Water mobility and microstructure of gluten network during dough mixing using TD NMR

Dufour, Maude; Foucat, Loı̈c; Hugon, F.; Dugué, A.; Chiron, Hubert; Valle, Guy Della; Kansou, Kamal; Saulnier, Luc

doi:10.1016/j.foodchem.2022.135329

Cited by 13 publications

(6 citation statements)

References 22 publications

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“…The T 21 value is high at the F500 point, which suggests that the strongly bound water is relaxed in this mixing stage. Defour et al ( 2023) [25] also found a similar phenomenon in an undeveloped mixing dough. This can be explained by the fact that the dough had not yet established a tight gluten network in the early mixing stage and the water had not yet been tightly combined with proteins [16].…”

Section: The Relaxation Time Of Strongly Bound Water (T 21 ) During D...mentioning

confidence: 71%

“…The increase in gluten proportion reduces the starch content, which makes the gluten network lack enough starch to fill the network, and the loose gluten network increases the fluidity of strongly bound water. The mechanical stress of stirring might spread along the polymer chain, and then the shear-induced hydrogen bond dissociation and reconstruction leads to strongly bound water migration [25].…”

Section: The Relaxation Time Of Strongly Bound Water (T 21 ) During D...mentioning

confidence: 99%

“…With a mixing time that was too long, the gluten network was depolymerized and the gluten network was damaged at Peak12. Partially weakly bound water was released and the remaining weakly bound water became tighter in the gluten network [25]. T23 represents free water with a high degree of freedom.…”

Section: The Relaxation Time Of Weakly Bound Water (T 22 ) During Dou...mentioning

confidence: 99%

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Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents

Ye,

Zhang,

Wang

et al. 2024

Foods

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Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10–26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten–starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins’ secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing.

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Section: The Relaxation Time Of Strongly Bound Water (T 21 ) During D...mentioning

confidence: 71%

Section: The Relaxation Time Of Strongly Bound Water (T 21 ) During D...mentioning

confidence: 99%

Section: The Relaxation Time Of Weakly Bound Water (T 22 ) During Dou...mentioning

confidence: 99%

See 1 more Smart Citation

Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents

Ye,

Zhang,

Wang

et al. 2024

Foods

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show abstract

“…At a folding angle of 45°, the proportion of A 21 reached the maximum, which was 16.49%. The transverse relaxation time of different water states inside the doughs characterizes the mobility of water in the doughs (Dufour et al, 2023). Compared with unfolded, when the folded angle was 30–45°, T 21 decreased significantly ( p < .05), but T 22 and T 23 had no significant changes ( p > .05).…”

Section: Resultsmentioning

confidence: 99%

“…When the folding angle increased to 30° and 45°, the content of A 21 was the highest, while the content of A 22 was the lowest, which may be due to the increase of the thickness of the doughs after folding at the folding angle of 30° and 45°. At this time, when the dough band entered the press roller, the mechanical pressure shortened the distance between the non‐water components in the doughs, which was conducive to the proton exchange between water and OH‐, SH‐, and other groups between starch and protein, so that more weakly bound water could be transformed into strongly bound water (Dufour et al, 2023). In summary, folding and sheeting could promote the uniform distribution of water and make the structure of the gluten network more compact.…”

Section: Resultsmentioning

confidence: 99%

Folding during sheeting improved qualities of dried noodles through gluten network proteins

Li,

Zheng,

et al. 2024

Journal of Texture Studies

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The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti‐extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α‐helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles.

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Nuclear Magnetic Resonance

Simsek,

Reuhs

2024

Food Science Text Series

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Water mobility and microstructure of gluten network during dough mixing using TD NMR

Cited by 13 publications

References 22 publications

Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents

Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents

Folding during sheeting improved qualities of dried noodles through gluten network proteins

Nuclear Magnetic Resonance

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