Effects of inulin on protein in frozen dough during frozen storage

Ke, Yuan; Wang, Yangyang; Ding, Wenping; Leng, Yue; Lv, Qingyun; Yang, Heng; Wang, Xuedong; Ding, Beibei

doi:10.1039/d0fo00461h

Cited by 36 publications

(11 citation statements)

References 50 publications

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“…Furthermore, there is also a need to freeze dough as it is a convenient and cost‐effective way to meet the nutritional needs of people who are pressed for time and do not have access to various food sources such as travelers, mountaineers, astronauts, and soldiers (Rahman, 2007). However, this procedure is associated with adverse changes in the technological characteristics of wheat bread, including a reduction in specific volume, increased fermentation time, and a weakening of the gluten network structure (Ke et al, 2020). Hence, it is challenging to fortify white wheat bread and simulate gluten structure in gluten‐free bread.…”

Section: Introductionmentioning

confidence: 99%

Application of inulin in bread: A review of technological properties and factors affecting its stability

Mohammadi

Shiri

Tahmouzi

et al. 2022

Food Science & Nutrition

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Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and osteoporosis) have led to the widespread use of this compound. Inulin has many important technological functions in bread, including its ability to interact with water, create structure, and influence rheological properties, texture, and overall acceptability of the final product. Nevertheless, bread processing conditions can influence the structural integrity of inulin and thus affect its technological efficiency. Therefore, this review article aims to investigate the technological properties and factors affecting the stability of inulin during bread processing conditions. Generally, the addition of inulin could considerably improve the technical performance of bread. However, the stability of inulin depends on the formulation components, type of fermentation, and baking process.

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Section: Introductionmentioning

confidence: 99%

Application of inulin in bread: A review of technological properties and factors affecting its stability

Mohammadi

Shiri

Tahmouzi

et al. 2022

Food Science & Nutrition

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“…It can be clearly seen that after 7 days of storage the intensity of the band at 1670 cm −1 increased, which may be the result of hydrogen bond interaction in protein molecules. 37 Therefore, MLP showed a positive effect on inhibiting bread staling.…”

Section: Long-range Ordered Structurementioning

confidence: 98%

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

et al. 2022

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BACKGROUND Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in terms of baking, retrogradation and microstructural aspects in frozen dough bread. RESULTS The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, with 1% MLP showing the best results. The results of X‐ray diffraction and Fourier transform infrared spectroscopy showed that crystallinity was decreased and the formation of double helical structure was inhibited with the incorporation of MLP. Meanwhile, the results of low‐field nuclear magnetic resonance demonstrated that the addition of MLP was advantageous for retarding water migration and distribution, with reduced water loss. It can be seen intuitively from scanning electron microscopy that MLP improved the gluten network with a smoother and flatter system. CONCLUSION MLP improved the quality of bread during storage and delayed the degradation of internal structure, and can be used as an effective natural additive to improve the storage stability of baked food. 1% MLP showed the best results. © 2022 Society of Chemical Industry.

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“…Moreover, the MP solubility of CMCO-B group was higher than that of CMCO-A at the same storage time. It has been shown that the complexity of hydrogen bonding enhanced in the food matrix as the DS of charged polysaccharide increased [20,36]; thus, water molecules became more bounded to the protein networks, which led to a better cryoprotective effect to the MP, i.e., CMCO-B group > CMCO-A group, whose content of salt-soluble protein was 70 and 62 mg/g, respectively.…”

Section: Salt-soluble Protein Contentmentioning

confidence: 99%

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Zhu

et al. 2022

Foods

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Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (−18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants.

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Effects of inulin on protein in frozen dough during frozen storage

Abstract: Effects of inulin on protein in frozen dough during frozen storage was investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC) and...

Cited by 36 publications

References 50 publications

Application of inulin in bread: A review of technological properties and factors affecting its stability

Application of inulin in bread: A review of technological properties and factors affecting its stability

Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

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