Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure

Fan, Xiangqi; Liu, Chong; Liu, Limin; Shang, Jiaying; Hong, Jing; Liu, Mei; Zheng, Xueling

doi:10.1016/j.jcs.2022.103623

Cited by 3 publications

(1 citation statement)

References 28 publications

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“…The energy storage modulus (G 0 ) characterises the energy change of the sample due to elastic deformation, reflecting the elastic nature of the dough. The loss modulus (G 00 ) characterises the energy changes in the sample due to viscous deformation, reflecting the viscous nature of the dough (Fan et al, 2023). Figure 2a showed that the G 0 of FP-4, FP-5, and FP-6 were significantly lower than that of the other doughs, which were more deformable and sufficiently flexible, owing to the higher content of albumin and globulin in the dough (Miller & Hoseney, 1999).…”

Section: Frequency Sweepmentioning

confidence: 99%

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Wang

Guan

et al. 2023

Int J of Food Sci Tech

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SummaryThis study investigated the potential of six wheat flour mixing schemes for reducing the oil content of fried dough sticks, and provided a new idea for the production of special wheat flour. The results showed that the FP‐4, FP‐5 and FP‐6 mixing schemes showed some degree of oil reduction, while the FP‐1, FP‐2 and FP‐3 mixing schemes did not perform well in terms of oil reduction. Overall, the compounded wheat flour with relatively high‐protein content had a good oil reduction effect. Dough with higher water absorption, longer development time, stability time and higher deformation capacity had a denser gluten network structure, which was attributed to the presence of membranes in the gluten structure that acted as a barrier to the intrusion of oil. The principal component analysis results also showed that FP‐5 and FP‐6 had relatively high overall scores and had better dough characteristics that were conducive to the reduction of oil content in fried dough sticks. To some extent, the wheat flour mixing scheme proposed in the study has a positive effect on the reduction of oil content in fried dough sticks and can be used as a data reference for the development of low‐fat fried dough sticks.

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Section: Frequency Sweepmentioning

confidence: 99%

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Wang

Guan

et al. 2023

Int J of Food Sci Tech

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Effect of ultrasonic power density on the quality of fresh wet noodles

Li,

He,

Tang

et al. 2024

Journal of Cereal Science

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Aqueous ozone effects on wheat gluten: Yield, structure, and rheology

Fan,

Jiang,

Wang

et al. 2024

Journal of Food Science

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This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion‐high‐performance liquid chromatography (SE‐HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross‐linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in β‐sheet content by approximately 9% and a corresponding decrease in β‐turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco‐friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing.Practical ApplicationOur work substantially advances the existing knowledge on wheat flour processing by demonstrating the multifaceted benefits of AO pretreatment. We unveil significant improvements in the yield and purity of starch and gluten when compared to conventional separation methods. Moreover, our in‐depth analysis of molecular changes induced by AO, including increased cross‐linking, alterations in surface hydrophobicity, and modifications in glutenin macropolymer content, provides new insights into how AO affects the viscoelastic properties of gluten. This contribution is pivotal for the development of more efficient, sustainable, and eco‐friendly wheat flour processing technologies.

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Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure

Cited by 3 publications

References 28 publications

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Effect of ultrasonic power density on the quality of fresh wet noodles

Aqueous ozone effects on wheat gluten: Yield, structure, and rheology

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