Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

Wang, Pei; Hou, Cuidan; Zhao, Xiaohui; Tian, Mengqi; Gu, Zhenxin; Yang, Runqiang

doi:10.1016/j.foodhyd.2018.08.049

Cited by 75 publications

(37 citation statements)

References 42 publications

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“…The preparation process of steamed buns followed the slightly modified method of Wang et al (2019). Wheat flour (250.0 g), distilled water (115.0 g), sugar (15.0 g), yeast (5.0 g), and baking soda (7.0 g) were used to make the dough.…”

Section: Methodsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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Section: Methodsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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Section: Effect Of the Coexistence Of Lower Mass Compounds With Polymmentioning

confidence: 99%

“…Since both gluten and starch play important roles to determine the bread quality, effects of non-starch polysaccharides on both gluten and starch should be studied to understand the effects on bread quality ( Lagrain, Wilderjans, Glorieux, & Delcour, 2012 ; Wang et al, 2019 ). Wang et al (2019) studied the effects of water-extractable arabinoxylan (WEAX) with different molar masses extracted from wheat bran on the heat-induced polymerisation of gluten and steamed bread quality. Since there have been contradictory reports on the effects of WEAX on the gluten network, one reported the strengthening while the other reported the weakening of the network, Wang et al (2019) extracted four arabinoxylan fractions with different molar masses using enzymes and ethanol from wheat bran, and used two fractions F40 (MW = 491 kDa) and F60 (MW = 454 kDa).…”

Section: Effect Of the Coexistence Of Lower Mass Compounds With Polymmentioning

confidence: 99%

“… Wang et al (2019) studied the effects of water-extractable arabinoxylan (WEAX) with different molar masses extracted from wheat bran on the heat-induced polymerisation of gluten and steamed bread quality. Since there have been contradictory reports on the effects of WEAX on the gluten network, one reported the strengthening while the other reported the weakening of the network, Wang et al (2019) extracted four arabinoxylan fractions with different molar masses using enzymes and ethanol from wheat bran, and used two fractions F40 (MW = 491 kDa) and F60 (MW = 454 kDa). They found that the added WEAX reduced the heat-induced polymerisation of gluten, and this reduction rate was more pronounced for the lower molar mass fraction F60.…”

Section: Effect Of the Coexistence Of Lower Mass Compounds With Polymmentioning

confidence: 99%

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Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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“…Unlike baked cake, SSC is characterized by its porous texture and a bit firm, elastic, and very chewy eating quality, similarly to the traditional northern‐style steamed bun in China (Huang & Miskelly, 2016b). During the processing, heating is an important operation, which is accompanied by starch gelation, protein denaturation, volume expansion, and water evaporation (Wang et al., 2019). Steam heating is the traditional method of SSC production, though its drawbacks including energy‐extensive consumption, low‐level efficiency, and short shelf‐life greatly limits the commercial development of SSC.…”

Section: Introductionmentioning

confidence: 99%

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Yan

Zhou

et al. 2020

Journal of Food Science

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A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave-steamed cake (MSSC) with high-quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T 2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure.

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Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

Cited by 75 publications

References 42 publications

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Molar mass effect in food and health

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

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