Effect of liquid fermented Chinese edible Ganoderma Lucidum fungus on wheat bread: A quality improver and staling inhibitor

Xu, Zhuojia; Ma, Yue; Hong, Tingting; Shao, Guoqiang; Lv, Liping; Xu, Dan; Wu, Fengfeng; Xu, Xueming

doi:10.1016/j.foodcont.2023.110060

Cited by 2 publications

(1 citation statement)

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“…The ground sample was pressed into tablets and placed on the sample rack of FTIR (Thermo Nicolet NEXUS670, Thermo Fisher Science Inc., Waltham, MA, USA). The sample was scanned over the range of 4000 to 400 cm −1 with 32 scans and 4 cm −1 resolution [21].…”

Section: Short-range Ordered Structure Analysis Using Ftirmentioning

confidence: 99%

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

Foods

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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.

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Section: Short-range Ordered Structure Analysis Using Ftirmentioning

confidence: 99%