Effect of heating and acidic <scp>pH</scp> on characteristics of wheat gluten suspension

Garg, Swati; Cran, Marlene; Mishra, Vijay Kumar

doi:10.1111/ijfs.14097

Cited by 15 publications

(9 citation statements)

References 33 publications

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“…Lower ( p ≤ 0.05) wet gluten values were observed for SBS-tempered wheats (1.25 and 1.5%) relative to the control, showing lower gluten water-binding capacity ( Table 5 ). The differences were due to the lowered wheat flour pH, which could have altered the gluten formation and structure, reducing the flour water -binding capacity [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Rivera

Deliephan

Dhakal

et al. 2021

Foods

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The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in E. coli O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in E. coli (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (p ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the E. coli O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality.

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Section: Resultsmentioning

confidence: 99%

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Rivera

Deliephan

Dhakal

et al. 2021

Foods

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“…Insoluble WPs, consisting of glutenin and gliadin, exhibited a wide variety of subunits between 25 and 100 kDa and below 15 kDa, in accordance with previous studies (Figure S1, lane 2). 25,35 SPs showed a distinctive α subunit (67−71 kDa) from 7S, together with an acidic subunit (32 kDa) and a basic subunit (19 kDa) from 11S (Figure S1, lane 3). 36 Although the emulsibility of proteins can be improved by moderate hydrolysis, 37 the integrity of primary structures of proteins cannot be guaranteed.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Simultaneous Refolding of Wheat Proteins and Soy Proteins Forming Novel Antibiotic Superstructures by Carrying Eugenol

Zong

Ren

et al. 2021

J. Agric. Food Chem.

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Essential oils (EOs) are natural antibiotic chemicals for food preservation; however, their use is challenging due to low solubility and high volatility. In this study, hybrid protein particles with hydrophobic interiors and colloidal stability were designed to carry hydrophobic eugenol with enhanced storage and thermal stability. Stable self-emulsified delivery systems (SEDSs) were facilitated by simply mixing eugenol with wheat proteins (WPs) and soy proteins (SPs) at pH 12 prior to neutralization. This strategy enabled protein co-folding that permitted the entrapment of eugenol with a high entrapment capacity of ca. 500 mg/g protein. Control over the SP/WP ratios contributed to tunable microstructural conformations, which in turn modulated the stability of SEDSs with prominent bacteriostatic properties against fungi when applied to rice cakes during long-term storage. These results underline the feasibility of properly utilizing EOs by binary protein structures, where the antibacterial properties of EOs could be manipulated coherently.

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“…The processing of sugar–salt solutions in a cavitation reactor before mixing with the dough makes it possible to reduce the salt and sugar content in bread by 15–20% without changing the taste and nutritional value of the product. Cavitation technology makes it possible to produce fat emulsions for dough only from vegetable fats and water, since in the process of their preparation, partial hydrolysis of fats occurs, with the formation of di- and monoglycerides which are natural emulsifiers 38 – 40 .…”

Section: Introductionmentioning

confidence: 99%

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

Tursunbayeva

Изтаев

Мынбаева

et al. 2021

Sci Rep

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The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.

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Effect of heating and acidic pH on characteristics of wheat gluten suspension

Cited by 15 publications

References 33 publications

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Simultaneous Refolding of Wheat Proteins and Soy Proteins Forming Novel Antibiotic Superstructures by Carrying Eugenol

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

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