The influence of non-starch polysaccharides on the formation mechanism of wheat dough

被引：2
|
作者：
Zhang, Jing [1 ,2 ]
Xu, Jinchuan [1 ,2 ]
Zhang, Min [1 ,2 ,3 ]
机构：
[1] Tianjin Agr Univ, Minist Agr & Rural Affairs, Key Lab Smart Breeding Coconstruct Minist & Prov, Tianjin 300392, Peoples R China
[2] Tianjin Agr Univ, Tianjin Key Lab Intelligent Breeding Major Crops, Tianjin 300392, Peoples R China
[3] Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2024年 / 282卷
基金：
中国国家自然科学基金;
关键词：
Non-starch polysaccharides; Wheat dough; Physicochemical properties; Microstructure; Steamed bread; OAT BETA-GLUCAN; PHYSICOCHEMICAL CHARACTERISTICS; FERMENTATION PROPERTIES; RHEOLOGICAL ATTRIBUTES; ACID BACTERIA; MODEL DOUGH; FLOUR; CHITOSAN; GLUCOSE; LEVAN;
D O I：
10.1016/j.ijbiomac.2024.136268
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The study examined the effects of oat beta-glucan (O beta G), chitosan (CTS), araboxylan (AX), and fructosan (FOS) on wheat dough formation. Adding 0-7 % O beta G, AX, and FOS increased S-S content, enhancing gluten stability. DAX and D-FOS showed higher beta-sheet structures, higher air retention and gluten network, smaller pores and denser structures, higher elastic and viscosity moduli. Excessive O beta G and CTS could reduce the dough stability, and beta-turn and beta-sheet ratios, respectively. Therefore, B-7AX and B-7FOS exhibited lower hardness indices during storage, leading to a smoother appearance and more orderly gas chamber distribution. The study provides a theoretical foundation for using non-starch polysaccharides in flour-based products.
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收藏
页数：13
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