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Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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Zhu XF, Tao H, Wang HL, Xu XM. Impact of water soluble arabinoxylan on starch-gluten interactions in dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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4
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Ke Y, Ding B, Fu Y, Zhang M, Xiao S, Ding W, Yang H, Lv Q, Zheng Z, Wang X. Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products. Food Sci Biotechnol 2021; 30:911-919. [PMID: 34395022 DOI: 10.1007/s10068-021-00933-9] [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: 01/15/2021] [Revised: 04/15/2021] [Accepted: 06/08/2021] [Indexed: 10/20/2022] Open
Abstract
Abstract Effects of chitosan oligosaccharide (COS) and hyriopsis cumingii polysaccharide (HCP) on the quality of wheat flour and corresponding extruded flour products were investigated in this work. The results showed that both COS and HCP are conducive to the improvement of dough quality. Moreover, compared to control group samples, the moisture content, expansion ratio and oil absorption rate of the samples were increased and the hardness were decreased with the addition of COS. These phenomena indicate the quality of extruded flour products became better in the presence of COS as well. However, HCP has little or no effect on the quality of extruded flour products may be due to its degradation under high temperature and pressure extrusion. COS with higher stability exhibited better improvement effects on the quality of extruded flour products and showed a promising prospect for application in extruded food industry. Graphical Abstract
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Affiliation(s)
- Yuan Ke
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Beibei Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Yang Fu
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Miaomiao Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Shensheng Xiao
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Wenping Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Heng Yang
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Qingyun Lv
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Zhuo Zheng
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
| | - Xuedong Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan, 430023 Hubei China
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Ahmed J, Thomas L, Al-Hazza A. Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00725-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ermis E, Yasasin M, Bozkurt F, Yilmaz MT. Powder Flow Tester (PFT): a new tool to evaluate wheat flour dough behavior by measuring unconfined failure strength under variable consolidation stresses. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9783-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ai-Lati A, Liu S, Li X, Qian B, Shan Y, Zhou Z, Peng L, Ji Z, Mao J, Zou H, Yu Y, Zhu S. Effect of Chinese rice wine sludge on the production of Chinese steamed buns. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13572] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Aisikaer Ai-Lati
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Xiuting Li
- Beijing Laboratory for Food Quality and Safety; Beijing Technology and Business University; Beijing 100048 China
| | - Bin Qian
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Yunfei Shan
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Lin Peng
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Zhongwei Ji
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Huijun Zou
- National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China
| | - Yongjian Yu
- Jiangsu Hengshun Vinegar Industry Co., Ltd; Zhenjiang 212043 China
| | - Shenghu Zhu
- Jiangsu Hengshun Vinegar Industry Co., Ltd; Zhenjiang 212043 China
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Wu T, Meng Y, Zhang W, Liu R, Zhang M. Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tao Wu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education
- Tianjin University of Science and Technology, Institute for New Rural Development
- Engineering Research Center of Food Biotechnology, Ministry of Education
| | - Yaqian Meng
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education
| | - Weiyi Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education
| | - Rui Liu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education
- Engineering Research Center of Food Biotechnology, Ministry of Education
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education
- Tianjin University of Science and Technology, Institute for New Rural Development
- Engineering Research Center of Food Biotechnology, Ministry of Education
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