Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches

Trevisan, Susane; Khorshidi, Ali; Scanlon, Martin G.

doi:10.1016/j.foodres.2022.112049

Cited by 6 publications

(6 citation statements)

References 76 publications

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“…The resistance to extension reflects the longitudinal elasticity of the dough, and the greater resistance to extension reflects the stronger longitudinal elasticity of the dough. The extensibility reflects the transverse extensibility of the dough, and the greater extensibility reflects the better ductility (Trevisan et al, 2022). Based on the tensile test results (Table 3), it was observed that resistance to extension and extensibility of dough significantly decreased with the increase incorporation amount of HMTS or MWS, which might due to incorporation of HMTS or MWS diluted the gluten protein in the mixed flour.…”

Section: Texture and Tensile Properties Of Doughmentioning

confidence: 96%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

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This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heatmoisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

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Section: Texture and Tensile Properties Of Doughmentioning

confidence: 96%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

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“…In this study, DIF4 plants were supplied a greater amount of nitrogen at later growth stages and increasing the frequency of nitrogen application increased the protein content and wet gluten content versus dry gluten content. Nitrogen increases the protein content, changes its composition, and affects the rheological properties of dough; higher protein content leads to more stretchable dough [16] and flour from wheat with higher protein content has higher extensibility and lower maximum drag leading to a reduction in the maximum stretch ratio [41]. In this study, by increasing the frequency of nitrogen application through drip irrigation, the TA and E of the dough were increased and the stretch resistance was decreased, which led to a lower stretch ratio and an increase in the tensile quality.…”

Section: Discussionmentioning

confidence: 99%

“…Nitrogen is an important factor affecting the protein and wet gluten content of wheat [15], and the quality of wheat dough and pasta is largely influenced by protein content and gluten quality [16,17]. Changes in grain color may affect the color of the flour and the final product and may be influenced by changes in other grain traits [18].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Wheat Gluten Content and Processing Quality: An Analysis of Drip Irrigation Nitrogen Frequency

Hao,

Chen,

Jia

et al. 2023

Plants

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Drip irrigation is a water-saving and fertilizer-saving application technology used in recent years, with which the frequency of drip irrigation nitrogen application has not yet been determined. In order to investigate the effects of different drip irrigation nitrogen application frequencies on the processing quality of medium-gluten wheat (Jimai22) and strong-gluten wheat (Jimai20 and Shiluan02-1), a two-year field experiment was carried out. Two frequencies of water and N application were set under the same conditions of total N application (210 kg·ha−1) and total irrigation (120 mm): DIF4, consisting of four equal applications of water and N (each of 30 kg·ha−1 of N application and 30 mm of irrigation) and DIF2, consisting of two equal applications of water and N (each of 60 kg·ha−1 of N application and 60 mm of irrigation). The results showed that IF4 significantly increased protein content by 2–8.6%, wet gluten content by 4.5–22.1%, and hardness value (p > 0.05), and PC2 was considered as a protein factor; the sedimentation value was highly significantly correlated with most of the parameters of the flour stretch (p < 0.01). DIF4 improved the stretching quality, and the flour quality of Jima22 was decreased, the flour quality of strong-gluten wheats Jimai20 and Shiluan02-1 was improved, and PC1 was considered to be the dough factor. In conclusion, although the frequency of nitrogen application by drip irrigation increased the protein factor and improved the tensile quality, the flour quality was not necessarily enhanced.

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“…In recent years, there have been numerous studies on the impact of nitrogen application on wheat grain protein content, Agronomy 2024, 14, 1164 2 of 15 yet universal conclusions are still lacking. For example, some studies have shown that nitrogen fertilizer application can increase the contents of grain protein and its composition in wheat to a certain extent [5,6]; however, the opposite conclusions have been reached in other studies. Wang et al [7] reported that with increasing NAR, the content of stored protein increases while the content of soluble protein significantly decreases.…”

Section: Introductionmentioning

confidence: 91%

Influence of Nitrogen Application Rate on Wheat Grain Protein Content and Composition in China: A Meta-Analysis

An,

Han,

et al. 2024

Agronomy

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The nitrogen application rate (NAR) has a significant effect on the contents of wheat grain protein and its composition. There is still no consensus regarding the appropriate NAR, given the differences in studied conditions and influence of factors such as geographical location, climate, and soil nutrient contents. In this study, 66 papers related to wheat grain protein and its composition published from 1984 to 2021 were selected for meta-analysis in comprehensively evaluating the response of wheat grain protein content and composition to NAR in China. The results reveal that NAR significantly increased total protein content by 9.49–28.6%, gliadin by 9.13–30.5%, glutenin by 12.9–45.4%, albumin by 5.06–15.8%, and globulin by 8.52–24.0% of wheat grain in China, respectively, compared to no nitrogen application. The optimal NAR is 240–300 kg ha−1 when specific planting conditions are not being considered. Under different growing conditions, the NAR that provided the greatest increase in wheat grain protein and its composition varied as follows: 180–240 kg ha−1 in Northwest China and at >100 m altitudes; >300 kg ha−1 in North China and at <100 m altitudes and lower soil base nutrient levels; 240–300 kg ha−1 in Southeast China, with higher soil nutrients levels and for all average annual temperatures and precipitation ranges. In conclusion, the results of the present study reveal that it is feasible to systematically enhance the contents of wheat grain protein and its related fractions by appropriate NAR under different cropping conditions.

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Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches

Cited by 6 publications

References 76 publications

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Enhancing Wheat Gluten Content and Processing Quality: An Analysis of Drip Irrigation Nitrogen Frequency

Influence of Nitrogen Application Rate on Wheat Grain Protein Content and Composition in China: A Meta-Analysis

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