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Song X, Chen J, Deng L, Zhao Q. Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures. Food Chem 2024; 460:140810. [PMID: 39167869 DOI: 10.1016/j.foodchem.2024.140810] [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: 04/16/2024] [Revised: 07/31/2024] [Accepted: 08/07/2024] [Indexed: 08/23/2024]
Abstract
A- and B-type wheat starches have significant differences in rheological, textural, and pasting properties; however, the structure-property relationship is not fully revealed. Herein, the physicochemical characteristics and molecular structures of A- and B-type starches isolated from three wheat varieties with different apparent amylose contents (2.41%-27.93%) were investigated. A-type starches exhibited higher pasting viscosities, relative crystallinity, onset gelatinization temperatures, and enthalpies, while B-type starches had wide gelatinization temperature ranges. B-type starches had lower resistant starch contents than their A-type counterparts, but B-type starches formed more stable gels and had a lower tendency to retrograde, resulting in lower hardness, storage (G') and loss (G'') moduli but higher tan δ values. A-type starches had lower contents of short amylose (100 ≤ X < 1000) and amylopectin chains (DP 6-12) than B-type. These findings elucidated the differences in molecular structures between A- and B-type starches, which can contribute to their effective application.
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Affiliation(s)
- Xiaoyan Song
- Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Jianyang Chen
- Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China
| | - Lili Deng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Quanzhi Zhao
- Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China.
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2
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Peng Y, Zhao Y, Jin X, Xiong Y, Dong J, Ma W. Empirical and Theoretical Bases of Good Steamed Bread Production. Foods 2023; 12:foods12030433. [PMID: 36765961 PMCID: PMC9914789 DOI: 10.3390/foods12030433] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/19/2023] Open
Abstract
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.
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Affiliation(s)
- Yanchun Peng
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yun Zhao
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China
| | - Xiaojie Jin
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yin Xiong
- National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Correspondence:
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3
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Abstract
Waxy wheat offers unique benefits in food processing, including improving the smoothness and performance of the product. However, waxy wheat is not yet commercially available. The protein characteristics, including the protein content, subunit distribution, secondary structure, chemical interactions, and microstructure of the gluten, were explored to realize the full potential of waxy wheat. The results showed that the noodles prepared from waxy wheat had a gentle and glutinous texture compared with GY2018 and YM13. Partial-waxy and waxy wheat had a lower gluten index and glutenin macropolymer (GMP) content than GY2018, indicating a reduced gluten strength. Confocal laser scanning microscopy (CLSM) images showed that the starch granules were not securely attached to the partial-waxy and waxy wheat protein matrix. In addition, the waxy protein chains appeared more elongated and they weakened the protein network. In particular, HMW-GS subunit 2 + 12 may be the essential cause of the weak dough from SKN1. Compared with GY2018 and YM13, SKN1 had the highest number of free sulfhydryl groups. Rather than ionic bonds, hydrophobic interactions increased the gluten network in GY2018, YM13, and SKN1. The weak molecular forces in the gluten will result in a soft noodle texture.
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4
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Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103356] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Mezgebe AG, Taylor JRN, de Kock HL. Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics. Foods 2020; 9:E1749. [PMID: 33256063 PMCID: PMC7759920 DOI: 10.3390/foods9121749] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 11/18/2022] Open
Abstract
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
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Affiliation(s)
- Abadi G. Mezgebe
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, P.O. Box 05, Hawassa, Ethiopia
| | - John R. N. Taylor
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
| | - Henriëtte L. de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
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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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7
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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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Xu S, Dong R, Liu Y, Wang X, Ren T, Ma Z, Liu L, Li X, Hu X. Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102921] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans. Food Chem 2019; 302:125332. [PMID: 31404871 DOI: 10.1016/j.foodchem.2019.125332] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 07/25/2019] [Accepted: 08/04/2019] [Indexed: 11/22/2022]
Abstract
Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P < 0.05) greater specific volume, springiness and cohesiveness and lower crumb firmness, gumminess, chewiness than single enzyme treatment. All results highlighted that combination of xylanase and arabinofuranosidase can improve the degrees hydrolysis of WB and its soluble AX xylooligosaccharides produced, having a synergetic effect on the dough rheology and nutritional and quality characteristics of steamed bread.
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10
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Liu H, Zhang Y, Pei X, Xie Z, Shi K, Li A. Effects of standard wheat flour proportion in total dietary carbohydrates on blood glucose, lipid metabolism, and inflammation in mice. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1635088] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
Affiliation(s)
- Haiying Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China
| | - Yiran Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China
| | - Xinli Pei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China
| | - Zhongguo Xie
- College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, P.R. People’s Republic of China
| | - Kaiwen Shi
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. People’s Republic of China
| | - Aike Li
- Cereals and Oils Nutrition Research Center, Academy of State Administration of Grain (ASAG), Beijing, People’s Republic of China
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11
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Huang S, Miskelly D. Steamed bread-A review of manufacturing, flour quality requirements, and quality evaluation. Cereal Chem 2018. [DOI: 10.1002/cche.10096] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Diane Miskelly
- Westcott Consultants; Goulburn New South Wales Australia
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12
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Ma F, Lee YY, Baik BK. Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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13
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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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