The effect of sodium chloride on gluten network formation and rheology

Tuhumury, Helen C D; Small, Darryl M.; Day, Li

doi:10.1016/j.jcs.2014.03.004

Cited by 110 publications

(63 citation statements)

References 21 publications

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“…Compared with the CS– and TS–gluten dough, the SS granules appeared as bundles or clusters, which almost formed a more continuous phase instead of the gluten. This might have been ascribed to the higher water‐soluble sugar content in the SS (see Table S1, Supporting Information), leading to higher hydration of the gluten …”

Section: Resultsmentioning

confidence: 99%

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Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Zhang

Sun

2018

Starch Stärke

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Wheat, corn, tapioca, sweet potato, and potato starches are independently mixed into starch–gluten model doughs containing 15% (w/w) vital gluten. Fermentation properties, including gas production, and retention capacities, are studied by recording dough height and gas release kinetics through rheofermentometer. Gelatinization properties are investigated by recording changes of heat transition and dynamic moduli with temperature using a differential scanning calorimeter and control stress rheometer, respectively. Wheat starch (WS)–gluten dough has the greatest total gas production (500 mL) and gas retention coefficient (87.6%), lowest viscosity, and highest dough structure hardening during gelatinization, while potato starch–gluten dough has the smallest total gas production (85 mL) and gas retention coefficient (82.1%), highest viscosity, and lowest structure hardening during gelatinization. In addition, the ultrastructure and freezable and non‐freezable water contents are determined to investigate the structural properties of the starch–gluten model doughs. WS–gluten dough shows the most consistent and uniform ultrastructure, and highest non‐freezable water content (42.60%) among all the starch–gluten model doughs. This suggests that WS–gluten dough exhibits a better processing performance compares to the other four starch–gluten model doughs.

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Section: Resultsmentioning

confidence: 99%

“…This might have been ascribed to the higher water-soluble sugar content in the SS (see Table S1, Supporting Information), leading to higher hydration of the gluten. [27]…”

Section: Determination Of Freezable and Unfreezable Water Content In mentioning

confidence: 99%

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Zhang

Sun

2018

Starch Stärke

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“…Effects of chloride salts of Li, Na, K on the rheological properties of wheat dough were studied by Tuhumury et al (2014) [16]. They observed that, regardless of cationic type, salt addition, increased dough strength and stability.…”

Section: Introductionmentioning

confidence: 99%

“…Other studies found in the literature mainly focussed on the impact of various sodium salts, but mostly NaCl, on dough rheology [16][17][18][19]. The results of large deformation tests indicated that the presence of NaCl increases the time to optimum dough development, resistance to extension, dough stability and extensibility which generally reflect a dough strengthening effect.…”

Section: Introductionmentioning

confidence: 99%

“…The results of large deformation tests indicated that the presence of NaCl increases the time to optimum dough development, resistance to extension, dough stability and extensibility which generally reflect a dough strengthening effect. It seems that the presence of NaCl affects the level of hydration and thus the structure of the gluten protein and their interactions [16]. It was proposed that the mechanism of the effect of NaCl on gluten microstructure is dependent on the concentration of salt.…”

Section: Introductionmentioning

confidence: 99%

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The rheological properties of wheat dough containing zeolite residue

Bodroža‐Solarov

Rajić

Pezo

et al. 2020

CI&CEQ

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The use of natural zeolite -clinoptilolite to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour. This study investigated the influence of as-received zeolite clinoptilolite (Z) and sodium-rich clinoptilolite (NaZ) in wheat dough on the dough rheological properties. Zeolites were added to dough at 0.5-1.5 wt.% flour basis level, which is a range expected to remain in the grain (flour) after treatment to control storage pests. The effects were studied in two types of wheat, conventional (Triticum aestivum) and spelt (T. aestivum spp. spelta) because they initially differ in rheological properties. NaZ was used to discern whether the presence of increased concentration of Na + ions in the zeolite was able to exert a higher strengthening effect as compared to as-received zeolite (Z).NaZ exerted the highest dough strengthening effect which was mainly reflected as decreased dough softening and increased water absorption. The fact that the presence of NaZ was the most effective factor in improving the dough rheological profile suggested that the presence of movable cations in the zeolite lattice might have a pronounced role in the mechanism by which zeolite affects dough behaviour. Highlights:• Zeolite residues affect rheological properties of dough made from treated grains • Zeolite strengthened the dough made of conventional and spelt wheat • Na-enriched zeolite exerted higher improving effect than parent zeolite • Movable cations in zeolite structure have a role in influencing dough performance.

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Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism

et al. 2021

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Background and objectives Chinese traditional hand‐stretched dried noodles (CHDN) have been a staple for thousands of years in China and are increasing popular worldwide. NaCl and resting play key roles in the production of CHDN. This study was designed to investigate the combined effect of salt addition and resting on rheology of CHDN dough. Findings The results of our study showed that the storage modulus (G′), loss modulus (G″), Tanδ, and extensional property of dough increased with the increased levels of NaCl and peaked at 4% NaCl. These changes were due to that salt promoted the aggregation of gluten in dough by increasing the hydrogen bonds and hydrophobic interactions among gluten subunits. The resting process resulted in decreased G′, G″, and extensional strength, while it increased Tanδ, extensibility, and the extensional area, and these were caused by gluten relaxation and gliadin aggregation. The increased addition of NaCl accelerated the change in small deformation rheology of dough during resting but decelerated the change in extensional property. Conclusions Increased salt additions could increase the extensibility and extensional strength of rested dough and extend the changing time in extensional property of CHDN dough during resting. In conclusion, increased salt addition would enhance the processing property and extend the resting time of dough during the production of CHDN. Significance and novelty The combined effect of NaCl addition and resting on the rheology of the dough for CHDN preparation and the underlying mechanisms were investigated. This study provides insights into the production of CHDN.

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The effect of sodium chloride on gluten network formation and rheology

Cited by 110 publications

References 21 publications

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

The rheological properties of wheat dough containing zeolite residue

Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism

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