Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten

Wang, Xiaohua; Liang, Ying; Wang, Qi; Zhang, Xia; Wang, Jinshui

doi:10.1016/j.jcs.2021.103371

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…The tanδ value, which represents the ratio of G″ to G′, is utilised as a gauge of the viscoelastic properties of dough [ 36 , 37 ]. Interestingly, upon the addition of more than 5% PSY, a notable decrease in the tanδ value was observed.…”

Section: Resultsmentioning

confidence: 99%

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Gao,

Wang,

Zhang

et al. 2024

Foods

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The demand for gluten-free (GF) bread is steadily increasing. However, the production of GF bread with improved baking quality and enhanced nutritional properties remains a challenge. In this study, we investigated the effects of adding psyllium fibre (PSY) in varying proportions to buckwheat flour on the dough characteristics, bread quality, and starch digestion properties of GF bread. Our results demonstrate that incorporating PSY contributes to the formation of a gluten-like network structure in the dough, leading to an increase in the gas holding capacity from 83.67% to 98.50%. The addition of PSY significantly increased the specific volume of the bread from 1.17 mL/g to 3.16 mL/g. Bread containing PSY displayed superior textural characteristics and colour. Our study also revealed that the inclusion of PSY reduced the digestibility of starch in GF bread. These findings highlight the positive impact of incorporating PSY into GF bread, suggesting its potential in guiding the production of GF bread with a lower glycaemic index. This may be particularly beneficial for individuals seeking to regulate their blood sugar levels or adopt a low-glycaemic diet.

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Section: Resultsmentioning

confidence: 99%

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Gao,

Wang,

Zhang

et al. 2024

Foods

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“…These phenomena indicated that sanxan restricted water migration during cooking, whereas salt facilitated it. The high viscosity of the sansho forms a dense gluten-starch matrix, whereas salt enhances the denseness of the dough by promoting gluten aggregation (Wu et al, 2017;Yao et al, 2020;Wang, Liang, et al, 2021;Wang, Ma, et al, 2021). Consequently, the salt and sanxan differ in their mechanism of strengthening the structure of the noodles.…”

Section: Effect Of Sanxan On the Water Migration Of Sfns During Cookingmentioning

confidence: 99%

“…In recent years, the health problems caused by high‐salt (NaCl) diets have become increasingly severe and have become a global public health problem (Wang, Liang, et al., 2021). Although the World Health Organization recommends a daily sodium intake of less than 5000 mg, China's is much higher.…”

Section: Introductionmentioning

confidence: 99%

Effect of sanxan gel on the quality of salt‐free noodles during cooking

Wang

Liu

Li³

et al. 2023

Journal of Food Science

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The effect and mechanism of sanxan on the quality of salt‐free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum cooking time, OCT; overcooked time, OT). The results showed significant changes in the cooking process with the addition of 1.2% sanxan. The OCT for noodles with 1.2% sanxan (experimental group, EG) was extended from 5 to 7 min compared to the non‐added noodles (blank group, BG) and 1.5% salt‐containing noodles (control group, CG). The hardness and adhesiveness of BG, EG, and CG all decreased significantly during cooking. In contrast, the springiness, maximum tensile strength, and tensile fracture distance trended first to increase and then to decrease. At OCT, EG had the highest hardness (3971.69 ± 94.49 g), adhesiveness (372.26 ± 33.56 g s), and maximum tensile strength (41.51 ± 2.76 g), which remained large even after overcooking. However, those in BG and CG showed a significant reduction (p < 0.05). The proportion of free water increased progressively as cooking progressed, with CG showing the largest increase, from 82.29% to 91.19%, whereas EG showed the smallest increase, from 78.34% to 86.02%. During the cooking process, the addition of sanxan delayed the water migration, whereas salt promoted it. Sensory evaluation showed that EG was smoother in appearance than BG and tasted malty with a slight stickiness. Moreover, EG had the smallest k1 and C∞ values. Thus, sanxan is an effective additive to enhance the quality of SFNs and can replace the role of salt in noodles in some properties, which is beneficial for the development of SFNs.

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“…The interaction between water and non‐water components during heating is the main reason for these changes. There are electrostatic interactions between water and ions or ionic groups (Wang et al ., 2021); hydrogen bonds between water and neutral groups (Takigami et al ., 2000); and hydrophobic interactions between water and non‐polar groups (Hernnndez et al ., 2011). All these interactions will be disrupted and reconfigured by hydrothermal treatment during the cooking process, which impacts the quality of the FCN.…”

Section: Introductionmentioning

confidence: 99%

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

Liu

Liang

Guo

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to further clarify the influence of curdlan on the quality of frozen cooked noodles (FCN) by exploring the changes in the microstructure, rheological properties and water status of FCN during cooking. The addition of curdlan delayed the disappearance of the white core in FCN during cooking. Compared with FCN without curdlan, the microstructure of FCN with curdlan was more homogeneous, and 0.5% curdlan showed the best improvement. Furthermore, higher G′ and G′′ values and lower strain values were measured in the presence of 0.5% curdlan. Throughout the cooking process, the freezable water content significantly increased. Combined with the result of water distribution, it can be inferred that the reduction of freezable water content induced by curdlan was occurred by changing the status of water. Moreover, the result of magnetic resonance imaging indicated that the water migration rate decreased after the addition of curdlan. The results demonstrate that curdlan mitigates the degradation of FCN structure during cooking by limiting the mobility of water, which also provides new insights for improving the quality of FCN and the application of curdlan.

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Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten

Cited by 15 publications

References 27 publications

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Effect of sanxan gel on the quality of salt‐free noodles during cooking

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

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