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Li Z, Cao Y, Zhou M. Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na 2CO 3) on whole wheat dough properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6149-6156. [PMID: 38445560 DOI: 10.1002/jsfa.13441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 02/27/2024] [Accepted: 03/06/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Whole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the present study investigated the effects of neutralization by addition of alkali (Na2CO3) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough. RESULTS The population of yeast and lactic acid bacteria and the acidification level of the dough increased significantly after fermentation with Jiaozi. Incorporation of alkali greatly improved the leavening capacity of the remixed dough and the quality of steamed bread. Jiaozi fermentation and alkali addition changed the water distribution patterns (T2) and affected the secondary structures of gluten protein, starch crystallinity and pasting properties. The storage modulus (G') of the dough increased significantly with the alkali addition, which could be attributed to the promoted cross-linking of the gluten structure and the altered hydration state of the macromolecules. CONCLUSION The results of the present study indicate that a combination of Jiaozi fermentation and alkali addition could improve the technological properties of whole wheat dough and the quality of steamed bread. The results will help us to further explore the potential application of moderate acidification and alkali addition in the production of leavened whole wheat products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Zhijian Li
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, China
| | - Yu Cao
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengmeng Zhou
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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Wu JY, Wu M, Wu C, Zhang G, Fu Y, Liu XF, Zhang N. Effect of ultrafine grinding on the structure and physical properties of pregelatinized rice starch. J Food Sci 2024. [PMID: 39042462 DOI: 10.1111/1750-3841.17226] [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: 03/27/2024] [Revised: 05/30/2024] [Accepted: 06/16/2024] [Indexed: 07/25/2024]
Abstract
This study used a combination method of ultrafine grinding and pregelatinization to modify rice starch (RS) to delay its retrogradation and provide a rationale for prolonging rice product shelf life. The structure and physicochemical properties of the pregelatinized ultrafine grinding rice starch (PURS) were compared with those of RS, ultrafine grinding rice starch (URS), and pregelatinized rice starch (PRS). The microstructure, molecular weight, branched starch length distribution, short-range order, crystal structure, and physical properties of RS, URS, PRS, and PURS were analyzed, respectively. Results showed that RS, URS, PRS, and PURS granules exhibited similar spherical or polygonal shapes, and the content of amylose and short-branched starch in PURS increased compared with RS, URS, and PRS. Furthermore, the cross-polarization of PRS and PURS disappeared. Long-chain amylopectin and average molecular weight of PURS decreased significantly after ultrafine grinding. Our study suggested reduced breakdown value and setback value and improved gel stability, and PURS was beneficial for delaying retrogradation compared to RS, URS, and PRS. The ultrafine grinding method improved the water swelling capacity (WSC), solubility, pasting properties, and gelation properties of PRS. The hardness of PURS was reduced by ultrafine grinding. These suggest that the combination of ultrafine grinding and pregelatinization could improve the properties of RS. Pearson's correlation analysis showed that the structure of PURS significantly influenced the physicochemical properties. The present study was helpful in better understanding the importance of ultrafine grinding in improving the anti-retrogradation of PURS and provided new insights into extending the shelf life of rice products by ultrafine grinding and pregelatinization.
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Affiliation(s)
- Jun-Ying Wu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Ming Wu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Chenchen Wu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Guang Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Xiao-Fei Liu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
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Cao Z, Zhou L, Gao S, Yang C, Meng X, Liu Z. Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles. Food Sci Nutr 2024; 12:3433-3442. [PMID: 38726422 PMCID: PMC11077229 DOI: 10.1002/fsn3.4007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/30/2023] [Accepted: 01/23/2024] [Indexed: 05/12/2024] Open
Abstract
As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p < .05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles.
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Affiliation(s)
- Zhongwen Cao
- School of Tourism and CuisineYangzhou UniversityYangzhouChina
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology InheritanceMinistry of Culture and TourismYangzhouChina
| | - Lingchen Zhou
- School of Food and EngineeringYangzhou UniversityYangzhouChina
| | - Sumin Gao
- School of Tourism and CuisineYangzhou UniversityYangzhouChina
- Engineering Technology Research Center of Yangzhou Prepared CuisineYangzhouChina
| | - Cheng Yang
- School of Food and EngineeringYangzhou UniversityYangzhouChina
- Engineering Technology Research Center of Yangzhou Prepared CuisineYangzhouChina
| | - Xiangren Meng
- School of Tourism and CuisineYangzhou UniversityYangzhouChina
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology InheritanceMinistry of Culture and TourismYangzhouChina
- Engineering Technology Research Center of Yangzhou Prepared CuisineYangzhouChina
| | - Zhao Liu
- Fuzhou PolytechnicFuzhou PolytechnicFuzhouChina
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Rao Z, Kou F, Wang Q, Lei X, Zhao J, Ming J. Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough. Int J Biol Macromol 2024; 259:129257. [PMID: 38191111 DOI: 10.1016/j.ijbiomac.2024.129257] [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: 10/22/2023] [Revised: 12/16/2023] [Accepted: 01/03/2024] [Indexed: 01/10/2024]
Abstract
This study evaluated the influence of chestnut powder, produced using ball mill superfine grinding (BMSG), jet superfine grinding (JSG), and ordinary grinding (OG), on wheat flour properties. Blending wheat flour with chestnut powder resulted in a darker flour blend (3 % decline of L*), with decreased the tap density and increased water holding capacity. Adding appropriate proportion of superfine chestnut powder can bolster the mixed flour's thermal stability (15 % BMSG/JSG) and freeze-thaw stability (10 % BMSG/JSG), while significantly enhancing the anti-aging properties of flour products. The proposition of 5 % superfine BMSG/JSG did not significantly affect the tensile resistance of the dough, and even improve the dough's tensile strength. In addition, the hardness, adhesiveness, springiness and pH of fermentation increased due to the addition of chestnut powder, as supported by the dough texture analyses and fermentation characteristics findings. However, the excessive addition of chestnut powder affected the dough network's structural integrity to some extent. Further study can focus on the influencing mechanism of chestnut powder on gluten formation and related nutritional properties. Overall, this research underscores the potential of utilizing chestnut powder to enhance the nutritional and functional qualities of wheat-based products.
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Affiliation(s)
- Zhenan Rao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fubing Kou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Qiming Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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Ding X, Quan ZY, Chang WP, Li L, Qian JY. Effect of egg white protein on the protein structure of highland barley noodles during processing. Food Chem 2024; 433:137320. [PMID: 37683472 DOI: 10.1016/j.foodchem.2023.137320] [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: 04/11/2023] [Revised: 08/20/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles. During mixing and sheeting, it improved the structure of the protein network by promoting protein aggregation and cross-linking, whereas its effect on non-covalent interactions was quite different. During cooking, egg white protein promoted protein aggregation and cross-linking via heat-induced polymerization, and the distribution regularity of the protein network was improved as its flexibility diminished. The protein structure of highland barely noodles during processing was closely related to the addition amount of egg white protein, and the cooking, textural, and chemical interactions of highland barely noodles during processing changed considerably when more than 3% egg white protein was added.
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Affiliation(s)
- Xiangli Ding
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China; Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China
| | - Zhen-Yang Quan
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China
| | - Wen-Ping Chang
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China
| | - Lun Li
- Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China.
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Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Zhang M, Xiong Z, Ahmad I, Chen M, Xiong H. Effects of Potassium Carbonate on Quality Characteristics of Composite Starch‐Wheat Noodles and Its Mechanism. STARCH-STARKE 2022. [DOI: 10.1002/star.202200136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Mengtian Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 9430070 China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan 430207 China
| | - Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agricultural University Wuhan 9430070 China
| | - Mengting Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan 9430070 China
| | - Hanguo Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 9430070 China
- Hubei Juzhou Technology Co., Ltd. Room 01, Unit 1, Building 10, Optical Valley Venture Street, Dongxin Road, Wuhan East Lake New Technology Development Zone 2330 Wuhan 430040 China
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Obadi M, Zhang J, Xu B. The role of inorganic salts in dough properties and noodle quality—A review. Food Res Int 2022; 157:111278. [DOI: 10.1016/j.foodres.2022.111278] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/16/2022] [Accepted: 04/19/2022] [Indexed: 11/16/2022]
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Zhang LL, Guan EQ, Zhang KG, Zhang TJ, Bian K. The aggregation characteristics of wheat globulin induced by heating and edible salts and its effects on noodle processing quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Wang J, Ding Y, Wang M, Cui T, Peng Z, Cheng J. Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui. Foods 2021; 10:foods10123132. [PMID: 34945683 PMCID: PMC8701863 DOI: 10.3390/foods10123132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 11/16/2022] Open
Abstract
The effects of NaCl (1-3%) and kansui (0.5-1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.
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