Sen Ma

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products.

Modification and Application of Dietary Fiber in Foods

Dietary fiber plays an important role in human health. The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed. Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.

Application and Development Prospects of Dietary Fibers in Flour Products

Dietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers have been reviewed: nutritional properties, including the ability to regulate blood sugar levels, effects on microorganisms, antioxidant effect, potential role in losing weight, ability to regulate blood lipids, application in flour products such as bread and Chinese noodles, challenges such as dark color, rough texture, and poor solubility, and potential solutions that include modification methods. The primary purpose of this review is to comprehensively evaluate potential applications of dietary fibers in flour products, addressing common problems and reviewing potential solutions to promote further study and applications of dietary fibers.

Effect of A- and B-type granules on the physical properties of starch from six wheat varieties

Six wheat varieties (3 hard and 3 soft genotypes) produced in China were selected to study the effect of granule types on physical properties of starch. Difference in freeze-thaw stability, solubility, gelatinisation, pasting and swelling properties were compared. The results demonstrated that the pasting properties were directly correlated with the granule type of starch, and the A-type granules of starch showed the highest peak viscosity, trough viscosity, final viscosity and breakdown viscosity. The B-type starch displayed poor pasting and textural properties, however, its freeze-thaw stability was satisfactory. Furthermore, the solubility (5.20-29.06) and swelling power (6.31-9.27) of starches also depended on the starch types and wheat varieties. Results revealed that an appropriate wheat and starch type choice would provide the basis for desired starch-based production.

Aggregation characteristics of protein during wheat flour maturation: Aggregation characteristics of protein during wheat flour maturation

BACKGROUND The protein aggregation characteristics of three types of freshly milled wheat flour with high, medium or low gluten were investigated during 90 days of maturation. Changes in the content and particle size of the glutenin macropolymer (GMP), contents of sulfhydryl groups and disulfide bonds (SS), and secondary structure and molecular weight distribution of the protein were determined. RESULTS For high, medium and low gluten flour, GMP content increased to 22.25, 13.72 and 10.32 g kg-1 ; free sulfhydryl group content decreased by 5.5%, 4.1% and 4.4%; and SS content increased by 1.6%, 1.8% and 2%, respectively. The proportion of β-sheet and random coil increased, and the proportion of α-helix and β-turns decreased. The polymeric protein content increased, whereas that of gliadin decreased. CONCLUSION Protein aggregation mediated by SS cross-linking helped develop a stronger gluten network. The findings provide theoretical support for the changes in protein structure during flour maturation and also help to predict the quality of wheat flour and its products.

Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics

Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products. This study was conducted to explore ways to decrease the negative effects of adding bran to dough. Basidiomycete strain BS-01 was used to ferment the wheat bran. The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations. The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed. The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran. The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume.

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.

Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre

The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten-starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF-enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain-hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran-enriched flour products, the pretreatment with branlike particles leading to size reduction, softening or solubility improvement may be advantageous.

Effect of modified dietary fibre from wheat bran on the quality of noodle

Addition of dietary fibre (DF) improves the nutritional value and affects the quality of noodles. The effects of the addition of modified wheat bran DF on enriched Chinese noodles were examined. Ultrasonic-treated DF (UDF) and microwave-treated DF (MDF) were added at 0.5, 1, 1.5, and 2% to wheat flour (w/w), and the resulting noodle samples were evaluated in terms of colour, texture properties, tensile properties, water properties, cooking characteristics, and sensory evaluation. The results showed that the colour of dough sheets became darker and the texture of noodles became firmer with added DF. Overall, the water absorption and cooking losses of noodles increased compared to the non-supplemented samples. The increased breaking strength and tensile distance of the noodles improved the quality of the noodles. Noodles prepared with added MDF exhibited firmer texture and tensile properties compared to those of noodles with UDF. The total sensory score of noodles with 1% MDF was the highest of all noodles with added modified DF and was slightly below the total score of the reference product. Our results confirm that using 1.0% MDF in wheat flour is preferable for high quality of Chinese noodles.

Physicochemical properties of wheat grains affected by after-ripening

The current work examines the physicochemical properties of wheat grains after 30, 60, 90, 120, and 150 days of storage. Storage time had a considerable influence on the quality of wheat, which remained stable for up to 90-120 days. Compared with freshly harvested wheat, increased storage time resulted in a decrease in catalase activity. However, damaged starch content, flour yield and gluten index increased during storage. The storage period of 60 days positively affected falling number, amylose content and wet gluten content except for reducing sugar content. Additionally, the three wheat varieties differed in terms of quality changes during storage. Results revealed that after-ripening had multiple effects on improving on three traits, which are particularly associated with wheat quality.