Effect of various hydrocolloids on the physical and fermentation properties of dough

Yu, Zhu; Yadav, Madhav P.; Li, Jinxin

doi:10.1016/j.foodchem.2018.07.192

Cited by 106 publications

(34 citation statements)

References 37 publications

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“…The reverse influence was observed at higher HPMC levels. This may be due to the interaction between hydrocolloids and protein, which was crucial for dough properties; strong interactions caused disaggregation and instability of the protein network (Li et al 2019). The influence of EPW on H m was similar to that of HPMC ( Fig.…”

Section: Analysis Of Response Surfacementioning

confidence: 75%

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

Liu

Sun

et al. 2019

J Food Sci Technol

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Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The results showed that PGPF, HPMC, EWP, and water at the appropriate amounts improved the maximum dough height (H m), specific volume (SV) and hardness, as well as H m correlated with SV (R 2 = 0.6993) and hardness (R 2 = 0.7273). Moreover, the optimal formulation contained 4.84 g/100 g PGPF, 1.68 g/ 100 g HPMC, 5.87 g/100 g EWP, and 69.69 g/100 g water, potato flour basis. Furthermore, the dietary fiber, total polyphenol content, antioxidant activity, and estimated glycemic index of the steamed GF bread were, respectively, 3.17-, 1.56-, 1.44-, and 0.75-fold of those of steamed wheat bread. The optimized steamed GF bread was found to be acceptable according to the results of sensory analysis. Information collected within this study may provide further insight for optimizing the formulation of steamed GF bread based on potato flour. Keywords Bread making Á Food physical properties Á Coeliac Á Food process modeling Á Texture Electronic supplementary material The online version of this article (

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Section: Analysis Of Response Surfacementioning

confidence: 75%

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

Liu

Sun

et al. 2019

J Food Sci Technol

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“…Similarly, egg white protein could be combined with different gums (guar, locust bean, xhantan, and karaya gums) to obtain gels having different mechanical and textural properties and water holding capacity (Khemakhem et al ., ). Furthermore, interactions (ionic and H‐bonding) of gluten and starch in dough with different nonionic (guar gum, locust bean gum) and anionic (alginate, pectin, carrageenan, xhantan gum) hydrocolloids could be exploited to improve rheological, pasting or fermentation behaviours of the dough (Li et al ., ). Tan et al .…”

Section: Interactions Of Hydrocolloids and Related New Trendsmentioning

confidence: 97%

A review of current and future food applications of natural hydrocolloids

Yemenicioğlu

Farris

Türkyılmaz

et al. 2019

Int J of Food Sci Tech

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Summary The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up‐to‐date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.

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“…Wheat gluten protein is mainly composed of glutenin (Glu) and gliadin (Glia), whose structures have an important impact on formation of continuous viscoelastic dough network (Shewry et al., 2002). Nowadays, to give consumers a larger window to consume the flour products, such as bread and noodles, with elasticity and longer shelf‐life, polysaccharides as hydrocolloid additives are commonly used to improve the dough quality (Li, J. et al., 2019a, b). In most cases, polysaccharides lead to folding or aggregation of gluten proteins, causing the formation of a network and changes of the dough rheology and texture (Nicolae et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

Chen

Tang

Wang

et al. 2021

Journal of Food Science

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Absract The interaction between gluten and hydrocolloid additive, as well as the pH condition during dough formation is very important in making flour products. In this study, the influence of different pH conditions on the interactions between gluten proteins (including glutenin and gliadin) and carboxymethylcellulose (CMC), and on the rheological and microstructure changes of gluten proteins was investigated. The dynamic frequency sweep indicated CMC‐gluten displayed more solid‐like behavior under alkaline conditions than that under acidic conditions. The creep‐recovery experiment suggested acidic conditions were not conducive to maintain the elasticity of CMC‐gluten. Microstructural changes of various glutens with CMC showed that a higher ratio of β‐sheets was observed in the CMC‐gluten and CMC‐glutenin under alkaline conditions. Total free sulfhydryl contents and changes in tryptophan microenvironment showed glutenin played a key role in the G polymerization with the addition of CMC. Lower surface hydrophobicity of CMC‐gluten was displayed under acidic conditions. Scanning electron microscopy images showed that neutral and alkaline conditions were conducive to the network structure formation of CMC‐gluten and CMC‐glutenin. Practical Application This study investigated the interaction of CMC with gluten, gluten, and gliadin under different pH conditions, providing a basis for expanding dough quality improvement, and extending the in‐depth application of CMC in the food industry.

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Effect of various hydrocolloids on the physical and fermentation properties of dough

Cited by 106 publications

References 37 publications

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

A review of current and future food applications of natural hydrocolloids

Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

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