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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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2
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Rheological properties of wheat dough mediated by low-sodium salt. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Hu H, Lin H, Xiao L, Guo M, Yan X, Su X, Liu L, Sang S. Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread. Foods 2022; 11:foods11172622. [PMID: 36076808 PMCID: PMC9455579 DOI: 10.3390/foods11172622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/18/2022] [Accepted: 08/25/2022] [Indexed: 12/13/2022] Open
Abstract
To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion of dough, the specific volume, texture, color, GI, starch digestion characteristics, and α-amylase inhibition rate of bread. The results showed that the incorporation of wheat bran and oat bran both reduced the final expanded volume of the dough, decreased the specific volume of the bread, and increased the bread hardness and crumb redness and greenness values as compared to the control wheat group. The above physical properties of bran-containing bread obviously deteriorated while the bread with β-glucan did not change significantly (p < 0.05). The GI in vitro of bread was in the following order: control (94.40) > wheat bran (69.24) > β-glucan (65.76) > oat bran (64.93). Correspondingly, the oat bran group had the highest content of slowly digestible starch (SDS), the β-glucan group had the highest content of resistant starch (RS), and the control group had the highest content of rapidly digestible starch (RDS). For the wheat bran, oat bran, and β-glucan group, their inhibition rates of α-amylase were 9.25%, 28.93%, and 23.7%, respectively. The β-glucan reduced the bread GI and α-amylase activity by intertwining with starch to form a more stable gel network structure, which reduced the contact area between amylase and starch. Therefore, β-glucan in oat bran might be a key component for reducing the GI of whole oat bread.
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Affiliation(s)
- Han Hu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Huihui Lin
- Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Lei Xiao
- Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Minqi Guo
- Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Xi Yan
- Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Xueqian Su
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Lianliang Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Shangyuan Sang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China
- Correspondence:
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Wang Q, Zhang H, Zhu W, Li C, Xu Y, Ding X, Zhou X. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2060252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qiuyu Wang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
| | - Haifeng Zhang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Wenzheng Zhu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Chunmei Li
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Yan Xu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiangli Ding
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiaoyan Zhou
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
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5
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Huang D, Teo NZ, Gao J, Jin X, Zhou W. Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipase. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Danlan Huang
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Ni Zhen Teo
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
| | - Jing Gao
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Xiaoxuan Jin
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Weibiao Zhou
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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6
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Cheng L, Wang X, Gu Z, Hong Y, Li Z, Li C, Ban X. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread. Int J Biol Macromol 2022; 209:144-152. [PMID: 35381284 DOI: 10.1016/j.ijbiomac.2022.03.208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/25/2022] [Accepted: 03/30/2022] [Indexed: 01/25/2023]
Abstract
The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers. The MWF steamed bread had the highest appearance score (42.78) and total sensory evaluation score (81.60), and the PF steamed bread exhibited the highest specific volume (1.84 mL/g) and taste score (43.05). An increase in the degree of potato flour gelatinization led to an increase in dough gas retention coefficient from 80.20 mL/100 mL to 85.17 mL/100 mL and a more uniform and dense dough microstructure. During dough preparation, the increased gelatinization degree of potato flours enhanced the hydroscopicity competition between potato starch and gluten, resulting in a flocculent gluten network and increased potato starch volume during steaming. During steaming, steamed bread with higher gelatinization degree of potato flour formed a homogenous and dense starch gel-gluten double network, making them softer with more uniform gas cells and larger specific volume. Thus, this study provides a perspective of the effect of starch gelatinization on steamed bread quality.
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Affiliation(s)
- Li Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xu Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
| | - Yan Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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7
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Villasante J, Espinosa-Ramírez J, Pérez-Carrillo E, Heredia-Olea E, Metón I, Almajano MP. Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Feng W, Ma S, Wang F, Wang X. Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Wenjuan Feng
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Fengcheng Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
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9
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Jin F, Niu L, Tu J, Xiao J. Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle. STARCH-STARKE 2021. [DOI: 10.1002/star.202100168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Fengfang Jin
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Liya Niu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jin Tu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jianhui Xiao
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding Ministry of Education Jiangxi Agricultural University Nanchang 330045 China
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10
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Islam MZ, Shim M, Jeong S, Lee Y. Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15105] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohammad Zahirul Islam
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
| | - Min‐Jung Shim
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
| | - Su‐Yeon Jeong
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
| | - Young‐Tack Lee
- Department of Food Science and Biotechnology Gachon University Seongnam 13120 Republic of Korea
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11
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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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12
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Pasqualone A, Costantini M, Labarbuta R, Summo C. Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111580] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Yuan Y, Hong T, Ma Y, Xu D, Zhang H, Jin Y, Wu F, Xu X. Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties. Cereal Chem 2021. [DOI: 10.1002/cche.10433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yirong Yuan
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Tingting Hong
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yongshuai Ma
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Dan Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Huang Zhang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Fengfeng Wu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
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14
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Arora B, Yoon A, Sriram M, Singha P, Rizvi SS. Reactive extrusion: A review of the physicochemical changes in food systems. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102429] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Liu X, Yang L, Zhao S, Zhang H. Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1733600] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Xingli Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Longsong Yang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Shuangli Zhao
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Hua Zhang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
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16
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Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02379-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Sun H, Ju Q, Ma J, Chen J, Li Y, Yuan Y, Hu Y, Fujita K, Luan G. The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality. Food Sci Nutr 2019; 7:2977-2985. [PMID: 31572591 PMCID: PMC6766540 DOI: 10.1002/fsn3.1153] [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: 02/18/2019] [Revised: 05/13/2019] [Accepted: 05/17/2019] [Indexed: 11/18/2022] Open
Abstract
The effects of extruded corn flour (ECF) on the rheological properties of the wheat-based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the water absorption capacity increased with the increasing amount of ECF, while dough development time (DT) and dough stability (ST) showed a downward trend, and the composite dough became more resistant to retrogradation. The microstructure of the composite dough showed that the presence of both ECF and unextruded corn flour (UECF) resulted in a more broken gluten matrix. The breads made from the composite flour with ECF had significantly softer texture, lower hardening percentage with storage time, darker crust color, larger specific volume, and higher sensory scores than the UECF ones. It is concluded that the extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage.
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Affiliation(s)
- Huaxing Sun
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Qian Ju
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Jie Ma
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Jincheng Chen
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yaoxi Li
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yanqiu Yuan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yayun Hu
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Kaori Fujita
- Japan International Research Center for Agricultural ScienceIbarakiJapan
| | - Guangzhong Luan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
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