Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Bo, Peng; Li, Youqian; Ding, Shan; Yang, Jun

doi:10.1016/j.foodchem.2017.04.108

Cited by 163 publications

(83 citation statements)

References 35 publications

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“…G′ was always higher than G″ , indicating that wheat dough system showed a predominant elastic behaviour, which was in accordance with the work of Peng et al . ().…”

Section: Resultsmentioning

confidence: 97%

Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Guo

Yang

Zhu

2018

Int J of Food Sci Tech

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Summary The aim of this study was to investigate the effects of arabinoxylan with different molecular weight on the wheat dough thermo‐mechanical, rheological, microstructural and water mobility properties. Arabinoxylan was extracted from wheat bran and hydrolysed by endo‐1,4‐β‐xylanase (EC 3.2.1.8 from Trichoderma reesei, 10 000 U g−1) for 2 min (AXM) and 10 min (AXL), respectively. The addition of hydrolysed arabinoxylan AXL increased the stability time, decreased the setback value of wheat dough and enhanced the values of storage modulus (G′) and loss modulus (G″), while unhydrolysed arabinoxylan (AXH) reduced these values. Meanwhile, unhydrolysed arabinoxylan increased T2 relaxation time while hydrolysed arabinoxylan AXL decreased T21 and T22. Confocal laser scanning microscope (CLSM) results showed that the addition of hydrolysed arabinoxylan AXL promoted the formation of a more compact and continuous protein network in wheat dough. These results revealed that compared with high molecular weight arabinoxylan, hydrolysed arabinoxylan could improve the rheological properties and processing properties of wheat dough by enhancing the interaction among water molecules, starch and gluten in wheat dough.

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“…G′ was always higher than G″ , indicating that wheat dough system showed a predominant elastic behaviour, which was in accordance with the work of Peng et al . ().…”

Section: Resultsmentioning

confidence: 97%

Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Guo

Yang

Zhu

2018

Int J of Food Sci Tech

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“…Vacuum mixing significantly decreased the enthalpy (Δ H ), which agreed with the observation that the enthalpy was reduced almost 50% ( P < 0.05) in the mixture of the same amount trehalose and wheat starch (2.61 ± 0.41 vs. 1.37 ± 0.11 J g −1 ) compared to wheat starch (Peng et al ., ). This result could be ascribed to that vacuum mixing retained water by hindering the interaction among water molecules, gluten and starch.…”

Section: Resultsmentioning

confidence: 97%

Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers

Liu

Zhao

Wei

et al. 2019

Int J of Food Sci Tech

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Summary Vacuum mixing is a new method of dough making, and little literature is available regarding its effects on the product quality of frozen food. This research studied the effects of different degrees of vacuum (0.00, −0.02, −0.04, −0.06, −0.08 MPa) on the water state, thermal properties, cooking characteristics and microstructure of fast frozen dumpling wrappers during different storage times (0, 14 and 30 days). Vacuum mixing significantly decreased the spin–spin relaxation times (T2) and freezing water content, thus indicating that it decreased the mobility of moisture and enhanced the binding of dough components with water molecules. Furthermore, the increases in the cooking loss rate and hardness of fast frozen dumpling wrappers during storage were inhibited by vacuum mixing, especially after storage for 30 days, possibly because vacuum mixing formed a more continuous and compacted dough structure, thereby generating a smaller ice crystal structure. These results should provide a theoretical basis for the application of vacuum mixing to fast frozen dumplings.

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“…S 23 of O0, O10, and O30 remained constant at about 0.4%, 0.8%, and 0.9%, respectively. The results of Peng, Li, Ding, and Yang () showed that S 21 decreased, while S 22 and S 23 increased in bread during storage; it proved that water molecules in bread gradually migrated from gluten network and became free water during storage. This result implies that staling of CSB was related to water migration during storage.…”

Section: Resultsmentioning

confidence: 98%

Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread

et al. 2019

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Background and objectives The study aimed to characterize the effect of oatmeal on the texture, water mobility, and starch retrogradation properties in Chinese steamed bread (CSB). Oatmeal substitution was set as 0%, 10%, and 30%. Findings With the addition of oatmeal in CSB, higher hardness and chewiness and lower resilience were observed compared to the control (p < 0.05); CSB with addition of oatmeal exhibited a lower rate of increase in hardness than that of the control. Oatmeal increased the water holding capacity of CSB and restricted water migration, which resulted in a lower content of immobilized water (S22, 76.72%–77.03%) and higher content of free water (S23, 1.01%–1.07%) in NMR. Results from differential scanning calorimetry, X‐ray diffraction, and fourier transform infrared suggested that with the increase in oatmeal, the enthalpy and the relative crystallinity of CSB reduced. The addition of oatmeal retarded a stable and ordered state of starch structure formed in CSB during storage at room temperature. Oatmeal decreased the starch retrogradation rate constant k and CSB with 30% of addition of oatmeal had the lowest k value (10.1), indicating its inhibitory effect on the formation of starch crystals. Conclusions Our findings revealed that oatmeal could increase the free water of CSB and restrict water migration, thus retarding starch retrogradation in CSB. Significance and novelty Oatmeal could effectively inhabit water migration and starch retrogradation of CSB, consequently inhibiting the staling, and there could be a potential utility of oatmeal in the development of flour‐based food products.

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Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Cited by 163 publications

References 35 publications

Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers

Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread

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