Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field 1 H NMR technique

Sangpring, Yada; Fukuoka, Mika; Ban, Nobuo; Oishi, Hiroki; Sakai, Noboru

doi:10.1016/j.jfoodeng.2017.04.009

Cited by 21 publications

(10 citation statements)

References 34 publications

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“…During frozen storage, water mobility changes were associated with the hydrogen‐bonding structure. In dough, protein and starch had hydrogen‐bonding sites, which had access to form hydrogen bonds with water molecules, thus influencing water mobility (Sangpring et al., 2017). It was reported that a redistribution of water took place from gluten to starch during heating, owning to the great mass of starch granules absorbed water during gelatinization and interwove with gluten network (Wang et al., 2004), thereby the highly cross‐linked starch‐gluten network resulted in a positive tendency of water migration.…”

Section: Resultsmentioning

confidence: 99%

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

Yuan

Hong

et al. 2021

Cereal Chem

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Background and objectives Flour heat treatment is commonly used to improve dough and bread quality. This study creatively proposed applying partial preheated dough (PPHD) to frozen dough and evaluated bread characteristics and its internal mechanism systematically. Findings Results suggested that moderate PPHD level presented higher specific volume, softer hardness, more appealing brown crust color and more uniform texture of frozen dough bread. Moisture status analysis showed that PPHD restricted the mobility of overall water molecules and the migration from bound water to semi‐bound water. DSC and RVA results suggested that the inter‐ and intramolecular association of starch granules, leading to abundant formation of hydrogen bonds, strengthened the gluten matrix network. Besides, gelatinized starch granules in PPHD served as a paste to promote the cross‐linking of starch and gluten, which was observed by SEM. Conclusions Partial preheated dough inhibited ice recrystallization by restricting water migration and formed a highly networked starch–gluten structure that delayed its destruction during freezing. Significance and novelty This study demonstrated obvious improvement of PPHD on frozen dough quality and further explained the mechanism systematically. Moreover, the method was innovative, simple, and easy to operate, so it could help to promote the development of the frozen dough industry.

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Section: Resultsmentioning

confidence: 99%

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

Yuan

Hong

et al. 2021

Cereal Chem

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“…Some of the ingredients include wheat bran (Hemdane et al., 2017b; Xiong et al., 2017), fenugreek fiber (Huang et al., 2016), barley or oat β‐glucan (Huang, Zhao, et al., 2019; Wang et al., 2017), arabinoxylan (Guo et al., 2018), organic acids (Hopkins et al., 2019), polyols (Zhou et al., 2016), sugar (Peng et al., 2017), and starch modified by octenyl succinic anhydride (Pojić et al., 2016). The impact of variables such as dough mixing/kneading time (Kim & Cornillon, 2001; Leung et al., 1979; Parenti, Guerrini, Carini, et al., 2021; Parenti, Guerrini, Zanoni, et al., 2021; Sangpring et al., 2017), hydration level (Lu & Seetharaman, 2013; Parenti, Guerrini, Zanoni, et al., 2021; Yang et al., 2021), and vacuum mixing (Yang et al., 2021) has additionally been the subject of investigation. When TD NMR is used in combination with rheological, thermal, or other techniques, it can provide valuable insights on how molecular mobility may influence bread dough properties.…”

Section: Proton Assignments and Water Distribution In Dough Systemsmentioning

confidence: 99%

The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review

Riley

Nivelle

Ooms

et al. 2022

Comp Rev Food Sci Food Safe

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Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variabletemperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.

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“…Furthermore, bread dough is a complex food matrix characterised by a high inherent variability. For the above reasons and since scant scientific data was reported in the literature on 1 H NMR mobility and dynamics during wheat dough kneading (Kim & Cornillon, 2001;Parenti et al, 2021;Sangpring et al, 2017), all the significant differences among dough samples as a function of the experimental variables were discussed in the Results. FID signals were acquired using a single 90 • pulse, followed by a dwell time of 7 μs and recycle delay of 1 s, a 0.5 ms acquisition window, 32 scans and 900 data points.…”

Section: H Nmr Measurementsmentioning

confidence: 99%

Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

Parenti

Carini

Marchini

et al. 2021

LWT

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Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field 1 H NMR technique

Cited by 21 publications

References 34 publications

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review

Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

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Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field 1 H NMR technique

Cited by 21 publications

References 34 publications

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review

Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

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Product

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The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review