI: 10.1002/cche.10282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Shao‐Hui Li
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Wei Zhao
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Peng‐Liang Li
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Guang Min
- Grain and Oil Food Inspection Center of Wuhan Wuhan China
| | - Ai‐Xia Zhang
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Jia‐Li Zhang
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Ying‐Ying Liu
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
| | - Jing‐Ke Liu
- Institute of Millet Crops Hebei Academy of Agriculture and Forestry Science Shijiazhuang China
- National Foxtail Millet Improvement Center Shijiazhuang China
- Minor Cereal Crops Laboratory of Hebei Province Shijiazhuang China
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27
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Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10030912] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.
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28
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Sun H, Liu X, Tian Z, Fan J, Meng Y, Nan X, Yang Z, Zeng X, Kang L. Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractPotato offers numerous health benefits that have yet to be utilized by the food industry. To evaluate the use of potato as an ingredient in staple food products, various proportions of potato flour were added to wheat flour (0–50 %) to form potato–wheat flour mixtures. The mixtures were used to make dough and steamed bread that were tested based on several established quality indicators. Specifically, with increasing potato flour proportion above 20 %, dough quality indicators of extensibility, tensile resistance, fermentation volume and fermentation activity exhibited downward trends, with worsening microstructural, while steamed bread exhibited decreasing specific volume, decreasing brightness, worsening textural properties, increasing yellowness and increasing lysine content. However, for dough and steamed bread made from flour mixtures containing 10–20 % potato flour, quality indicators were not significantly different from corresponding control values (100 % wheat flour). Notably, correlation analysis indicated that tensile and fermentative dough properties significantly correlated with resulting steamed bread quality. Therefore, only data measurements for these dough indicators are needed to predict steamed bread quality, in order to reduce testing workload during evaluation of ingredient formulations for steamed bread production.
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Affiliation(s)
- Hongrui Sun
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Xiangying Liu
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Zhigang Tian
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Jieying Fan
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Yue Meng
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Xiping Nan
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Zhiqiang Yang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Xianpeng Zeng
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Lining Kang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
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29
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Lin S, Gao J, Jin X, Wang Y, Dong Z, Ying J, Zhou W. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility. Food Funct 2020; 11:3610-3620. [DOI: 10.1039/c9fo02587a] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology
- National University of Singapore
- Singapore 117542
- Singapore
- National University of Singapore (Suzhou) Research Institute
| | - Jing Gao
- Department of Food Science and Technology
- National University of Singapore
- Singapore 117542
- Singapore
- National University of Singapore (Suzhou) Research Institute
| | - Xiaoxuan Jin
- Department of Food Science and Technology
- National University of Singapore
- Singapore 117542
- Singapore
- National University of Singapore (Suzhou) Research Institute
| | - Yong Wang
- COFCO Nutrition & Health Research Institute
- Beijing 102209
- China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology & Business University
| | - Zhizhong Dong
- COFCO Nutrition & Health Research Institute
- Beijing 102209
- China
| | - Jian Ying
- COFCO Nutrition & Health Research Institute
- Beijing 102209
- China
| | - Weibiao Zhou
- Department of Food Science and Technology
- National University of Singapore
- Singapore 117542
- Singapore
- National University of Singapore (Suzhou) Research Institute
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30
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The effects of different additives on the physical properties of dumpling wrapper. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00230-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Cao Y, Zhang F, Guo P, Dong S, Li H. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.034] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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32
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Setia R, Dai Z, Nickerson MT, Sopiwnyk E, Malcolmson L, Ai Y. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours. Food Res Int 2019; 122:263-272. [PMID: 31229080 DOI: 10.1016/j.foodres.2019.04.021] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 04/01/2019] [Accepted: 04/08/2019] [Indexed: 10/27/2022]
Abstract
In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 and 72 h. During the short-term germination, germination percentages higher than 96.6% were achieved and progressive growth of radicles was observed for both varieties. The soaked and germinated seeds were dried at 55 °C and milled into flours, and their chemical compositions, physicochemical properties and in vitro starch and protein digestibility were systematically examined. Overall, soaking and germination did not noticeably alter the chemical compositions of each flour. The most obvious changes in the physicochemical properties were found in the pasting, emulsifying and foaming properties of the pulse flours. Soaking and 24-h germination greatly enhanced the pasting viscosities of the flours; as the germination proceeded, their viscosities gradually decreased, resulting from the degradation of starch by endogenous amylase(s) during pasting. Germination progressively improved the emulsion activity and stability, foaming capacity and foam stability of both pulse flours. In addition, germination enhanced the in vitro digestibility of starch and protein of the flours; however, the treatment did not improve their in vitro protein digestibility corrected amino acid scores (IV-PDCAAS). Short-term germination of 24-72 h has been demonstrated to be an effective approach to generating pulse flours possessing diverse functional properties and enhanced digestibility of macronutrients.
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Affiliation(s)
- Rashim Setia
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Zhixin Dai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi), Winnipeg, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
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33
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Kou X, Luo D, Zhang K, Xu W, Li X, Xu B, Li P, Han S, Liu J. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin. Food Chem 2019; 301:125272. [PMID: 31377629 DOI: 10.1016/j.foodchem.2019.125272] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/02/2019] [Accepted: 07/26/2019] [Indexed: 12/22/2022]
Abstract
The purpose of this paper is to investigate the effects of inulin with different degree of polymerization on the properties of steamed bread made from soft flour. The type and substitution level of inulin had significant impacts on the quality of steamed bread. When 5.0% of flour was replaced by FS or FI, fresh steamed bread gained the highest score, possessing a lighter color, higher specific volume and softer texture. After inulin was added, tightly bound water migrated to loosely bound water and free water, which contributed to softness and delicious taste of fresh steamed bread. Inulin increased the staling rate of steamed bread during a short storage period (≤1d), but during a long storage period (>1d), it decreased the staling rate. Inulin interacts with starch by hydrogen bonds and alters water distribution between protein and starch, which finally affects storage characteristics of steamed bread.
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Affiliation(s)
- Xuerui Kou
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
| | - Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, 464000 Xinyang, Henan Province, China
| | - Xuan Li
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Sihai Han
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
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34
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Nie Y, Jin Y, Deng C, Xu L, Yu M, Yang W, Li B, Zhao R. Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1596986] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yuanyang Nie
- Postdoctoral Research Base, Henan Institute of Science and Technology, Xinxiang, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yuhui Jin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Chujun Deng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Linshuang Xu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingjun Yu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Wei Yang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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35
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Nie Y, Zhang P, Deng C, Xu L, Yu M, Yang W, Zhao R, Li B. Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough. Food Sci Nutr 2019; 7:2113-2122. [PMID: 31289659 PMCID: PMC6593381 DOI: 10.1002/fsn3.1054] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/20/2019] [Accepted: 03/27/2019] [Indexed: 01/28/2023] Open
Abstract
Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat-flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour was substituted with P. eryngii powder (PEP) or soluble polysaccharide (SPPE) at different addition levels, and the effects of PEP and SPPE on the rheological and microstructural properties of dough were investigated. Farinographic assay results suggested that PEP significantly (p < 0.05) increased the water absorption of wheat flour but decreased the development time and stability of dough significantly (p < 0.05). Furthermore, it was capable of providing weaker extensographic characteristics and harder dough with the increasing of PEP addition levels. The dynamic oscillatory tests indicated that the PEP addition approximately increased the storage (G') and loss (G″) moduli in the entire frequency range, while the tan δ roughly decreased with the increasing of PEP addition levels, which could be attributed to the low solubility and strong water-trapping capacity of the dietary fiber in PEP. Due to the good water solubility and easy formation of hydrogen bonds, the addition of SPPE had inconsistent results with the PEP addition. The inner microstructure of dough showed that the continuity of gluten networks had been disrupted by PEP and SPPE addition and then resulted in a weaker extension and harder dough. This research could provide a foundation for the application of PEP in wheat-flour foods, and PEP addition levels of 2.5%-5.0% are recommended.
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Affiliation(s)
- Yuanyang Nie
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
- Postdoctoral Research BaseHenan Institute of Science and TechnologyXinxiangChina
| | - Penghui Zhang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Chujun Deng
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Linshuang Xu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Mingjun Yu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Wei Yang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Renyong Zhao
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Bo Li
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
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36
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Zhan J, Ma S, Wang X, Li L, Zheng X. Effect of baked wheat germ on gluten protein network in steamed bread dough. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14200] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jing Zhan
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Sen Ma
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Xiao‐Xi Wang
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Li Li
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Xue‐ling Zheng
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
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37
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Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Piechowiak T, Józefczyk R, Balawejder M. Impact of ozonation process of wheat flour on the activity of selected enzymes. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Yun L, Wang S, Wu T, Li Q, Zhang M. Structural characterization of a novel glycoprotein in wheat germ and its physicochemical properties. Int J Biol Macromol 2018; 117:1058-1065. [DOI: 10.1016/j.ijbiomac.2018.05.169] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 05/09/2018] [Accepted: 05/23/2018] [Indexed: 10/16/2022]
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40
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Boukid F, Folloni S, Ranieri R, Vittadini E. A compendium of wheat germ: Separation, stabilization and food applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Yun L, Wu T, Liu R, Li K, Zhang M. Structural Variation and Microrheological Properties of a Homogeneous Polysaccharide from Wheat Germ. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2977-2987. [PMID: 29350530 DOI: 10.1021/acs.jafc.7b04730] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A novel polysaccharide (WGP) was purified from crude wheat germ polysaccharide by Sephacryl S-500HRgel filtration. The molecular weight of WGP was determined as 4.89 × 106 Da and consisted of arabinose, xylose, glucose, and galactose. Methylation analysis and 1D/2D nuclear magnetic resonance was used to analyze the structural characterization of WGP. WGP was mainly a backbone composed of (1 → 4)-linked-β-d-Xylp (19.01%) and (1 → 3, 4)-linked-β-d-Xylp (26.27%) residues, which was branched of (1 → 5)-linked α-l-Araf (28.09%) and (1 → 3,6)-linked β-d-Galp (12.11%) with β-d-Glcp (14.52%) as terminal unit. The calculated values of Turbiscan stability indexes suggested that WGP (0.1-0.5 mg/mL) is a stable system. Microrheology results showed that WGP can form gel behavior when the concentration of WGP ranges from 0.1 to 3 mg/mL. Results of in vitro assays showed that WGP could cause the proliferation of RAW264.7 macrophages, upregulating the release of TNF-α and IL-8 in the lymphocytes.
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Affiliation(s)
- Liyuan Yun
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Kun Li
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
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42
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Lu X, Brennan MA, Serventi L, Brennan CS. Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties. Cereal Chem 2018. [DOI: 10.1002/cche.10043] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Xikun Lu
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
- Riddet Institute; Palmerston North; New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
- Riddet Institute; Palmerston North; New Zealand
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43
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Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.09.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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44
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Luo S, Shen X, Pan L, Zheng Z, Zhao Y, Zhong X, Jiang S. Effect of grape seed extract on sensory, textural, and anti‐staling properties of Chinese steamed bread. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13497] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Shui‐Zhong Luo
- School of Food Science and EngineeringHefei University of TechnologyHefei 230009 People's Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceHefei 230009 People's Republic of China
| | - Xiao‐Yu Shen
- School of Food Science and EngineeringHefei University of TechnologyHefei 230009 People's Republic of China
| | - Li‐Hua Pan
- School of Food Science and EngineeringHefei University of TechnologyHefei 230009 People's Republic of China
| | - Zhi Zheng
- School of Food Science and EngineeringHefei University of TechnologyHefei 230009 People's Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceHefei 230009 People's Republic of China
| | - Yan‐Yan Zhao
- School of Food Science and EngineeringHefei University of TechnologyHefei 230009 People's Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceHefei 230009 People's Republic of China
| | - Xi‐Yang Zhong
- School of Food Science and EngineeringHefei University of TechnologyHefei 230009 People's Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceHefei 230009 People's Republic of China
| | - Shao‐Tong Jiang
- School of Food Science and EngineeringHefei University of TechnologyHefei 230009 People's Republic of China
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceHefei 230009 People's Republic of China
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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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46
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Minarovičová L, Lauková M, Kohajdová Z, Karovičová J, Kuchtová V. Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta. POTRAVINARSTVO 2017. [DOI: 10.5219/743] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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47
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Tian SQ, Chen ZC, Qiao YF. Analysis of main physicochemical parameters in purple wheat with different milling technology. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13382] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shuang-Qi Tian
- College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001, China
| | - Zhi-Cheng Chen
- College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001, China
| | - Yong-Feng Qiao
- College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001, China
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48
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Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9543-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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Wang L, Ye F, Li S, Wei F, Chen J, Zhao G. Wheat flour enriched with oat β -glucan: A study of hydration, rheological and fermentation properties of dough. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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50
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Xing Q, Hou C, Zhang Z, Han K, Yan Q, Luo J. Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners. STARCH-STARKE 2017. [DOI: 10.1002/star.201600287] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Qinhui Xing
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Chuanli Hou
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Zhengmao Zhang
- College of Agronomy; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Ke Han
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Qiaozhen Yan
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Jia Luo
- College of Horticulture; Northwest A&F University; Yangling, Shaanxi P. R. China
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