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Li H, Wu Q, Guo Y, Dai Y, Ping Y, Chen Z, Zhao B. Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage. Food Chem 2024; 441:138324. [PMID: 38176145 DOI: 10.1016/j.foodchem.2023.138324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 12/12/2023] [Accepted: 12/27/2023] [Indexed: 01/06/2024]
Abstract
To develop the application of wheat bran and improve the nutrition and anti-staling capacity of Chinese steamed bread (CSB), oleic acid-esterified wheat bran (OWB) was prepared by esterification of wheat bran with oleic acid, and its physicochemical properties, structure, and quality improvement for CSB during refrigerated storage were investigated. The hydrophilic-lipophilic balance value of OWB was 16.0, the maximum degree of substitution was 0.146, and its emulsifying capacity was similar to that of glycerol monostearate. The starch gelatinization degree of CSB containing 3 % OWB and the control decreased by 19.55 % and 27.12 % within 7 days of refrigerated storage, respectively, while the hardness of CSB with OWB was lower than that with wheat bran. OWB inhibited starch recrystallization and increased bound water in the corresponding CSB, which effectively delayed starch retrogradation. OWB had a positive emulsifying capacity and showed potential as a functional material for preventing retrogradation of starch-based foods.
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Affiliation(s)
- Hua Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China.
| | - Qingfeng Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yanyan Guo
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Ya Dai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yali Ping
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Zhenzhen Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Beibei Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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Yang L, Wang S, Li S, Zhao G, Du C. Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies. Gels 2022; 8:gels8070429. [PMID: 35877514 PMCID: PMC9315577 DOI: 10.3390/gels8070429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/03/2022] [Accepted: 07/04/2022] [Indexed: 11/24/2022] Open
Abstract
In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.
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Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
- Correspondence: (L.Y.); (C.D.); Tel.: +86-18-78-889-2719 (L.Y.); +86-13-95-506-9909 (C.D.)
| | - Sunyan Wang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Institutes of Agricultural Science and Technology, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China;
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
- Correspondence: (L.Y.); (C.D.); Tel.: +86-18-78-889-2719 (L.Y.); +86-13-95-506-9909 (C.D.)
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Zhang K, Kang Z, Zhao D, He M, Ning F. Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhimin Kang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Mengying He
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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Cheng L, Wang X, Gu Z, Hong Y, Li Z, Li C, Ban X. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread. Int J Biol Macromol 2022; 209:144-152. [PMID: 35381284 DOI: 10.1016/j.ijbiomac.2022.03.208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/25/2022] [Accepted: 03/30/2022] [Indexed: 01/25/2023]
Abstract
The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers. The MWF steamed bread had the highest appearance score (42.78) and total sensory evaluation score (81.60), and the PF steamed bread exhibited the highest specific volume (1.84 mL/g) and taste score (43.05). An increase in the degree of potato flour gelatinization led to an increase in dough gas retention coefficient from 80.20 mL/100 mL to 85.17 mL/100 mL and a more uniform and dense dough microstructure. During dough preparation, the increased gelatinization degree of potato flours enhanced the hydroscopicity competition between potato starch and gluten, resulting in a flocculent gluten network and increased potato starch volume during steaming. During steaming, steamed bread with higher gelatinization degree of potato flour formed a homogenous and dense starch gel-gluten double network, making them softer with more uniform gas cells and larger specific volume. Thus, this study provides a perspective of the effect of starch gelatinization on steamed bread quality.
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Affiliation(s)
- Li Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xu Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
| | - Yan Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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Ju Q, Li Y, Sun H, Chen J, Yuan Y, Hu Y, Fujita K, Luan G. Effect of potato flour on quality and staling properties of wheat-potato flour bread. Food Sci Nutr 2020; 8:5474-5482. [PMID: 33133550 PMCID: PMC7590290 DOI: 10.1002/fsn3.1829] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/21/2020] [Accepted: 07/28/2020] [Indexed: 11/10/2022] Open
Abstract
To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of the composite bread from wheat-potato flour (WPF), the physicochemical (specific volume, colority, sensory value, texture, and viscosity) properties, and staling (X-ray diffraction and water migration) properties of bread were investigated. The quality of composite bread was comparable to wheat bread when addition level of PF at 20%, but decreased when the addition level increased to 30% or more, and became unacceptable at 50%. A chewy mouthfeel and an elastic and none-crumbly texture were observed on composite bread, which had higher hardness than wheat bread, and could keep on both longer linear distance and higher linear force during compression test. It indicated that such new parameters other than hardness should be introduced to coordinate with the texture quality of composite bread. During storage, the higher addition level of PF significantly decreased crystallinity of composite bread and slowed water migration rate from the crumb to crust, suggesting that PF had antistaling effect on composite bread, which was further emphasized by the fact that the setback value of the WPF decreased with the increase of PF addition.
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Affiliation(s)
- Qian Ju
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yaoxi Li
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Huaxing Sun
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Jincheng Chen
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yanqiu Yuan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yayun Hu
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Kaori Fujita
- Japan International Research Center for Agricultural ScienceIbarakiJapan
| | - Guangzhong Luan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
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