Effect of arabinoxylan addition in Chinese steamed bread

TIAN, Beibei; Chen, Jie; Xu, Fei

doi:10.1590/fst.77022

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…Nevertheless, similar to all starchy foods, the quality alterations that occur during storage impact the edible quality of the leavened pancake and curtail its shelf life. Primarily, these alterations are associated with phenomena such as starch retrogradation, moisture migration, and the interaction between starch and gluten proteins [ 1 , 2 ]. With the extension of storage time, amylopectin regenerates and forms a recrystallized structure, which leads to the hardening of texture, the weakening of flavor, and a decrease in the nutritional value and digestibility of flour products [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes

Li,

Tian,

et al. 2024

Foods

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Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short–range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage.

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Section: Introductionmentioning

confidence: 99%

Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes

Li,

Tian,

et al. 2024

Foods

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Investigation of Geographical Differences of Arabinoxylan in Wheat Grain and Gel Properties of Arabinoxylan/Starch Complexes and In Vitro Digestion

Wu,

Zhou,

Ying

et al. 2024

Foods

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With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and average temperatures during the filling period to study the differences in the Arabinoxylan (AX) of wheat bran. The higher the altitude of the wheat production area was, the higher the AX content in the wheat bran was. Therefore, wheat bran from high-altitude production areas was selected for extracting AX. Different proportions of AX were added to wheat starch (WS) to explore the influence of different concentrations of AX on the gelatinization of WS, including the solubility, swelling capacity, rheological properties, and microstructure of the gelatinized products. Among these eight kinds of wheat, the content of total AX accounted for 11.90–15.79% of their dry weight, with the highest content being in wheat from Wuwei, Gansu. Among them, the content of water-soluble AX accounted for approximately 0.85% of their dry weight content. After adding different concentrations of 0.05–2% AX to the WS system, the gel network structure was changed. The starch hydrolysis rate of bread with 2% AX added was the lowest, of which the contents of rapidly digestible starch and slowly digestible starch were 40.02% and 36.61%, and resistant starch was as high as 25.31%. The addition of AX to starch-based foods is helpful for controlling postprandial blood sugar and insulin levels.

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Effect of arabinoxylan addition in Chinese steamed bread

Cited by 2 publications

References 29 publications

Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes

Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes

Investigation of Geographical Differences of Arabinoxylan in Wheat Grain and Gel Properties of Arabinoxylan/Starch Complexes and In Vitro Digestion

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