Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch

Abstract

The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics.

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

“…The degree to which water is bound in dough depends on the shape of the protein, the flexibility of the binding of RS2‐Zn, and the water. As a result, substrates with variable degrees of stiffness, flexibility, and water‐holding capacity are produced as a result of RS2‐Zn‐ability carbonates' ability to change the protein's final spatial arrangement (Qin et al., 2021 ). The particle size of the unripe banana flour, or UBF, had a substantial impact on how well the MP composite gel worked.…”

Effect of frozen storage temperature on the protein properties of steamed bread

“…The dough recipe used was based on the method described by Qin et al (2022): 600 g of flour (10.87% moisture content, 11.30% protein content, 1.2% fat content and 32.43% wet gluten content); 4 g of baking powder; 30 g of white sugar; 4.2 g of active dry yeast; and 284 g of deionized water (75% farinograph water absorption, the optimum quantity of water established in Mixolab assays), and a kneader (DL-C03 dough mixer, Dongling Electric Co., Ltd., Guangdong, China) was used to prepare the dough. After the dough was awakened at 38 °C under 85% relative humidity for 30 min, the fermented dough was divided into 30-g pieces, rounded, molded and continuously fermented for 10 min.…”

Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

“…The texture of dough was determined according to the method of Qin et al (2022) with some modifications. The texture characteristics of dough (radius of 3 cm) were measured by texture analyzer (Stable Microsystems, London, UK), and the hardness, springiness, cohesiveness, gumminess, and resilience of dough were obtained.…”