Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Zhijian Jiang; Liya Liu; Wei Yang; Lan Ding; Muhammad Awais; Li Wang; Sumei Zhou

doi:10.1016/j.foodchem.2018.03.093

Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Food Chem. 2018 Sep 1:259:18-24. doi: 10.1016/j.foodchem.2018.03.093. Epub 2018 Mar 21.

Authors

Zhijian Jiang¹, Liya Liu², Wei Yang³, Lan Ding², Muhammad Awais², Li Wang⁴, Sumei Zhou⁵

Affiliations

¹ School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
³ School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
⁴ School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: wl0519@163.com.
⁵ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: zhousumei@caas.com.

PMID: 29680041
DOI: 10.1016/j.foodchem.2018.03.093

Abstract

Most studies on improving the quality of wheat flour products have been based on eliminating the adverse effects of water-unextractable arabinoxylan (WUAX) using pentosanase (Pn), but the interactions between the arabinoxylan released from WUAX and gluten have rarely been studied. The results demonstrated that Pn decreased the molecular weight of soluble AX released from water-unextractable solids (57,120-18,450 g mol^-1). The released AX increased the amount of glutenin macropolymer, accompanied by a decrease in glutenin solubility, but made it more difficult for the free sulfhydryl to form disulfide bonds between glutenin proteins. This might be beneficial to the formation of uniform and fine crumb structures, and produced whole wheat Chinese steamed bread (CSB) with higher volume and lower firmness. However, the gluten network became more open and easier to fracture at higher level of Pn, which made it different to the further improvement in the texture of CSB.

Keywords: Chinese steamed bread; Gluten; Model dough; Pentosanase; Water-unextractable arabinoxylan; Whole wheat.

MeSH terms

Bread
Endo-1,4-beta Xylanases / chemistry
Flour* / analysis
Glutens / chemistry
Molecular Weight
Rheology
Solubility
Triticum / chemistry*
Water / chemistry
Whole Grains / chemistry*
Xylans / chemistry*

Substances

Xylans
Water
Glutens
arabinoxylan
Endo-1,4-beta Xylanases
glutenin