Effect of baked wheat germ on gluten protein network in steamed bread dough

Zhan, Jing; Ma, Sen; Wang, Xiao‐Xi; Li, Li; Zheng, Xueling

doi:10.1111/ijfs.14200

Cited by 16 publications

(19 citation statements)

References 37 publications

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“…As can be seen in Figure S1, the native flour steamed bread had tighter internal structure than model steamed bread, whereas the native flour steamed bread had lower whiteness than model steamed bread. This may be due to the fact that water‐soluble proteins reduced the whiteness of the native flour (Zhan et al, 2019). It was also found that the gas hole of C dough steamed bread was more obvious than that of R dough steamed.…”

Section: Resultsmentioning

confidence: 99%

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Yue

Liu

et al. 2020

J. Food Process. Preserv.

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To explore the interaction between wheat starch and gluten, the thermomechanical, rheological properties, steamed bread quality of wheat flour, and gluten–starch doughs from different varieties were compared. Thermomechanical analysis showed that the stable time and gelatinization viscosity of model dough were higher than that of wheat dough. The results showed that R model dough (the ratio of starch/gluten is consistent with the original flour) had a higher stable time, strength, viscosity, stability, and extension properties than that of C model dough (the protein content is consistent with the original flour). Steamed bread prepared by model doughs exhibited higher hardness, gumminess, and chewiness. The internal structure of R dough steamed bread exhibited more tightly than that of C model dough steamed bread. Optimization of the starch/gluten ratios in wheat flour will be important for wheat breeding and controlling wheat processing aiming to better control the quality of steamed bread. Practical applications Wheat starch and protein are the two main components of wheat flour. Dough is a complex material with a high degree of elasticity and rheological properties of dough play an important role in end‐product quality. The processing of dough is the result of the interaction between starch and gluten, and the interaction affects the rheological properties of dough and ultimately the quality of products. In this study, two models of starch–gluten dough were established. First, starch–gluten ratio of dough was consistent with original wheat flour dough; second, the gluten content was consistent with the original dough. The rheological properties and the quality of steamed bread were compared between the original wheat flour dough and the model dough. The information obtained is expected to be important for wheat breeding and wheat dough processing aiming to broaden the application of wheat and wheat flour.

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Section: Resultsmentioning

confidence: 99%

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Yue

Liu

et al. 2020

J. Food Process. Preserv.

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“…(2007) also observed an increase in water absorption when replacing flour by milled WG, during farinograph tests. This consequence was associated to WG proteins capacity to absorb water, but other molecules like fibre and starch could have a concomitant effect (Zhan et al ., 2019). Ling et al .…”

Section: Resultsmentioning

confidence: 99%

“…Some mechanisms were suggested to justify this: gluten dilution due to the replacement of flour by SWG, water competition between flour and WG components, and physically disruption of gluten and starch network by germ particles. These results are in agreement with other authors, which observed a less structured gluten at microscopic level when thermally treated (Zhan et al ., 2019) or milled WG (Sun et al ., 2015) was added to dough. Evidence of water competition and dilution of gluten in dough containing wheat germ were also reported before in bibliography (Gómez et al ., 2012; Sun et al ., 2015; Boukid et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Effect of heat‐treated wheat germ on dough properties and crackers quality

Meriles

Penci

Steffolani

et al. 2020

Int J of Food Sci Tech

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“…the presence of BWG stimulated the loosening of the gluten network structure and the separation between starch granules and the gluten network (Zhan et al, 2019).…”

Section: Fermentation Properties Of Doughmentioning

confidence: 96%

“…The probably reason was that BWG dough group is similar to the fibrous structure formed by hydrated gluten and wheat germ protein, showed less flexibility and harder. Adding 10% BWG might result in larger-size and relatively uniform of gas cell, but the structure was unstable, easy to be destroyed with the further increase of BWG (Zhan et al, 2019). Therefore, when the amount of BWG is controlled within 4%, the dough has a relatively favorable fermentation height and gas retention capacity.…”

Section: Fermentation Properties Of Doughmentioning

confidence: 99%

Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough

Zhan

Wang

et al. 2021

J. Food Process. Preserv.

Self Cite

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Effect of baked wheat germ (BWG) on the extensional properties, water mobility, and fermentation properties of steamed bread dough was investigated. The extensograph properties analysis revealed that dough containing BWG exhibited a decreasing trend (p < .05) in extensibility and resistance to extension, indicating that the structure of the gluten network was weakened. Analysis of water mobility revealed that the T 22 and T 23 dramatically reduced as the level of BWG increased, decreasing water availability to the gluten matrix and reducing gluten strength. The analysis of fermentation properties showed that the presence of BWG decreased the maximum dough height, indicating that added BWG destroyed the continuous starch-gluten matrix and prevented the free expansion of wheat dough during the proofing stage.However, the total gas production of dough containing BWG was significantly higher than that of the wheat dough, revealing that the increase in levels of BWG facilitated yeast activity for the production of CO 2 . Novelty Impact StatementWe investigated the external properties, water mobility, and fermentation properties of BWG-enriched dough. The results showed that BWG decreased the extensibility and water availability, resistance to extension of dough by forming weakened gluten network structure, causing a small steamed bread volume. Our ultimate aim was to improve the utilization of wheat germ and the nutrition of BWG-enriched steamed bread. Highlights• BWG can decrease the extensibility and resistance to extension of dough by forming weakened gluten network structure.• Gluten secondary structure changes may be combined to explain the dough extensogaph properties.• BWG can decrease water availability to gluten matrix and reduced gluten strength.• BWG can prevent the free expansion of fermented dough and cause a small steamed bread volume. | INTRODUC TI ONChinese steamed bread has been a traditional staple food in China for many centuries, and the increasingly popular trend in healthy eating has led to a growing interest in several healthy foods, including bran and germ. Indeed, several studies have revealed that the addition of wheat germ enhances the nutritional value of steamed bread by increasing the concentration of minerals, proteins, and fat compared with steamed bread prepared from pure wheat flour (Fatma et al., 2018;

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Effect of baked wheat germ on gluten protein network in steamed bread dough

Cited by 16 publications

References 37 publications

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Effect of heat‐treated wheat germ on dough properties and crackers quality

Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough

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