Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Wang, Yaqin; Tacer-Caba, Zeynep; Immonen, Mikko; Kemell, Marianna; Varis, Jutta; Jian, Ching; Maina, Ndegwa Henry

doi:10.1016/j.foodhyd.2022.107844

Cited by 10 publications

(12 citation statements)

References 63 publications

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“…This gel, in turn, facilitated the denaturation of wheat flour dough to a certain extent, resulting in a significant improvement in the elasticity and viscosity of the mixed dough. Furthermore, the interaction between FXL, PDFXL, and the gluten network structure led to improved water‐holding capacity and increased viscoelasticity in the mixed flour system (Feng et al ., 2020; Wang et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

Pei,

Luo,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, double long‐chain inulin phosphate (PDFXL) was prepared by chemically modifying long‐chain inulin (FXL) through phosphorylation. The effects of FXL and PDFXL on the rheological properties of low gluten (L‐G), medium gluten (M‐G), and high gluten (H‐G) dough were investigated using Fourier Transform Infrared (FT‐IR) and rheometer. The FT‐IR and solubility results indicated that PDFXL exhibited stronger hydrophilicity and promoted protein cross‐linking. Rheological tests revealed that the apparent viscosity of L‐G, M‐G, and H‐G dough decreased with increasing shear rate. Notably, M‐G PDFXL doughs exhibited higher shear thinning behaviour. Additionally, in the frequency and temperature sweep test, M‐G and H‐G PDFXL doughs showed higher elasticity and viscous modulus. This study reveals the modification effect of phosphorylation on FXL, providing a scientific foundation for the comprehensive application of PDFXL in flour products.

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Section: Resultsmentioning

confidence: 99%

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

Pei,

Luo,

Wei

et al. 2024

Int J of Food Sci Tech

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“…G* was the composite value of G’ and G’’, which could be used to describe sample strength [ 27 ] and might have been correlated with the sample volume and firmness [ 51 , 52 ], and a higher G* indicated a firmer dough. During heating, the beginning of a sharp increase in G* represented the starting point of starch gelatinization [ 29 , 53 ], and the peak G* was related to the maximum intensity of the gelatinization [ 53 ]. As shown in Figure 8 a, when the CMC-Na content was increased from 0.0% to 1.6%, the temperature when G* began to rise increased from 70.6 °C to 77.8 °C, and the lowest G* was reduced by 52.6%.…”

Section: Resultsmentioning

confidence: 99%

“…CMC-Na had no significant effect on PT except for a 0.1% content, which was not consistent with the results from the rheological measurements because the tests were accomplished with a sufficient amount of water, which was far from a real dough environment. However, PV significantly decreased from 1801.5 mPa∙s to 1449.33 mPa∙s when the CMC-Na content was increased from 0.0% to 1.6%, which might be attributed to the “barrier effect” of CMC-Na [ 29 ] as the water absorption and starch granule swelling and leaching were limited, thus providing a favorable environment for gas cell expansion, coupled with increasing the extensibility and gas-holding capacity of the FDSB. Moreover, trough viscosity (TV, mPa∙s) indicated the integrity of starch granules after pasting and their ability to resist shear and temperature [ 59 ], which reduced from 1337.5 mPa∙s to 1166.5 mPa∙s with 0.1% CMC-Na and then did not change significantly as the content increased ( Table 2 ), confirming that CMC-Na did hinder the rupture of starch granules to a certain extent.…”

Section: Resultsmentioning

confidence: 99%

“…Before the formal measurement, an oscillation amplitude test was carried out at various temperatures to determine the linear viscoelastic region and, on this basis, the strain amplitude was set at 0.1%. Following the method reported by Wang [ 29 ] and Falade [ 30 ], with a few modifications, a diameter of 25 mm was fitted to the rheometer, and a small piece of dough (approximately 3.0 g) was placed on the testing bench. The gap width was set at 3.0 mm.…”

Section: Methodsmentioning

confidence: 99%

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The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

Liu,

Zhu,

Guo

2024

Foods

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This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased and then decreased, with the maximum at 1.3 mL/g, and then dramatically decreased at 1.5 and 1.7 mL/g, accompanied by a harder texture and secession of crust and crumb, which were the detrimental effects brought by over-proofing. The optimal amount of CMC-Na effectively alleviated the deterioration associated with over-proofing, and the proofing tolerance of FDSB was increased from 1.3 mL/g to 1.7 mL/g. Fermentation analysis showed that CMC-Na significantly improved the extensibility and gas-holding capacity of the dough by increasing the maximum height of the dough (Hm) and the emergence time (T1) of Hm. Frequency sweep tests indicated that CMC-Na improved the plasticity of proofed dough by increasing loss factor tan δ. Significant reductions were found in peak viscosity and complex modulus G* in pasting properties tests and temperature sweep measurements, respectively, suggesting that CMC-Na influenced starch gelatinization and dough stiffening during steaming, which promoted the extension of the network structure, thus facilitating gas expansion and diffusion. These property changes theoretically explained the improvement in the proofing tolerance of FDSB by CMC-Na.

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“…Te relationship between the mechanical properties of viscoelastic materials and time, temperature, or frequency is obtained. Dynamic mechanical analysis is of great signifcance for evaluating the tensile properties, viscosity, and elasticity of wheat dough and can better predict the fermentation stability of dough [65,66].…”

Section: Dynamic Viscoelasticitymentioning

confidence: 99%

Determination Methods and Influencing Factors of Grain Mechanical Properties

Gao,

Tian,

Xue

et al. 2024

Journal of Food Quality

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Grain is extremely vulnerable to external loads during production and processing, resulting in the deterioration of grain quality. Deteriorated grain not only affects the economic value of grain but also affects the safety of storage. This has a very important relationship with the biomechanical properties of grains. It is of great significance to explore the mechanical properties of grain under different conditions and analyze the relationship between its physical and chemical properties and mechanical properties for improving its processing and eating quality. In this paper, the research methods of the mechanical properties of grains are reviewed. Various factors influencing the mechanical properties of cereals were analyzed. The relationship between the internal organizational structure of grain and its mechanical properties was discussed. This paper puts forward the shortcomings in the current research on the mechanical properties of grains and puts forward the prospect and analysis of its importance in future development in order to provide a reference for reducing crushing in the grain processing process.

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Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Cited by 10 publications

References 63 publications

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

Determination Methods and Influencing Factors of Grain Mechanical Properties

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