Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

Dewan, Aastha; Khatkar, B. S.; Bangar, Sneh Punia; Chaudhary, Vandana; Lorenzo, José M.

doi:10.1007/s12161-022-02331-1

Cited by 6 publications

(5 citation statements)

References 25 publications

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“…The inclusion of glutenins in both the varieties developed a more continuous, strong, compact, and more well‐organized dough matrix conferring the dough strengthening. Similar results were observed by Dewan et al (2022) and Dangi et al (2019) where flour was fortified with glutenins depicting a strong and compact gluten matrix. The results were strengthened by the microdough lab values, where glutenins supplementation to both the varieties depicted greater dough stability and strength.…”

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

“…The enhanced concentration of glutenins created a more uniform, dense, and closely intact dough network. Inclusion of purified gliadin fractions was shown to produce shorter strands, thus resulting in the open gluten structure due to its monomeric nature and property of providing fluidity to the developed dough(Chaudhary et al, 2022;Dewan et al, 2022).Starch association with gliadins and glutenins in dough occurs through chemical interaction (ionic bonds, hydrogen bonds, disulfide bonds as well as hydrophobic interactions). Hydrophobic interactions come into force due to the presence of nonpolar amino acids of gluten molecules.…”

mentioning

confidence: 99%

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Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Dewan

Chaudhary

Khatkar

2022

Food Processing Preservation

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In lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural qual-

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Dewan

Chaudhary

Khatkar

2022

Food Processing Preservation

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“…A major part of dough elasticity comes from the gliadins present in the gluten protein network. As reported by Dewan and coauthors, the fluidic nature of gliadins shortens the gluten network by forming hollow gaps in the strong dough network. Therefore, an open and vulnerable gluten network develops in the dough matrix, leading to the dominance of fluidic behavior.…”

Section: Resultsmentioning

confidence: 73%

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Dhal,

Sahu,

Behera

et al. 2024

ACS Food Sci. Technol.

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In response to the increasing demand for healthier and sustainable solid fat alternatives, this research explores a novel approach to formulating cookies by investigating the effects of replacing traditional butter with emulsifier-laden oleogels. The current study examined the effect of replacing butter with SPAN80-tailored soywax/rice bran oil-based oleogels in whole wheat cookies. Butter was replaced with increasing amounts of oleogel (up to 100%). Cookie dough and baked cookies were analyzed to study the effect of oleogels on the products. Lower moisture content and disrupted protein networks were observed with higher oleogel content. Interestingly, a balanced protein structure was found at 50% oleogel. Dough spreadability increased while the stickiness remained similar. Cookies with >50% oleogel showed altered appearance and physical properties. However, sensory evaluation indicated good acceptability for all cookies. This suggests emulsifier-laden oleogels could be a viable butter substitute while maintaining cookie quality.

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“…The modifications in gluten's secondary structure have been largely associated with high-molecular-weight (HMW) glutenin components [32,33]. It was discovered via FTIR spectroscopic analysis that the hydration of HMW glutenin leads to an increase in β-sheet formations [34][35][36]. This implies that the elevated levels of βsheet structures observed within wheat glutenin upon hydration are mainly due to the interactions between HMW glutenin subunits [13].…”

Section: Farinograph Mixingmentioning

confidence: 99%

Impact of Endogenous Lipids on Mechanical Properties of Wheat Gluten Fractions, Gliadin and Glutenin, under Small, Medium, and Large Deformations

Yazar,

Kokini,

Smith

2024

Lipidology

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The individual viscoelastic responses of gluten proteins and their lipid-removed counterparts were studied under mixing deformations and small, medium, and large deformations selected in the Large Amplitude Oscillatory Shear (LAOS) sweeps. During Farinograph mixing, gliadin reached the 500 BU consistency line after 3.6 ± 0.4 min, while the highest consistency recorded for lipid-removed gliadin was 268 ± 8.4 BU, suggesting a reduction in the water absorption of gliadin in the absence of lipids. The affinity of glutenin to water increased in the absence of lipids, as development time was reached 11 min earlier for lipid-removed glutenin. Under small LAOS strains, tanδ of gliadin remained constant with the removal of lipids, while glutenin’s elasticity decreased (tanδ increased) in the absence of lipids at high frequencies. Intracycle strain-stiffening behavior (e3/e1 > 0) of gliadin increased under medium deformations with high frequency and decreased under low-frequency large deformations as lipids were removed, while this response decreased for glutenin with the removal of lipids only under high-frequency medium and large deformations. Under large LAOS strains, the clockwise rotation of the Lissajous–Bowditch curves for gliadin in the absence of lipids suggested higher intercycle strain-softening and shear-thinning, while the counter-clockwise rotation of the curves for glutenin in the absence of lipids suggested lower intercycle strain-softening and shear-thinning. These results revealed the influence of endogenous lipids on the viscous-dominated response of gliadin and to the elastic-dominated response of glutenin, while balancing the intracycle strain-stiffening behaviors of these gluten proteins especially under large deformations.

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Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

Cited by 6 publications

References 25 publications

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Impact of Endogenous Lipids on Mechanical Properties of Wheat Gluten Fractions, Gliadin and Glutenin, under Small, Medium, and Large Deformations

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