Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis

Maeda, Tatsuro; Kokawa, Mito; Nango, Nobuhito; Miura, Makoto; Araki, Toshimitsu; Yamada, Masaharu; Takeya, Koji; Sagara, Yasuyuki

doi:10.1007/s11947-015-1497-9

Cited by 7 publications

(4 citation statements)

References 19 publications

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“…e,f) was similar to that WWF; it was clearly seen that fibre particles were irregularly distributed in the protein matrix and the gluten network structure seemed deteriorated, whereas the numbers of voids and non‐wrapped starch granules increased. The thin membrane‐like structures observed in WWF, 30%, and 40% ALF indicated the breakdown of the gluten structure (Maeda et al ., ). Together, the observations indicated that wheat proteins were diluted by incorporation of ALF.…”

Section: Resultsmentioning

confidence: 97%

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Fen

et al. 2018

Int J of Food Sci Tech

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This study aimed to evaluate the effects of incorporation of aleurone-rich fraction (ALF) on the hydration and rheological properties of wheat dough. Incorporation of ALF significantly increased water absorption (P < 0.05) and competition for water in dough was observed. Peak viscosity, through viscosity, and final viscosity decreased with the amount of ALF added (P < 0.05), whereas 20% ALF had stronger gel ability than whole-wheat flour. Dynamic rheological experiments revealed ALF blend dough were more stable than whole-wheat dough, which was in accord with the higher dough stability and strength observed in Mixolab. Scanning electron microscopy showed that disruption of gluten network with ALF incorporation, whereas 20% ALF showed better stability dough structure than the whole-wheat dough. Considering those influences on dough properties, the 20% ALF seems to be a promising substitute for whole-wheat flour to producing dietary fibre-rich products.

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Section: Resultsmentioning

confidence: 97%

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Fen

et al. 2018

Int J of Food Sci Tech

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“…This disproportion between the number of correlations, disadvantageous to the correlations between the fibre particle size and the shape of the second peak, may imply that the physical parameters of the particles cease to be relevant at the final bread dough development. The progressive disintegration of fibre particles during mixing leads to dough homogenisation as a mixture, where the boundaries between them and the gluten network disappear (Maeda et al 2015). Hence, the primary processes influencing the p 2 peak shape, especially water retention by the fibre and its interactions with gluten proteins, seem to have a typically chemical character.…”

Section: Rheological Characteristics Of Fibre Supplementsmentioning

confidence: 99%

“…water absorption by the flour components; and a structure-formation process. The latter involves initiation of intermolecular bonds between gluten proteins, mainly disulphide, and gradual formation of a spatially continuous gluten network, which binds starch and other flour components (Letang et al 1999;Maeda et al 2015). Through these processes, the dough consistency increases.…”

Section: Introductionmentioning

confidence: 99%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

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“…Weakening protein networks and splitting starch granules also offer effective identification and information about the impact of frozen storage and freeze–thaw cycles. The evolution of the number of dough pores and ice crystals can also be determined by software derivations [ 16 ]. In addition, particle size distribution, secondary structure analysis, and differential scanning calorimetry (DSC) also objectively prove the internal microstructure of dough and protein conformation.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers

Pan,

Bai,

et al. 2023

Foods

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Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze–thaw cycles on the textural properties and microscopic characteristics of two types of quick-frozen dumpling wrappers (Zhaomai and Wenmai 19) and conformation of their gliadins were investigated. Scanning electron microscopy showed that Wenmai 19 dumpling wrappers had apparent damage after the first cycle, but Zhaomai wrappers did not reveal significant changes until the fourth cycle. The particle size distribution in the starch granules of Wenmai 19 wrappers varied in terms of mechanical damage, but Zhaomai delayed or avoided such effects. FT-IR found a loose protein structure of the gliadins. Differential scanning calorimetry showed that gliadins of Wenmai 19 degenerated more than those of Zhaomai. The crosslinking of gliadin and glutenin maintained a high-quality gluten network, thus protecting the gliadin stability from ice crystals. In turn, the gliadin maintained the strength of the gluten network. Therefore, raw flours with high-quality protein networks are more suitable for frozen dumplings. Freeze–thaw cycles dramatically decreased the textural characteristics of dumpling wrappers and the microscopic characteristics of their gliadin proteins. Concerning wheat cultivars with weak gluten, flours with high-quality protein networks are more suitable as raw materials for frozen dumplings.

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Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis

Cited by 7 publications

References 19 publications

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers

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