Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds

This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased and then decreased, with the maximum at 1.3 mL/g, and then dramatically decreased at 1.5 and 1.7 mL/g, accompanied by a harder texture and secession of crust and crumb, which were the detrimental effects brought by over-proofing. The optimal amount of CMC-Na effectively alleviated the deterioration associated with over-proofing, and the proofing tolerance of FDSB was increased from 1.3 mL/g to 1.7 mL/g. Fermentation analysis showed that CMC-Na significantly improved the extensibility and gas-holding capacity of the dough by increasing the maximum height of the dough (Hm) and the emergence time (T1) of Hm. Frequency sweep tests indicated that CMC-Na improved the plasticity of proofed dough by increasing loss factor tan δ. Significant reductions were found in peak viscosity and complex modulus G* in pasting properties tests and temperature sweep measurements, respectively, suggesting that CMC-Na influenced starch gelatinization and dough stiffening during steaming, which promoted the extension of the network structure, thus facilitating gas expansion and diffusion. These property changes theoretically explained the improvement in the proofing tolerance of FDSB by CMC-Na.

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

Liu,

Zhu,

Guo

2024

“…The intensity ratio R1047/1022 was usually used as an index to evaluate the degree of order in starch. The intensity of the absorption peak at 995 cm −1 was related to the intramolecular hydrogen bonding of the hydroxyl group of C-6 [56]. The intensity ratio R995/1022 represented the order of double helixes, as shown in Table 1.…”

Section: Short-range Ordered Structure Analysis Using Ftirmentioning

confidence: 98%

Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

Zhang,

Liu,

et al. 2024

Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.

“…The inclusion of alum could enhance the quality of potato noodles by improving their elasticity, tensile strength, and sensory attributes [33]. Nevertheless, with growing concerns about potential adverse health effects linked to Al residue from alum usage, several researchers have explored the use of alum substitutes and identified suitable alternatives such as calcium carbonate, calcium silicate, potassium alginate, and potassium dihydrogen phosphate [33,34].…”

Section: Concentration Of Al In the Noodle Product Samplesmentioning

confidence: 99%

Assessment of Exposure to Aluminum through Consumption of Noodle Products

Kongta,

Judprasong,

Chunhabundit

et al. 2023

This study aimed to determine aluminum (Al) contents in commonly consumed noodles and estimate the risk of Al exposure through the consumption of noodles in the Thai population. A total of 80 samples, 20 samples each of rice stick noodles, egg noodles, wide rice noodles, and Thai rice noodles was purchased from markets in Bangkok Metropolitan and other four provinces in each region of Thailand. Wet digestion and graphite furnace atomic absorption spectrometry (GFAAS) were used to determine Al contents. Exposure assessment of Al was conducted by applying the consumption amounts of noodles from the national consumption survey and the Al contents of the noodle samples. The hazard quotient (HQ) was calculated to estimate the risk of exposure to Al. Aluminum contents in the noodles ranged from not detected to 630 mg/kg. Exposure to Al from consumption of each noodle product in all age groups was lower than the provisional tolerable weekly intake (PTWI). However, Al exposures in children calculated from the high consumer models and Al exposures in all age groups from the worst-case scenarios were higher than the PTWI, indicating potential adverse health effects. Consumers who regularly consume large amounts of noodle products containing Al may be at risk of having adverse health effects.