Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Jia, Ziyang; Yang, Heng; Zhang, Yudong; Ding, Wenping; Shuang, Yuan; Fu, Yang; Xie, Qianran; Dong, Tongjun; Wu, Yan; Wang, Xuedong

doi:10.1111/ijfs.15582

Cited by 2 publications

(3 citation statements)

References 31 publications

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“…SEM analysis also further demonstrated that the protein molecules of LEP can enhance their binding to starch in wheat flour through hydrogen bonds. As a result, the surface of the LSGS became smoother, which was similar to previous research results [23].…”

Section: Scanning Electron Microscope (Sem)supporting

confidence: 90%

“…Referring to the method described by Jia et al, with some modifications [23], the texture properties of the samples before and after extrusion were studied by using a texture analyzer (TX-XT Plus, Beijing Oriental Anno Technology Co., Ltd., Beijing, China). The hardness and chewiness were determined in full texture mode using a cylindrical probe (P/75) with a diameter of 75 mm.…”

Section: Radical Expansion Rate (Rer) and Oil Absorption Rate (Oar)mentioning

confidence: 99%

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Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Xie

et al. 2023

Foods

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Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products.

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Section: Scanning Electron Microscope (Sem)supporting

confidence: 90%

Section: Radical Expansion Rate (Rer) and Oil Absorption Rate (Oar)mentioning

confidence: 99%

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Xie

et al. 2023

Foods

View full text Add to dashboard Cite

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“…As shown in Table 1, the water absorption of the dough increased significantly with the increase in gluten protein content. This is due to the high gluten protein content, which improves the water absorption of the dough through the interaction of hydrogen bonds with water molecules (Jia et al ., 2022). Gluten proteins absorb water and swell to form a network structure, thus improving the structure and physical properties of dough.…”

Section: Resultsmentioning

confidence: 99%

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Xie,

Li,

et al. 2023

Int J of Food Sci Tech

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SummaryIn this experiment, the effects of gluten protein levels of 6.83% (low gluten), 10.24 (medium gluten), and 13.65% (high gluten), on the physicochemical and fermentation properties of corn dough were studied. The water absorption and weakening of corn dough increased significantly with gluten protein addition, but the development time was gradually shortened. The gas retention capacity of the dough was improved by the addition of gluten protein, which delayed the gas leakage time. The G′ and G" modulus decreased, while Tan δ increased with the increase of gluten protein content. After fermentation, corn dough with 13.65% gluten protein content had the least amount of free water. Total sulfhydryl bond content and disulfide bond content were highest in the dough with a gluten protein content of 13.65%, but irregular curling was no observed. Doughs with gluten protein content of 6.83% were less viscoelastic and elastic compared to doughs with gluten protein content of 10.24%. The gluten protein content of over 10.24% greatly improved the rheological properties of corn dough to a greater extent by strengthening the network structure of the dough.

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Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Cited by 2 publications

References 31 publications

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

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