Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation

Abstract

In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were investigated in different model systems using Fourier transform infrared (FTIR) spectroscopy to unravel the underlying physical mechanism by which inulin impacts dough and bread properties. Interactions of inulin with starch and phospholipid were not considerable compared to gluten, but it was also clear that the modes of these interactions varied with the type and the amount of additives used in model formulation. This study revealed that when inulin is added to gluten, water redistribution promotes partial dehydration of gluten and collapse of β-spirals into intermolecular β-sheet structures; this trans-conformations might be due to physical reasons are believed to further impact the poor quality of bread containing added inulin. Upon performing Gaussian-Lorenzian curve fitting, it was observed that by adding of inulin to model systems, the relative contribution of characteristic peaks of β-turn and intramolecular β-sheet was progressively decreased whereas intermolecular β-sheet and α-helix contents were increased.

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

“…The CRB, CAR, and OAT fibres, characterised by identical water absorption strength (H~0.16-0.17), differed significantly in the hydration rate, with t p2 values of 4.6, 6.8, and 8.1 min, respectively. In addition to changes in dough consistency, dehydration can modify the conformation of gluten proteins (Bock and Damodaran 2013;Nawrocka et al 2015Nawrocka et al , 2016aPourfarzad et al 2015). In turn, as reported by Noort et al (2010) and Wang et al (2004a, b), changes in dough consistency may primarily result from chemical interactions between the reactive components of fibre, e.g.…”

“…The greater degree of water absorption exhibited by fibre, in comparison with gluten proteins, can induce a dehydration phenomenon during the mixing process. It involves migration of water from flour components, primarily gluten and starch, to fibre particles, leading to partial dehydration (Bock and Damodaran 2013;Pourfarzad et al 2015). A poorly hydrated gluten network becomes less elastic and more resistant to mixing.…”

Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study

“…Serish inulin was freeze dried and milled to pass through a 1.0 mm mesh sieve. Dried inulin was kept in hermetically sealed container until used [5]. The characteristics of produced inulin were specified according to Pourfarzad et al.…”

“…Serish ( Eremurus spectabilis ) is a part of the Liliaceae family and geographically scattered throughout the area of South and Central Asia. It could be used as a new resource of inulin as its roots gather high amounts of fructans during their growth [5].…”

Effect of inulin on rheological properties of soft and strong wheat dough

“…Fibre preparations are known to affect the formation of the two peak farinograms (Mi s et al, 2017). Inulin, as a strong hygroscopicity fibre, induced a migration of water from gluten and starch, leading to partial dehydration (Bock & Damodaran, 2013;Pourfarzad et al, 2015). This phenomenon of dough with inulin at high concentration became obvious.…”