Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Han, Wen Jia; Ma, Sen; Li, Li; Zheng, Xueling; Wang, Xiaoxi

doi:10.1111/ijfs.13861

Cited by 40 publications

(27 citation statements)

References 32 publications

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“…The experimental results were expressed as the ratio of the corresponding area to the total amide I band area (percentage) and are summarised in Table , which quantify the changes in these secondary structures. The repeated β‐turn structures are reported to form a helix, which can be extended to 130% of its original length (Han et al , ). In other words, the decrease of the turn leads to an increase in helix.…”

Section: Resultsmentioning

confidence: 99%

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Wang

Zheng

et al. 2019

Int J of Food Sci Tech

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The effects of flour treatment methods, including with glucose oxidase (GOX), lipoxygenase (LOX), xylanase and heating for 1 h at 37°C (HEAT), on protein aggregation during the flour maturation were investigated. GOX has strong oxidising effects; LOX not only oxidises, but also may affect unsaturated fatty acids; xylanase degrades sugar molecules; HEAT can accelerate the thermal motion of molecules. Data analysis after treatment with GOX, LOX, xylanase and HEAT revealed that the glutenin macropolymer content increased by 0.43%, 0.87%, 0.39% and 0.62%, and the median size of the sample (D 50 ) increased by 1.56, 1.64, 0.52 and 0.74 lm, respectively. In addition, the proportion of a random coil and b-sheet increased and that of a-helix and b-turns decreased, while the polymeric protein content increased. This study contributes to our understanding of the protein changes during flour maturation and helps to predict the quality of wheat flour.

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Section: Resultsmentioning

confidence: 99%

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Wang

Zheng

et al. 2019

Int J of Food Sci Tech

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“…The preparation of WBDF was conducted according to our earlier study . Briefly, wheat bran was ground and washed using a colloid mill to remove the starch and soluble fractions.…”

Section: Methodsmentioning

confidence: 99%

“…However, numerous studies have demonstrated the unfavorable viscoelasticity of wheat bran‐fortified wheat flour products with regard to the rough crumb, small volume and hard texture that is responsible for the limited consumption of whole grain products . We recently found that wheat bran dietary fiber (WBDF) adversely affected the springiness and extensibility of doughs and produced a more rigid and harder dough texture . Accordingly, to address the consumption problem of whole grain products, the adverse effects of WBDF on dough viscoelasticity should be more thoroughly studied.…”

Section: Introductionmentioning

confidence: 99%

Small and large strain rheology of gluten and gluten–starch doughs containing wheat bran dietary fiber

Han

et al. 2019

J Sci Food Agric

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BACKGROUND: The small and large strain rheology of gluten (G) and gluten-starch (G + S) doughs containing wheat bran dietary fiber (WBDF) were investigated. RESULTS: At the small strain stage, i.e. frequency and strain sweep tests, the doughs containing high WBDF concentration are more vulnerable and unstable, as indicated by the lower dough linear viscoelastic strain limit as well as the higher slope of elastic modulus. However, the elastic nature of doughs remarkably increased upon WBDF addition, indicating the reinforcement of the dough mechanical strength, which is also confirmed by the large strain test wherein the maximum strain significantly decreased from 4.37 to 1.82 for the G system and from 12.09 to 2.72 for the G + S system. The creep recovery test showed that WBDF induced the reduction in the strain of the doughs at a fixed stress, which may be related to the enhanced strain hardening capacity.CONCLUSION: The addition of WBDF resulted in more brittle and unstable doughs with undesirable higher mechanical strength. The presence of starch greatly weakened the dough strength and led to inferior resistance to both small and large deformations. These findings confirmed the impairment of dough viscoelasticity upon addition of WBDF.

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“…The disadvantage of the gluten‐free flours in pasta making is that they cannot create a sufficiently strong network between their protein and starch to bind the dough and produce the required quality (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Martínez, Marín, Gili, Penci, & Ribotta, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ; Wang et al, ). Hence, it is necessary to improve the process or develop a new formulation with additive ingredients in order to create adequate sensory and cooking qualities (Padalino, Conte, & Nobile, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applicationsResearch has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

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Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Cited by 40 publications

References 32 publications

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Small and large strain rheology of gluten and gluten–starch doughs containing wheat bran dietary fiber

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

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