2019
DOI: 10.3390/foods8120606
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Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

Abstract: The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourie… Show more

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Cited by 5 publications
(5 citation statements)
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“…This leads us to suppose that these gluten fractions are mainly responsible for the final properties of wheat flour. Taking all of that into account, and on the basis of reports of other researchers [ 72 , 73 , 74 , 75 ], it can be hypothesized that the reduction of allergenicity, during the classic process of breading assisted by electrophoretic phenotyping, was achieved potentially without a negative impact on the technological properties of flour. To a certain extent, it can be noticed in Figure 6 , where both lines’ differences are flattened when considering most of the gluten structures (secondary structure parameters, medium hydrophobic gliadin fractions).…”
Section: Discussionmentioning
confidence: 99%
“…This leads us to suppose that these gluten fractions are mainly responsible for the final properties of wheat flour. Taking all of that into account, and on the basis of reports of other researchers [ 72 , 73 , 74 , 75 ], it can be hypothesized that the reduction of allergenicity, during the classic process of breading assisted by electrophoretic phenotyping, was achieved potentially without a negative impact on the technological properties of flour. To a certain extent, it can be noticed in Figure 6 , where both lines’ differences are flattened when considering most of the gluten structures (secondary structure parameters, medium hydrophobic gliadin fractions).…”
Section: Discussionmentioning
confidence: 99%
“…It has been generally accepted that the most stable secondary structure was β-sheets. Similarly, an increasing in the α-helix would also lead to a more ordered structure [33]. According to Table 3, the proportion of α-helix and β-sheet in W100Y0 gluten protein was 73.26%, and the proportion of random coil was 15.13%.…”
Section: Effect Of Yam Flour On the Secondary Structure Of Gluten Promentioning
confidence: 98%
“…The mixing properties of the dough with different additions of PFP (0%, 4%, 8%, 12%, 16%, w/w) was evaluated with a farinograph (Brabender, Duisburg, Germany), based on the previous study 24 . Mixing parameters, including dough water absorption, formation time and dough stability, were determined.…”
Section: Methodsmentioning
confidence: 99%
“…The stretching properties of dough were determined with a Brabender extensograph, based on the previous report 24 . The dough (150 g) was prepared with the Brabender farinograph by mixing for 5 min and then molding and shaping into a standard cylinder using the Brabender extensograph.…”
Section: Methodsmentioning
confidence: 99%
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