Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

Zhou, Jianjun; Yang, Heng; Qin, Xinguang; Hu, Xinqun; Liu, Gang; Wang, Xuedong

doi:10.1007/s11483-019-09566-2

Cited by 19 publications

(19 citation statements)

References 33 publications

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“…Therefore, b-CD could have influenced on properties of dough to some degree. Zhou et al (2019) reported that b-CD formed a stabilised complex with V-type starch, which filled and strengthened gluten network. Moreover, high encapsulation capacity of b-CD towards hydrophobic substances, such as lipids, could form the firm complexes in dough matrix (Zhou et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…1). Moreover, b-CD might strengthen the gluten matrix, which promoted the inclusion of starch granules into gluten matrix (Zhou et al, 2019). Although most of b-CD was removed during the preparation of DSFH, minor amount left could have protective effect on gel network (Zhou et al, 2019).…”

Section: Characteristics Of the Cont And Dsfh-15 Biscuitsmentioning

confidence: 99%

“…Moreover, b-CD might strengthen the gluten matrix, which promoted the inclusion of starch granules into gluten matrix (Zhou et al, 2019). Although most of b-CD was removed during the preparation of DSFH, minor amount left could have protective effect on gel network (Zhou et al, 2019). Overall, increased protein content due to the addition of DSFH might help in uniform arrangements of gluten network via various inter-or intramolecular interactions of amino acid or peptides and b-CD with starch granules.…”

Section: Characteristics Of the Cont And Dsfh-15 Biscuitsmentioning

confidence: 99%

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Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Singh

Benjakul

Huda

2020

Int J of Food Sci Tech

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Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/ 100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.

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Section: Resultsmentioning

confidence: 99%

Section: Characteristics Of the Cont And Dsfh-15 Biscuitsmentioning

confidence: 99%

Section: Characteristics Of the Cont And Dsfh-15 Biscuitsmentioning

confidence: 99%

See 1 more Smart Citation

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Singh

Benjakul

Huda

2020

Int J of Food Sci Tech

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“…Many of these effects originate from the ability of the CDs with their relatively hydrophobic cavity to form inclusion complexes with primarily lipophilic compounds or compounds with lipophilic moieties and thereby change the apparent properties of these [ 1 , 7 ]. When the CDs are applied in breadmaking, previous studies have found positive effects on bread quality (assessed by loaf volume) [ 11 , 12 , 13 ] and bread staling behavior [ 14 , 15 ]. In other food products, CDs are used as carriers and stabilizers of functional compounds, and they have, therefore, found multiple applications related to the extension of shelf life, food processing, and sensory improvement of food products [ 4 , 5 , 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…A number of studies have investigated the effects of the addition of up to 3% pure CD of the flour weight on the wheat dough and bread performance [ 11 , 12 , 13 , 14 , 15 ]. The addition of CDs has been shown to change the mixing properties of the dough by increasing the water absorption and affecting the dough development time [ 11 , 13 , 15 ], increase the bread volume as well as texture and crumb structure with the addition of CD up to a certain concentration [ 11 , 12 , 13 , 14 ], and decrease the staling of the bread [ 14 , 15 ]. The effects of the addition of CD producing amylolytic enzymes (specifically cyclodextrin glycosyltransferases, CGTases, of various origin) on the properties of wheat bread have been investigated in various studies [ 34 , 35 , 36 , 37 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

et al. 2021

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Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.

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Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality

Liu

Wang

et al. 2022

Cereal Chem

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Background and Objectives Strengthening effects of sodium alginate (AG, anionic gum) and locust bean gum (LBG, neutral gum) on dough's network structures were investigated. Findings Among all samples, dough containing 0.6% AG showed the longest development and stability time, which was longer than that containing 0.6% LBG by 7.8% and 15.5%, respectively. The relative elastic part of maximum creep compliance (36.26%–59.13%), zero‐shear viscosity (3.69–6.35 × 106 Pa s), elasticity index (0.17–0.44 nm−2), and macroscopic viscosity index (0.14–0.39 nm−2 s) significantly increased with adding AG and LBG. Results of extensograph and dynamic rheology suggested that adding NaCl decreased the tensile energy, storage modulus, and loss modulus of dough containing AG, which might be related to the presence of electrostatic interactions between dough and AG. The bread containing 0.6% AG had a higher specific volume (3.30 ml g−1), height/width ratio (0.74), and springiness (0.93) compared with the bread containing 0.6% LBG. Conclusions These results showed denser gluten networks were formed in dough containing AG with electrostatic interactions than in dough containing LBG with hydrogen‐bonding interactions, indicating that electrostatic interactions had a more pronounced effect on dough's network structures than hydrogen‐bonding interactions. Significance and Novelty This investigation could provide useful information for the potential application of AG in the development of whole wheat bread.

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Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

Cited by 19 publications

References 33 publications

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality

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