Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Nawrocka, Agnieszka; Krekora, Magdalena; Niewiadomski, Zbigniew; Szymańska-Chargot, Monika; Krawęcka, Ada; Sobota, Aldona; Miś, Antoni

doi:10.1016/j.lwt.2019.108959

Cited by 42 publications

(21 citation statements)

References 44 publications

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“…The trend noted may be due to changes in the rheology of the pasta dough. The introduction of high-fiber components that are characterized by high water absorption and compete for water with durum semolina, hinders the proper hydration of pasta dough ingredients and affects its lower plasticity [17]. As a consequence, a simultaneous increase in the extrusion pressure and extruder output was observed (Table 1).…”

Section: Pasta Processingmentioning

confidence: 99%

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

et al. 2021

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Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.

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Section: Pasta Processingmentioning

confidence: 99%

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

et al. 2021

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“…Saccharomyces cerevisiae is also partly responsible for the final product flavour (Dong & Karboune, 2021). Yeast metabolites is not only limited to affecting the growth and metabolism of yeast but also affect the gluten network and dough rheology (Nawrocka et al ., 2019). Yeast fermentation metabolites such as carbon dioxide (CO 2 ), glycerin, succinic acid affect the quality of fermented dough.…”

Section: Introductionmentioning

confidence: 99%

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Xie

Yanan

Sun

2022

Int J of Food Sci Tech

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Summary In this study, recombinant dough and simulated dough medium were used to study the effect of different glucose levels on quality of dough. With the increase of glucose levels (3, 6, 9, 12 and 15 g/100 g mixed flour) in recombinant dough, the water absorption and extensibility of the dough decreased significantly. Compared with the sugar‐free medium, the maximum height of the dough added with glucose gradually increased, and the CO2 retention rate decreased slightly. The glucose levels in the dough changed the water mobility and distribution. Compared with 3% glucose levels, yeast produced much more glycerol content and ethanol content in 6% and 15% glucose medium, which affected rheological properties of dough. Different glucose levels affected the fermentation state of yeast and metabolites significantly, 3% glucose medium was more suitable for the dough fermentation and growth of yeast during dough fermentation.

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“…Over the past decades, Raman spectroscopy has been effectively introduced to various areas of scientific research, among others: plant biology, biomedical research as well as food and agricultural studies [ 1 , 2 , 3 , 4 , 5 , 6 ]. This technique allows exploring the molecular structures of biochemical compounds and the composition of the sample in a non-destructive manner [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

FT-Raman Spectroscopy as a Tool to Study the Secondary Structures of Wheat Gliadin Proteins

et al. 2021

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Raman spectroscopy is a useful method in biological, biomedical, food, and agricultural studies, allowing the simultaneous examination of various chemical compounds and evaluation of molecular changes occurring in tested objects. The purpose of our research was to explain how the elimination of ω-fractions from the wheat gliadin complex influences the secondary structures of the remaining αβγ-gliadins. To this aim, we analyzed the endosperm of wheat kernels as well as gliadin proteins extracted from two winter wheat genotypes: wasko.gl+ (control genotype containing the full set of gliadins) and wasko.gl− (modified genotype lacking all ω-gliadins). Based on the decomposition of the amide I band, we observed a moderate increase in β-forms (sheets and turns) at the expense of α-helical and random coil structures for gliadins isolated from the flour of the wasko.gl− line. Since ω-gliadins contain no cysteine residues, they do not participate in the formation of the disulfide bridges that stabilize the protein structure. However, they can interact with other proteins via weak, low-energetic hydrogen bonds. We conclude that the elimination of ω-fractions from the gliadin complex causes minor modifications in secondary structures of the remaining gliadin proteins. In our opinion, these small, structural changes of proteins may lead to alterations in gliadin allergenicity.

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Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Cited by 42 publications

References 44 publications

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

FT-Raman Spectroscopy as a Tool to Study the Secondary Structures of Wheat Gliadin Proteins

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