Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy

Nawrocka, Agnieszka; Krekora, Magdalena; Niewiadomski, Zbigniew; Miś, Antoni

doi:10.1016/j.foodhyd.2018.07.020

Cited by 35 publications

(18 citation statements)

References 41 publications

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“…In order to determine the structural changes in the powders studied, difference spectra in the spectral regions of 900-1 800 and 2 400-3 800 cm -1 were calculated according to Nawrocka et al (2018). Briefly, all spectra were band area-normalized, and then the spectrum of the control sample was subtracted from the spectra of the moisturized samples.…”

Section: Methodsmentioning

confidence: 99%

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Wajs¹,

Bańda²,

Panek³

et al. 2020

Int. Agrophys.

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In recent years, there has been growing interest in the elimination of undesirable phenomena in the processing of bulk materials. In this study, the relationship between the mechanical properties of caking, as analysed with FTIR structural measurements, and the phenomena connected with fungal growth were investigated in wheat flour and potato starch. The materials were stored in high humidity conditions at room temperature (20 ± 2 o C) in order to rapidly cause caking. The results showed changes in cake strength, for which the maximum force recorded by the sensor during storage was assumed. For the potato starch, the maximum strength occurred on the 8th day of storage and amounted to 29.4 N. From that day, the level of strength in this powder started to decrease, however, an increase in fungal contamination was also observed. Day 8 also marked the beginning of structural changes in the potato starch, which were observed in the FTIR spectra. The results obtained suggest that the strength of the agglomerates correlates with structural changes and fungal contamination. K e y w o r d s: caking, food powders, mechanical properties, fungal spoilage, powder quality

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Section: Methodsmentioning

confidence: 99%

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Wajs¹,

Bańda²,

Panek³

et al. 2020

Int. Agrophys.

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“…Additionally, analysis of the β-sheets region in the amide III band can provide information about two types of hydrogen bonds (type I and type II) [ 32 ] formed during dough mixing. According to Nawrocka et al [ 33 ], the type I hydrogen bonds (–HN···O=C–) with a band at ca. 1230 cm −1 can be formed between polypeptide chains in the gluten network leading to its aggregation, whereas H bonds of type II (–HN···O, ether bond) with a band at ca.…”

Section: Spectroscopic Methods Used In the Study Of Gluten Structumentioning

confidence: 99%

“…Cellulose and inulin as water insoluble polysaccharides led to formation of pseudo-β-sheets, whereas water soluble pectins induced formation of hydrated/extended β-sheets. Differences in the gluten structure between gluten dough and model dough were observed by Nawrocka et al [ 33 ] as a result of supplementation of both doughs with celluloses differing in particle size and chemical structure. Analysis of the FT-IR spectra of the control gluten dough showed presence of the bands assigned to hydrated β-sheets and water microvoids which indicate proper hydration level of the gluten network.…”

Section: Factors Affecting Structure Of Gluten Network Gliadins Amentioning

confidence: 99%

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

et al. 2021

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

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“…However, high-molecular-weight glutenin subunits participating in the depolymerization reaction facilitate a weakened gluten network, resulting in decreased resistance to extension. Additionally, gluten secondary structure plays an important role in the gluten network (Nawrocka et al, 2018;Wang et al, 2018) and affects the extensographic properties of dough. Wellner et al (2005) revealed that glutenins primarily contributed to β-structures (β-sheets and β-turns), while gliadins primarily contributed to the α-helix structure.…”

Section: Extensograph Properties Of Steamed Bread Doughmentioning

confidence: 99%

Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough

Zhan

Wang

et al. 2021

J. Food Process. Preserv.

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Effect of baked wheat germ (BWG) on the extensional properties, water mobility, and fermentation properties of steamed bread dough was investigated. The extensograph properties analysis revealed that dough containing BWG exhibited a decreasing trend (p < .05) in extensibility and resistance to extension, indicating that the structure of the gluten network was weakened. Analysis of water mobility revealed that the T 22 and T 23 dramatically reduced as the level of BWG increased, decreasing water availability to the gluten matrix and reducing gluten strength. The analysis of fermentation properties showed that the presence of BWG decreased the maximum dough height, indicating that added BWG destroyed the continuous starch-gluten matrix and prevented the free expansion of wheat dough during the proofing stage.However, the total gas production of dough containing BWG was significantly higher than that of the wheat dough, revealing that the increase in levels of BWG facilitated yeast activity for the production of CO 2 . Novelty Impact StatementWe investigated the external properties, water mobility, and fermentation properties of BWG-enriched dough. The results showed that BWG decreased the extensibility and water availability, resistance to extension of dough by forming weakened gluten network structure, causing a small steamed bread volume. Our ultimate aim was to improve the utilization of wheat germ and the nutrition of BWG-enriched steamed bread. Highlights• BWG can decrease the extensibility and resistance to extension of dough by forming weakened gluten network structure.• Gluten secondary structure changes may be combined to explain the dough extensogaph properties.• BWG can decrease water availability to gluten matrix and reduced gluten strength.• BWG can prevent the free expansion of fermented dough and cause a small steamed bread volume. | INTRODUC TI ONChinese steamed bread has been a traditional staple food in China for many centuries, and the increasingly popular trend in healthy eating has led to a growing interest in several healthy foods, including bran and germ. Indeed, several studies have revealed that the addition of wheat germ enhances the nutritional value of steamed bread by increasing the concentration of minerals, proteins, and fat compared with steamed bread prepared from pure wheat flour (Fatma et al., 2018;

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Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy

Cited by 35 publications

References 41 publications

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough

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