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Ghendov-Mosanu A, Popa N, Paiu S, Boestean O, Bulgaru V, Leatamborg S, Lupascu G, Codină GG. Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars. Foods 2024; 13:1671. [PMID: 38890900 PMCID: PMC11171531 DOI: 10.3390/foods13111671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26-29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Nicolae Popa
- Faculty of Food Engineering, “Stefan cel Mare” University, 720229 Suceava, Romania;
| | - Sergiu Paiu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Olga Boestean
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Viorica Bulgaru
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (S.P.); (O.B.); (V.B.)
| | - Svetlana Leatamborg
- Applied Genetics Laboratory, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 20 Padurii St., MD-2002 Chisinau, Moldova; (S.L.); (G.L.)
| | - Galina Lupascu
- Applied Genetics Laboratory, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 20 Padurii St., MD-2002 Chisinau, Moldova; (S.L.); (G.L.)
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Shen Y, Han X, Feng H, Han Z, Wang M, Ma D, Jin J, Li S, Ma G, Zhang Y, Wang C. Wheat GSPs and Processing Quality Are Affected by Irrigation and Nitrogen through Nitrogen Remobilisation. Foods 2023; 12:4407. [PMID: 38137211 PMCID: PMC10742881 DOI: 10.3390/foods12244407] [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: 11/02/2023] [Revised: 12/03/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation and nitrogen on GSPs remain unclear. To address this knowledge gap, a stationary split-split block design experiment was carried out in low- and high-fertility (LF and HF) soil, with the main plots subjected to irrigation treatments (W0, no irrigation; W1, irrigation only during the jointing stage; W2, irrigation twice during both jointing and flowering stages), subplots subjected to nitrogen application treatments (N0, no nitrogen application; N180, 180 kg/ha; N240, 240 kg/ha; N300, 300 kg/ha), and cultivars tested in sub-sub plots (FDC5, the strong-gluten cultivar Fengdecun 5; BN207, the medium-gluten cultivar Bainong 207). The results showed that GSP levels and processing qualities were significantly influenced by nitrogen application (p < 0.01), N240 was the optimal nitrogen rate, and the influence of irrigation was dependent on soil fertility. Optimal GSP levels were obtained under W2 treatment at LF conditions, and the content was increased by 17% and 16% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. While the optimal GSP levels were obtained under W1 treatments at HF conditions, and the content was increased by 3% and 21% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. Irrigation and nitrogen application increased the glutenin content by increasing Bx7 and Dy10 levels in FDC5, and by increasing the accumulation of Ax1 and Dx5 in BN207. Gliadins were mainly increased by enhancing α/β-gliadin levels. Correlation analysis indicated that a higher soil nitrate (NO3-N) content increased nitrogen remobilisation in leaves. Path analysis showed that Dy10, Dx5, and γ-gliadin largely determined wet glutenin content (WGC), dough stability time (DST), dough water absorption rate (DWR), and sedimentation value (SV). Therefore, appropriate irrigation and nitrogen application can improve nitrogen remobilisation, GSP levels, and processing qualities, thereby improving wheat quality and production.
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Affiliation(s)
- Yuanxin Shen
- College of Resources and Environment, Henan Agricultural University, Zhengzhou 450002, China;
| | - Xiaojie Han
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Haoxiang Feng
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Zhidong Han
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Mao Wang
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Dongyun Ma
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Jianmeng Jin
- Crop Research Institute, Kaifeng Academy of Agricultural and Forestry, Kaifeng 475000, China;
| | - Shuangjing Li
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Geng Ma
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Yanfei Zhang
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Chenyang Wang
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
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Zhang D, Liu J, Li D, Batchelor WD, Wu D, Zhen X, Ju H. Future climate change impacts on wheat grain yield and protein in the North China Region. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 902:166147. [PMID: 37562625 DOI: 10.1016/j.scitotenv.2023.166147] [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: 06/13/2023] [Revised: 07/28/2023] [Accepted: 08/06/2023] [Indexed: 08/12/2023]
Abstract
The threat of global climate change on wheat production may be underestimated by the limited capacity of many crop models to predict grain quality and protein composition. This study aimed to integrate a wheat quality module of protein components into the CROPSIM-CERES-Wheat model to investigate the impact of climate change on wheat grain yield and protein quality in the North China Region (NCR) using five Global Climate Models (GCMs) from CMIP6 under three shared socioeconomic pathways. The CERES-Wheat model with a quality module was developed and calibrated and validated using data from several sites in the NCR. The results of the calibration and validation showed that the modified CERES-Wheat model can accurately predict grain yield, protein content and its components in field experiments. Compared with the baseline period (1981-2010), the annual mean temperature and annual cumulative precipitation increased in the NCR in the 2030's, 2050's and 2080's. The radiation was higher under the SSP126 and SSP585 scenarios, and lower under the SSP370 scenario compared to the baseline period. The anthesis and maturity date occurred earlier under the three future scenarios. The average grain yield increased by 13.3-30.9 % under three future scenarios. However, the regional average grain protein content of winter wheat in the future decreased by 2.0 %- 3.5 %. The reduction in wheat grain protein at the regional was less pronounced under SSP370 than that under SSP126 and SSP585. The structural protein content of winter wheat decreased under future climate conditions compared with the baseline period, but the storage protein content showed the opposite tendency. The model provided a useful tool to study the effects of future climate on grain quality and protein composition. These findings are important for developing agricultural practices and strategies to mitigate the potential impacts of climate change on wheat production and wheat quality in the future.
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Affiliation(s)
- Di Zhang
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Science, Beijing 100081, China; Department of Biological Engineering, Yangling Vocational & Technical College, Xianyang 712000, China
| | - Jinna Liu
- Department of Biological Engineering, Yangling Vocational & Technical College, Xianyang 712000, China
| | - Dongxiao Li
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Crop Growth Regulation of Hebei Province, College of Agronomy, Hebei Agricultural University, Baoding 071000, China
| | | | - Dongxia Wu
- Natural Resources Institute Finland (Luke), Natural Resources, P.O. Box 68, FI-80100 Joensuu, Finland
| | - Xiaoxing Zhen
- Biosystems Engineering Department, Auburn University, Auburn, AL 36849, USA
| | - Hui Ju
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Science, Beijing 100081, China.
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Zhong Y, Chen Y, Pan M, Wang H, Sun J, Chen Y, Cai J, Zhou Q, Wang X, Jiang D. Insights into the Functional Components in Wheat Grain: Spatial Pattern, Underlying Mechanism and Cultivation Regulation. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112192. [PMID: 37299171 DOI: 10.3390/plants12112192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/17/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
Wheat is a staple crop; its production must achieve both high yield and good quality due to worldwide demands for food security and better quality of life. It has been found that the grain qualities vary greatly within the different layers of wheat kernels. In this paper, the spatial distributions of protein and its components, starch, dietary fiber, and microelements are summarized in detail. The underlying mechanisms regarding the formation of protein and starch, as well as spatial distribution, are discussed from the views of substrate supply and the protein and starch synthesis capacity. The regulating effects of cultivation practices on gradients in composition are identified. Finally, breakthrough solutions for exploring the underlying mechanisms of the spatial gradients of functional components are presented. This paper will provide research perspectives for producing wheat that is both high in yield and of good quality.
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Affiliation(s)
- Yingxin Zhong
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yuhua Chen
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Pan
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Hengtong Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiayu Sun
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yang Chen
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Cai
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiao Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Dong Jiang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
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Sun X, Wu S, Koksel F, Xie M, Fang Y. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Cao H, Wang C, Li R, Guan X, Huang K, Zhang Y. Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread. Food Chem X 2022; 15:100428. [PMID: 36211788 PMCID: PMC9532797 DOI: 10.1016/j.fochx.2022.100428] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 08/06/2022] [Accepted: 08/09/2022] [Indexed: 11/30/2022] Open
Abstract
β-glucan reduced 45 % and polyphenols increased 79 % after sprouting for 120 h. Bread’s cell density and specific volume were the highest after sprouting for 72 h. The starch digestibility was the lowest with oat flour sprouting for 72 h. Two digestible fractions with different digestion rates was presented in the bread. Sprouting for 72 h postponed t2start and reduced digestion rate by 7 % in the bread.
The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared. The polyphenols and γ-aminobutyric acid increased, while the content of starch and β-glucan in the mixed bread was gradually decreased. The specific volume of mixed bread reached the maximum with a 19.79 % reduction of area fraction and a 31.36 % increase cell density when sprouting for 72 h. Two digestible starch fractions with different digestion rates were observed from the LOS-CPS fitted starch digestograms. The microstructure revealed that large type A wheat starch was gelatinized after baking, whereas small type B wheat starch and oat starch were wrapped in protein-β-glucan complexes. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
| | - Chong Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Ranqing Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
- Corresponding author at: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
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Zhang X, Hua Y, Liu Y, He M, Ju Z, Dai X. Wide belt sowing improves the grain yield of bread wheat by maintaining grain weight at the backdrop of increases in spike number. FRONTIERS IN PLANT SCIENCE 2022; 13:992772. [PMID: 36061798 PMCID: PMC9433909 DOI: 10.3389/fpls.2022.992772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
Increasing the seeding belt width from 2 to 3 cm (conventional drilling sowing, CD) to 8-10 cm (wide belt sowing, WB) can markedly improve the grain yield of bread wheat. However, there are insufficient data to explain how WB affects dry matter (DM) remobilization, pre- and post-anthesis production, and ultimately grain weight and grain yield. In the present study, four bread wheat cultivars (Jimai44, Taishan27, Gaoyou5766, and Zhouyuan9369) with similar phenology characteristic were selected as experimental materials and two sowing patterns (CD and WB) were applied during the 2018-2019 and 2019-2020 growing seasons, to investigate the effects of sowing pattern on grain yield and its components of bread wheat. The results showed that WB increased the post-anthesis rate of canopy apparent photosynthesis (CAP) in comparison with CD, by 19.73-133.68%, across the two seasons and four bread wheat cultivars. Furthermore, WB significantly increased the activities of superoxide dismutase, peroxidase, and catalase, and decreased the malondialdehyde content of the flag and penultimate leaf, thereby extending the duration of the high-value CAP period by 1.95-2.51 days. The improved rate and duration of CAP in WB led to an increase in post-anthesis DM production of 13.33-23.58%, thus ensuring DM distribution to the grain of each bread wheat cultivar. Consequently, in WB, the grain weight was maintained, the grain yield was increased markedly by 9.65-15.80%, at the backdrop of increases in spike number and in turn grain number per unit area. In summary, WB could be applied widely to obtain a high yield of bread wheat.
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Affiliation(s)
- Xiu Zhang
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Yifan Hua
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Yunjing Liu
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Mingrong He
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Zhengchun Ju
- Shandong Provincial Department of Agriculture and Rural Affairs, Shandong Agricultural Technology Extension Center, Jinan, China
| | - Xinglong Dai
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
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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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Zhang M, Suo W, Deng Y, Jiang L, Qi M, Liu Y, Li L, Wang C, Zheng H, Li H. Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp. ULTRASONICS SONOCHEMISTRY 2022; 82:105912. [PMID: 35033979 PMCID: PMC8760544 DOI: 10.1016/j.ultsonch.2022.105912] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/03/2022] [Accepted: 01/05/2022] [Indexed: 05/24/2023]
Abstract
Ultrasound at an intensity of 17.5, 20.0, 22.5, 25.0 and 27.5 W/L was used to assist dough fermentation to prepare steamed bread with 50% sweet potato pulp (SB-50% SPP), which was compared with SB-50% SPP without ultrasonic treatment. The dough rheology, starch-gluten network, texture characteristics and sensory quality of steamed bread with different ultrasonic power densities (UPDs) were investigated. Dough samples at UPD of 22.5 W/L showed optimal viscoelasticity. The microstructure images exhibited that the content of starch particles wrapped in the gluten network increased significantly after sonication. In addition, the reduction in free sulfhydryl (SH) content and increase in wet gluten content after ultrasonic treatment led to significantly improved dough extensibility (p < 0.05). Results exhibited that the specific volume of SB-50% SPP increased by 13.93% and the hardness decreased by 21.96% compared with the control under UPD of 22.5 W/L. This study suggested that the application of ultrasound as a green technology to dough fermentation could lead to SB-50% SPP with good quality and sensory characteristics.
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Affiliation(s)
- Min Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Wenjing Suo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Yuxin Deng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Luxia Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Hui Zheng
- Gaoqing Inspection and Testing Center, Gaoqing 256300, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China.
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