Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt

Chen, Gengjun; Ehmke, Laura; Sharma, Chetan; Miller, Rebecca; Faa, Pierre; Smith, Gregory G.; Li, Yonghui

doi:10.1016/j.foodchem.2018.07.157

Cited by 88 publications

(42 citation statements)

References 29 publications

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“…After adding yam flour, the percentage of α-helix and β-sheet in gluten was lower than that in W100Y0, while the proportion of random coil was higher than W100Y0. A similar regularity was demonstrated by Chen [12]. The decrease in the proportion of ordered structures and the increase in the proportion of disordered structures in gluten protein were consistent with the results of dough rheological properties.…”

Section: Effect Of Yam Flour On the Secondary Structure Of Gluten Prosupporting

confidence: 88%

“…The changes in the network structure of gluten may be due to the competition between the mucilage in the yam flour and the water content of starch and protein, which redistributed the moisture in the dough, caused partial dehydration of the gluten protein, changed the gluten protein network structure, and even caused partial collapse. Several reports have shown that the blend of bran or salt could have a significant impact on the gluten network [12,36]. was added at a low level (W95Y5), gluten protein could still maintain a good structure.…”

Section: Digital Images Of Dough and Glutenmentioning

confidence: 99%

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Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

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Section: Effect Of Yam Flour On the Secondary Structure Of Gluten Prosupporting

confidence: 88%

Section: Digital Images Of Dough and Glutenmentioning

confidence: 99%

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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“…Recently, Chen at al. [ 36 ] investigated on the disulfide, sulfhydryl groups, surface hydrophobicity, secondary structure, and extractable gliadin and glutenin of gluten in hard wheat flour doughs prepared with five different levels of NaCl. They found that the presence of salt decreased the free sulfhydryl content but increased the β-sheet structure of gluten.…”

Section: Discussionmentioning

confidence: 99%

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

Carcea¹,

Narducci²,

Turfani³

et al. 2020

Foods

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This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.

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“…Zeta potential value was determined following the method described in Chen et al () using a ZetaPALS zeta potential analyzer (Brookhaven Instruments, Holtsville, NY, USA) with hydrodynamic light scattering and laser doppler electrophoresis. Emulsion samples were diluted to 0.1% before analysis.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions

Shen

2019

J Americ Oil Chem Soc

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Corn gluten meal (CGM) is a protein-rich coproduct generated during corn wet milling. In this study, CGM was hydrolyzed using Neutrase protease for 1 and 3 hours, respectively, to obtain antioxidative corn gluten meal protein hydrolysates (CGMPH), which could be a potential antioxidant in various products to retard lipid oxidation. Our objective was to evaluate the emulsion properties and oxidation stability of oil-in-water emulsions containing different types (1-hour and 3-hour hydrolysates) and amounts of CGMPH. The results showed that the emulsions with CGMPH had significantly improved oxidative stability than the control based on both peroxide value and thiobarbituric acid reactive substance (TBARS) analysis. The emulsion with higher concentration of CGMPH (e.g., 5 mg mL −1 ) showed more effective inhibition on lipid oxidation. The emulsion turbidity of 1-hour CGMPH at 2.5 mg mL −1 had a lower value than that of other emulsions, and overall, the turbidity for 3-hour CGMPH had a slightly higher value than that with 1-hour CGMPH. Addition of CGMPM did not affect emulsion morphology and droplet sizes. Zeta potential analysis showed that emulsions with 1-hour hydrolysate had more negative charges with better emulsion stability than that with 3-hour hydrolysate at the same pH. In conclusion, the CGMPH were able to inhibit lipid oxidation in reducing the formation of hydroperoxides and TBARS, and could be a potential functional antioxidant for food emulsion applications.

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Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt

Cited by 88 publications

References 29 publications

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions

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