The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough

The effect of hydrocolloids xanthan gum (XG), sodium alginate (SA) and sodium carboxymethyl cellulose (CMC-Na) on the properties and noodle quality of maize-based composite dough has been studied. The composite flour showed more comprehensive nutritional characteristics than maize flour. Rheological studies have shown that the three hydrocolloids dramatically increased the elasticity and viscosity of composite dough. All hydrocolloids significantly (p < 0.05) change the texture properties of noodles in composite dough, and XG had the most obvious effect. The addition of hydrocolloids improves the cooking properties of noodles in composite dough. The improvement of XG on the resistance to extension and extensibility is also obvious. Generally, adding hydrocolloids to maize-based composite dough appears to be a highly effective way to improve the quality of dough, and the application prospect of hydrocolloids, especially XG, is very promising.

Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations

To reveal the influence of wheat starch particle size distribution on frozen dough quality, this study reconstituted A/B starch according to 100:0, 75:25, 50:50, 25:75 and 0:100 and prepared reconstituted dough by compounding with gluten proteins. Further, the freeze-thaw cycle of 1, 3, and 9 times for reconstituted dough was performed to investigate its ratio-regulatory role of A- and B-starch. The results showed that the freeze-thaw cycle induced gluten network breakage and starch granule exposure in doughs mainly by disrupting disulfide and hydrogen bonds between gluten protein molecules and upsetting their secondary structures, leading to a reduction in GMP and polymer protein content and an increase in freezing water content. Moreover, a moderate increase (25-50 %) in the B-starch proportion can minimize gluten protein deterioration by freeze-thaw cycles. However, excessive B-starch amounts (75-100 %) can also adversely affect gluten structure. The prepared dumpling wrappers under the 50A-50B ratio showed optimal steaming loss rate, hardness, and chewiness during the freeze-thaw cycle. Correlation analysis indicated that the B-starch ratio and its filling pattern improved dough freeze-thaw deterioration primarily by affecting dough-free sulfhydryl content, protein molecular weight distribution, secondary structure, and ΔH. The results may provide insights and guidelines for product development and storage for frozen pasta.

Assessment of Functional Properties of Wheat-Cassava Composite Flour

Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat-cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a decrease in the moisture, protein, fat, and b* values of W-CF. The crude fiber, ash, starch, L*, a* values, iodine blue value (IBV), and swelling power (SP) of the composite flour increased gradually. It was found that the water absorption, hardness, and chewiness of the W-CF dough increased with an increase in the CF substitution level. A different trend could be observed with the springiness and cohesiveness of the W-CF dough. The resistance to extension, extensibility, and the extended area of the W-CF dough at all substitution levels was significantly lower than that of the WF dough. The elasticity and cohesiveness of the dough tended to increase for CF content from 10% to 30%, followed by a decrease at a higher replacement. Pearson correlation analysis indicated that the substitution levels of CF had a significant influence on the proximate analysis and functional properties of the W-CF and dough. This study will provide important information on choosing CF substitution levels for different products.

Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

This study investigated the morphology distribution, molecular structure, and aggregative properties variation of gluten protein during dough mixing stage and interpreted the interaction between starch with different sizes and protein. Research results indicated that mixing process induced glutenin macropolymer depolymerization, and promoted the monomeric protein conversion into the polymeric protein. Appropriate mixing (9 min) enhanced the interaction between wheat starch with different particle sizes and gluten protein. Confocal laser scanning microscopy images showed that a moderate increase in B-starch content in the dough system contributed to forming a more continuous, dense, and ordered gluten network. The 50A-50B and 25A-75B doughs mixed for 9 min exhibited a dense gluten network, and the arrangement of A-/B-starch granules and gluten was tight and ordered. The addition of B-starch increased α-helixes, β-turns, and random coil structure. Farinographic properties indicated that 25A-75B composite flour had the highest dough stability time and the lowest degree of softening. The 25A-75B noodle displayed maximum hardness, cohesiveness, chewiness, and tensile strength. The correlation analysis indicated that starch particle size distribution could influence noodle quality by changing the gluten network. The paper can provide theoretical support for regulating dough characteristics by adjusting the starch granule size distribution.

Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East

This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean, Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the development of acorn-based bread, showing some differences in terms of ingredients, preparation techniques and baking methods in the two cultural and geographical macro-regions. By exploring the evolution of the alimentary role of acorn bread in the past century, our findings also support the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. By acknowledging the cultural importance of acorn fruits and acorn-based products, this study suggests that the rediscovery of acorn-based products and associated traditional knowledge may foster the sustainable development of rural and marginal regions in the Mediterranean, Middle East and Central Asia. This could help to reinforce the resilience of local communities and thus increase food security. Furthermore, reassessing acorns as a foodstuff may aid in developing innovative products in line with emerging trends in the food sector, which is looking for new non-cereal-based bakery products and other novel culinary applications.