Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility

Liang, Zhang; Mu, Taihua; Ma, Mengmei; Sun, Hongnan

doi:10.1111/ijfs.14149

Cited by 23 publications

(13 citation statements)

References 20 publications

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“…The XRD patterns of CSB with different wheat gluten additions on day 1 and day 130 are illustrated in Figure 4. All the spectra exhibited strong diffraction peaks at about 2 θ = 15.0°, 17.2°, 20.0°, and 22.8°, indicating that the mixture of B‐type and V‐type crystals was observed (Zhou et al., 2019). Generally, the wheat starch manifests typical A‐type crystal properties, with typical A‐type starch diffraction peaks.…”

Section: Resultsmentioning

confidence: 99%

Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

Xiang

Dong

et al. 2021

Cereal Chem

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Background and objectives In order to investigate the effect of wheat gluten on thermal‐vacuum packaged Chinese steamed bread (CSB) quality during storage at room temperature, the wheat gluten addition levels of 0%, 1%, and 2% were set to study the effect on the protein structure, water mobility, starch retrogradation properties, and texture properties. Findings With the addition of wheat gluten, the β‐sheet content was increased and random coil content of thermal‐vacuum packaged CSB decreased. Wheat gluten enhanced the water holding capacity of CSB and restricted water migration, resulting in a lower content of bound water and higher content of less strongly bound water and free water according to the low‐field nuclear magnetic resonance (NMR). With the increase of wheat gluten, the diffraction peak intensity and relative crystallinity reduced. The elasticity and cohesion were higher, and the hardness, gumminess, chewiness, and resilience were lower than those in the control. Conclusions The results of this study revealed that the addition of wheat gluten can effectively inhibit moisture dispersion and starch retrogradation to delay the staling of CSB during storage. Significance and novelty As a natural food additive, wheat gluten can not only optimize protein structure and enhance nutritional value but also extend the shelf life of CSB. Therefore, these findings will promote industrial development of CSB.

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Section: Resultsmentioning

confidence: 99%

Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

Xiang

Dong

et al. 2021

Cereal Chem

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“…The microstructure of extruded flour products was observed by SEM (Hitachi Co., Ltd., Beijing, China). The testing method was based on previously reported studies (Ma et al, 2019; Zhou, Mu, Ma, & Sun, 2019). The extruded flour product was freeze‐dried for 72 h and then pulverised to pass through a 100 mesh sieve.…”

Section: Methodsmentioning

confidence: 99%

“…The testing method was based on previously reported studies (Ma et al, 2019;Zhou, Mu, Ma, & Sun, 2019). The extruded flour product was freeze-dried for 72 h and then pulverised to pass through a 100 mesh sieve.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

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

Yang

Zhang³

et al. 2021

Int J of Food Sci Tech

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Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (A w ), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the A w , hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry.

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“…With rapid economic development and improved living standards, people tend to pursue higher‐quality cereal food (Zhou et al ., 2019). However, cereal food, especially bread, is prone to staling during storage, which is manifested in stiff, rough taste, and loss of flavour (Curti et al ., 2017).…”

Section: Introductionmentioning

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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Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility

Cited by 23 publications

References 20 publications

Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

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

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

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