Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure

Guo, Wentao; Yang, Xuefei; Ji, Yishun; Hu, Bin; Li, Wan-Guang; Zhong, Xia; Jiang, Shaotong; Zheng, Z.

doi:10.1016/j.jcs.2023.103689

Cited by 12 publications

(4 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…3c). This can be explained as a result of ice crystals generated at temperatures below freezing point, disrupting the structure of the gluten network of dough (Guo et al ., 2023). The springiness of DWD‐5, DWD‐10, and DWD‐15 was better than that of DWD‐0 during frozen storage, which could be attributed to the low moisture absorption of the insoluble fibres in DTF.…”

Section: Resultsmentioning

confidence: 99%

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThis study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture and tensile properties of the dough after it had been frozen and thawed. With increasing DTF, the content of dietary fibre (8.69–9.63%) and ash (0.54–1.05%) increased significantly, but the content of starch (58.56–54.96%) and protein (11.03–10.35%) decreased as compared to that of wheat flour alone. The thermal and freeze–thaw stability of composite flour was greatly improved with increasing amounts of DTF, and the retrogradation of the dough was delayed. DTF (5–15%) proportionately delayed deterioration of springiness and retarded hardening of the frozen dough. In addition, the extensibility of the frozen dough was significantly increased by adding 10–25% DTF. The results suggest that DTF has the potential to positively influence the quality of frozen wheat dough, while at the same time increasing the high‐value utilisation of tigernut.

show abstract

Section: Resultsmentioning

confidence: 99%

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Microstructure Analysis of Composite Dough. Observation of the microstructure of potato-oat composite dough by SEM (FlexSEM1000, HITACHI) at 1000×, according to the method of Guo et al 19 After vacuum freeze-drying (wet base moisture content below 10%), small pieces of dough with a smooth surface in the middle of the dough were taken and observed using a scanning electron microscope.…”

Section: Ftir Analysis Of Composite Doughmentioning

confidence: 99%

Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats

Zhang,

Ren,

Liu

et al. 2024

ACS Omega

View full text Add to dashboard Cite

To provide a theoretical basis for the frozen storage of potato-oat composite dough and its products, this investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze− thaw cycles. The study measured key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, color, and sensory assessment. The influence of these factors on the product's quality is analyzed. The findings revealed that the freeze−thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze−thaw cycles resulted in darker color, and the sensory properties of the product were affected significantly after exceeding three freeze−thaw cycles. Moreover, an increase in the number of freeze−thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas G′ initially increased and then decreased. The G″ of the composite dough peaked after the third freeze−thaw cycle. Overall, the composite dough quality significantly deteriorated at the fourth freeze−thaw cycle. There was a significant increase in the freezable water content, the largest modulus of elasticity, and the smallest tan δ. Therefore, the usage of the potato-oat composite dough should not exceed three cycles.

show abstract

“…To observe the dough's microstructure, we followed a method described by Guo et al, with the same procedure and different samples and instruments [23]. After adding 50 µg/g of potassium bromate or different concentrations of rBVL-MRL522 (0.5, 1, or 2 U/g), the wheat flour was thoroughly mixed using a farinograph equipped with a 300 g dough mixing bowl.…”

Section: Microstructure Of Doughmentioning

confidence: 99%

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase

Zhu,

Zhang,

Bian

et al. 2023

Foods

View full text Add to dashboard Cite

This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption of wheat flour. However, the introduction of rBVL-MRL522 caused a significant elongation in the formation time of wheat flour dough, extending it by 88.9%, and also resulted in a 50% increase in the stabilization duration of wheat flour dough. Furthermore, adding rBVL-MRL522 led to a proportional rise in both the elastic and viscous moduli (G’’ of the dough, signifying that r-BVL (rBVL-MRL522) has a beneficial effect on the gluten strength of the dough. Integrating rBVL-MRL522 promoted the consolidation of the gluten-based cross-linked structure within the dough, decreasing the size of starch particles and, more evenly, the dispersion of these starch particles. In the noodle processing, adding rBVL-MRL522 at a rate of 1 U/g raised the L* value of the noodles by 2.34 units compared to the noodles prepared without the inclusion of rBVL-MRL522. Using a greater amount of rBVL-MRL522 (2 U/g) substantially increased the hardness of the noodles by 51.31%. Additionally, rBVL-MRL522 showed a noteworthy enhancement in the elasticity, cohesiveness, and chewiness of the noodles. In conclusion, rBVL-MRL522 promoted the cross-linking gluten, leading to a more extensive and condensed three-dimensional network structure in raw and cooked noodles. As a result, this study offers valuable insights into the environmentally friendly processing of dough and associated products.

show abstract

Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure

Cited by 12 publications

References 28 publications

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase

Contact Info

Product

Resources

About