Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

Yang, Heng; Fu, Yang; Zhang, Yudong; Zhou, Jian; Wang, Danfeng; Zhen, Gao; Ke, Yuan; Lv, Qingyun; Ding, Beibei; Wang, Xuedong

doi:10.1111/ijfs.15040

Cited by 20 publications

(9 citation statements)

References 35 publications

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“…The determination of the RER and OAR of SWGS referred to previous studies (Yang et al ., 2021). The diameters of 15 samples of SWGS were measured using a vernier calliper ( D ).…”

Section: Methodsmentioning

confidence: 99%

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Jia

Yang

Zhang³

et al. 2022

Int J of Food Sci Tech

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Summary The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.

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“…The determination of the RER and OAR of SWGS referred to previous studies (Yang et al ., 2021). The diameters of 15 samples of SWGS were measured using a vernier calliper ( D ).…”

Section: Methodsmentioning

confidence: 99%

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Jia

Yang

Zhang³

et al. 2022

Int J of Food Sci Tech

Self Cite

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“…The bread was cut into 20 mm cubes to measure the hardness. The measured settings were as follows: the pre‐test rate was 1.0 mm s −1 , the mid‐centre rate was 3.0 mm s −1 , the post‐test rate was 3.0 mm s −1 , the trigger force between two compressions was 5 g and the compression degree was 50% (Yang et al ., 2021). Each assay was replicated three times.…”

Section: Methodsmentioning

confidence: 99%

Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread

Zhang

Xiao

Gong³

et al. 2022

Int J of Food Sci Tech

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Starch retrogradation occurred in the process of storage of bread, resulting in a decreased product quality. The aim of this research was to determine the effect of lactosucrose on bread baking and anti-staling properties. The results showed that the addition of lactosucrose increased the specific volume and slice cell number with a higher air holding capacity. The kinetic equation showed that lactosucrose reduced the rate constant value. Besides, the long-and short-range ordered structure showed that the incorporation of lactosucrose retarded the crystallisation rate, in which the water migration was delayed. This effect was also evident on the microstructure, indicating that lactosucrose could improve the quality of bread and delay the staling of bread, which provided new insights for the baking industry.

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“…By substituting polyol (25%) or D-psicose (25% or 50%), a dough with an adhesiveness close to the control sample was obtained (Figure 1). Yang et al (2021) analysed doughs containing up to 5% xylitol and found an increase in adhesiveness, with a concomitant decrease in the water binding capacity of the dough and inhibition of gluten development. Similar results were reported by Mariotti and Alamprese (2012) and Zoulias et al (2000).…”

Section: Textural Properties Of Biscuit Doughmentioning

confidence: 99%

Kismi̇ Tatlandirici İkamesi̇ni̇n Bi̇sküvi̇leri̇n Fi̇zi̇koki̇myasal, Tekstürel Ve Duyusal Özelli̇kleri̇ne Etki̇si̇

Güldane

Herken

2021

Gıda

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The aim of the present work was to study the physicochemical, textural and sensory properties of biscuits prepared by replacing sucrose with rare sugar (D-psicose) and/or polyols (sorbitol, xylitol) at 25% or 50%. The results showed that increasing D-psicose replacement resulted in lower moisture content, darker and less yellow, and thicker biscuits. However, opposite effects were observed in polyol substitute biscuits. The texture of the biscuits was also significantly affected by the sweeteners. After two months of storage, the hardness values had significantly decreased in the samples with 50% alternative sweeteners (P<0.05). The sensory evaluation of the biscuits containing natural sweeteners was close to that of sucrose (100%). In conclusion, D-psicose and polyols generally had opposite effects on biscuit characteristics. Therefore, it was found that the samples with similar/better properties to/than the control could be prepared by replacing sucrose with D-psicose (25%) and polyol(s) (25%).

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Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

Cited by 20 publications

References 35 publications

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread

Kismi̇ Tatlandirici İkamesi̇ni̇n Bi̇sküvi̇leri̇n Fi̇zi̇koki̇myasal, Tekstürel Ve Duyusal Özelli̇kleri̇ne Etki̇si̇

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