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Effects of inulin on protein in frozen dough during frozen storage was investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC) and...

Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (A w ), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the A w , hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry.

Summary The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.

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Summary Effects of inulin on yeast in frozen dough and bread prepared from the frozen dough were examined in this study. The number of hydrogen bonds increased accordingly and both short‐chain and long‐chain inulin in the dough could combine with more water and reduce water migration. And both these inulin types improved the survival rate and fermentability of yeast. Inulin addition to dough frozen for 4 weeks increased yeast survival by 32–36.6% compared with doughs lacking inulin. The fermentation ability in doughs stored with short‐chain inulin was greater than those stored with long‐chain inulin although these compounds significantly increased the specific volume, improved the slice structure and reduced bread hardness. The quality improvement using short‐chain inulin was significantly better than that of long‐chain inulin. Therefore, our results demonstrated that the addition of inulin could effectively reduce the damage to yeast cells and improve the quality of frozen dough and bread.