Effects of wheat starch content on its flour and frozen dough bread

被引：5
作者：
Yang, Zixuan [1 ,2 ]
Li, Jinling [1 ,2 ]
Ji, Zhili [1 ,2 ]
Sang, Shangyuan [4 ]
Xu, Xueming [3 ]
机构：
[1] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China
[2] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China
[3] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[4] Ningbo Univ, Dept Food Sci & Engn, Zhejiang Malaysia Joint Res Lab Agr Prod Proc & Nu, Ningbo 315832, Zhejiang, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 23卷
基金：
中国国家自然科学基金;
关键词：
Wheat starch; Particle size; Frozen dough; Bread; GRANULE SIZE DISTRIBUTION; RHEOLOGICAL PROPERTIES; QUALITY;
D O I：
10.1016/j.fochx.2024.101513
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0-8 weeks frozen dough bread were studied. With the increase of A-Type starch granules and whole wheat starch, the pores of gluten network first decreased and then increased. Conversely, an increase in B-Type starch granules consistently reduced gluten network porosity. With the increase of whole wheat starch, the content of free sulfhydryl group and hydrophobic interaction decreased gradually. Minimal additions of B-Type granules were found to enhance the specific volume of fresh bread, whereas increased quantities improved the specific volume of frozen dough bread. The addition of a small quantity of A- or B-Type granules enhances the freezing stability of bread. This study provides effective information for elucidating the effects of wheat starch on the frozen dough and bread properties in protein-starch matrix.
引用
收藏
页数：9
相关论文
共 24 条
[1]   Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu [J].
Cao, Feng-Hong ;
Li, Xing-Jiang ;
Luo, Shui-Zhong ;
Mu, Dong-Dong ;
Zhong, Xi-Yang ;
Jiang, Shao-Tong ;
Zheng, Zhi ;
Zhao, Yan-Yan .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 85 :58-65
[2]   Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.) [J].
Cao, Xinyou ;
Tong, Jingyang ;
Ding, Mengyun ;
Wang, Kesen ;
Wang, Libin ;
Cheng, Dungong ;
Li, Haosheng ;
Liu, Aifeng ;
Liu, Jianjun ;
Zhao, Zhendong ;
Wang, Zhonghua ;
Gao, Xin .
FOOD CHEMISTRY, 2019, 297
[3]   Starch participation in durum dough linear viscoelastic properties [J].
Edwards, NM ;
Dexter, JE ;
Scanlon, MG .
CEREAL CHEMISTRY, 2002, 79 (06) :850-856
[4]   Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.) [J].
Gao, Xin ;
Liu, Tianhong ;
Ding, Mengyun ;
Wang, Jun ;
Li, Chunlian ;
Wang, Zhonghua ;
Li, Xuejun .
FOOD CHEMISTRY, 2018, 240 :626-633
[5]  
GomezGuillen MC, 1997, FOOD SCI TECHNOL-LEB, V30, P602
[6]   Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles [J].
Guo, Qi ;
He, Zhonghu ;
Xia, Xianchun ;
Qu, Yanying ;
Zhang, Yan .
CEREAL CHEMISTRY, 2014, 91 (06) :623-630
[7]   Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough [J].
Han, Wen ;
Ma, Sen ;
Li, Li ;
Zheng, Xueling ;
Wang, Xiaoxi .
FOOD HYDROCOLLOIDS, 2019, 95 :292-297
[8]   Noodle quality affected by different cereal starches [J].
Huang, Yu-Chan ;
Lai, Hsi-Mei .
JOURNAL OF FOOD ENGINEERING, 2010, 97 (02) :135-141
[9]   Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality [J].
Kaur, Amritpal ;
Shevkani, Khetan ;
Katyal, Mehak ;
Singh, Narpinder ;
Ahlawat, Arvind Kumar ;
Singh, Anju Mahendru .
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (04) :2127-2138
[10]   Interaction between A-type/B-type starch granules and gluten in dough during mixing [J].
Li, Mingfei ;
Liu, Chong ;
Zheng, Xueling ;
Hong, Jing ;
Bian, Ke ;
Li, Limin .
FOOD CHEMISTRY, 2021, 358
123