Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

Zhou, Yun; Dhital, Sushil; Zhao, Chenyang; Ye, Fayin; Chen, Jia; Zhao, Guohua

doi:10.1016/j.foodhyd.2020.106203

Cited by 128 publications

(96 citation statements)

References 92 publications

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Section: Introductionmentioning

confidence: 99%

“…Despite substantial evidence that water redistribution due to fibre addition plays a major role in gluten development [10,12], a combination of mechanisms is most likely to concomitantly act, which extends also to the effect of fibres on starch gelatinization and swelling [13] and on proteins and gluten thermo-setting [14][15][16]. Furthermore, the relationship between the molecular properties of fibres from the soluble and insoluble fractions (SDF and IDF, respectively) and interactions with gluten are not fully elucidated [12]. Wang and co-workers [17][18][19][20] performed a systematic study on the effects of both soluble arabinoxylans (WEAX) and water insoluble solids with a focus on the gluten network and concluded that both fractions had similar effects, driven by the same physical and chemical mechanisms.…”

Section: Introductionmentioning

confidence: 99%

“…However, it should be taken into account that while IDF is mainly responsible for water binding and redistribution among food constituents [21], SDF alters the plasticizing properties of the water phase by changes in the volumetric density of hydrogen bonds available for interaction with the biopolymers [13,16]. Hydrogen bonding is also the suggested mechanisms for interactions between fibres and gluten [12,22]. The hydrogen bonding ability of fibres is dependent on the molecular size and the effective number of hydroxyl groups available for interactions [13,16].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

Renzetti

Theunissen

Horrevorts

2021

Foods

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This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

Renzetti

Theunissen

Horrevorts

2021

Foods

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“…The maximum strain in dough decreased 73% with 5% of CCPP compared to the control, in contrast to 41% decrease in gluten. Maximum deformation was lower in gluten compared to that of dough, and this could be attributed in part to a possible portion of the fiber that was solubilized and removed during the isolation of gluten, as suggested by other researchers [ 30 ]. Interestingly, the curves for gluten control and 1.25% CCPP overlapped while this was not observed in dough ( Figure 2 ).…”

Section: Resultsmentioning

confidence: 77%

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Rosas-Sánchez

Hernández-Estrada

Suárez-Quiroz

et al. 2021

Foods

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Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin–Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten’s elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.

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“…Regardless of whether nearness is normally or removed financially, filaments are confused because of variety in types, measures just as characteristic connections. It is currently perceived that unblemished and inborn, common strands have more physiological criticalness contrasted with profoundly prepared, detached, and included filaments [19].…”

Section: Insoluble Dietary Fibres (Isd)mentioning

confidence: 99%

A comprehensive review on dietary fiber and their functional properties in human body

Kshirsagar¹,

Takarkhede²,

Jha³

et al. 2020

World J. Bio. Pharm. Health Sci.

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The term 'dietary fiber' (DF) was first presented in the 1950s, alluding to plant cell divided materials; later it was utilized to portray a class of plant-started polysaccharides, which can't be processed and retained in the gastrointestinal plot. Dietary fiber is seen as a physiologically torpid material, and although the best glycemic list building and properties of various fiber sources have for a long while been recognized. Dietary fiber isn't just attractive for its wholesome properties, yet additionally for its useful and mechanical properties. Dietary fiber can be classiﬁed in many different ways such as structure and solubility. Based on solubility, they can be divided into soluble or insoluble Dietary Fibres. Soluble Dietary Fibres incorporate oligosaccharides, including fructooligosaccharide (FOS), gelatins, β- glucans (oat and grain grains), galactomannan gums, alginate, and psyllium. Dietary fiber incorporates all non-starch polysaccharides impervious to processing in the small digestive tract and fermentable in the internal organ. Soluble dietary fibres are generally present in plants including agave, garlic, onions, and wheat. Insoluble strands, similar to those found in wheat, grain, vegetables, and organic products. Dietary Fiber analysis is regarded as one of the most tedious assays used in the food industry for nutritional labeling, quality control, and R&D purposes. Recently the food industry has investigated ways of improving the overall nutritional balance of carbohydrate-rich foods and focused on increasing their dietary fiber. This review article reports is evidence regarding fiber enrichment of cereal foods and looks out for future trends in enriched dietary fiber products.

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Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

Cited by 128 publications

References 92 publications

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

A comprehensive review on dietary fiber and their functional properties in human body

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