Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Abstract

Summary Long‐chain inulin is found to damage the quality of flour products even at low addition amounts due to its molecular structure. The purpose of this study is to investigate the effect of modified long‐chain inulin on the properties of the dough and steamed bread. The rheological properties of dough, as well as the structure, moisture distribution and retrogradation enthalpy of the steamed bread, were evaluated with a rheometer, a texture analyser, low‐field nuclear magnetic resonance and a spectrometer differential scanning calorimetry, respectively. The results showed that the phosphorylation of long‐chain inulin (PFXL) addition in wheat flour could decrease the G′ and G′′ of the dough, which exerted different effects depending on the substitution level. The addition of PFXL (≤5.0%) contributed to a uniform crumb with well‐distributed cells of steamed bread. During the storage of steamed bread, PFXL slowed down the retrogradation process, especially at 5% of substitution level. In conclusion, the phosphorylation of long‐chain inulin is an effective method to broaden its potential applications such as improving the nutritional and textural quality of steamed bread.

Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography

“…In the TPA mode, hardness is defined as the sample's maximum force during the first compression cycle [31]. It is obvious that the hardness of CSB gradually increased, from an initial 10.1 N to 40.4 N, which was consistent with the results of previous studies [32]. Furthermore, the flexibility of CSB showed an overall decreasing trend alongside the extension of storage time, from an initial 6.5 mm to 6.0 mm, which was similar to the results of previous studies [33].…”

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

“…The value of DSP was calculated as 0.020 according to eq. 1, indicating a low degree of phosphate group substitution (Zhao et al ., 2023a).…”

“…The molybdenum blue spectrophotometry was used to determine the phosphorus content of PDFXL. The standard curve (the concentration ranging from 0 to 8.0 μg/mL) was defined by potassium dihydrogen phosphate (Zhao et al ., 2023b). Equation (1) was utilised for calculating the level of substitution of phosphate groups:…”

“…However, the lengthy molecular chain of FXL leads to limited exposure of intramolecular groups and the presence of dense crystalline regions, resulting in diminished hydrophilicity and lipophilicity. Consequently, supplementing wheat dough with a high amount of FXL would destroy the gluten network structure, negatively affecting the gas retaining capacity and leading to deterioration in the texture of the final product (Luo et al ., 2018; Zhao et al ., 2023b). Previous studies have shown that even the addition of low concentrations of FXL can have detrimental effects on dough, increasing stiffness and decreasing elasticity (Kou et al ., 2019).…”

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

“…The methodology for determining the specific volume drew inspiration from the approach outlined by Zhao, Li, et al. (2022), with minor modifications. $$$$\begin{equation}\lambda {\mathrm{\;}} = \frac{{\mathcal{v}}}{{\mathcal{m}}}{\mathrm{\;}},\end{equation}$$$$where λ is the specific volume, mL/g, v is the volume, mL, m is the mass, g .…”