Rheological and structural insights into frozen dough from wheat varieties with varying gluten content
文献类型： 外文期刊
作者： Rasheed, Mohsin 1 ; Guo, Boli 1 ; Li, Ming 1 ; Yang, Jingjie 1 ; Zhang, Yingquan 1 ; Zhang, Bo 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural, Comprehens Utilizat Lab Cereal & Oil Proc, Beijing 100193, Peoples R China
2.CAAS, Inst Food Sci Technol Nutr & Hlth Cangzhou, Cangzhou 061019, Peoples R China
关键词： Wheat variety; Gluten; Structural; Rheology; Frozen dough
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 319 卷
页码：
收录情况： SCI
摘要： The effects of varying gluten content on frozen dough performance over 90 days of storage were investigated from macroscopic to microstructural perspectives. High-gluten dough exhibited smaller increases in hardness, minor reductions in springiness, cohesiveness, adhesiveness and storage/loss modulus. Protein analysis revealed that high-gluten dough showed the smallest increase in sulfhydryl (-SH) content (10.38 to 15.84 mu mol/g), whereas low-gluten dough showed the largest increase (8.34 to 18.87 mu mol/g). Additionally, Low-gluten dough exhibited the highest reduction in glutenin macropolymer content (86.72 %) compared to high-gluten dough (21.82 %). Scanning electron microscopy revealed more pronounced structural degradation in low-gluten dough, while secondary structure analysis showed a shift from alpha-helix to beta-sheet, beta-turn, and random coil conformations. Correlation analysis revealed that alpha-helix was positively correlated with cohesiveness, adhesiveness, and springiness, whereas beta-sheet was negatively correlated with these properties. Therefore high-gluten wheat flour is recommended for frozen dough production, as it better preserves functional and structural properties during frozen storage.
- 相关文献
作者其他论文 更多>>
-
Effect of crowding stress on liver health, gut permeability and gut microbiota of genetically improved farmed tilapia (GIFT, Oreochromis niloticus)
作者：Zhang, Jian;Chen, Jie;Liang, Hui;Li, Ming;Zhou, Wenhao;Zhou, Zhigang;Yang, Yalin;Zhang, Zhen;Ran, Chao;Ding, Qianwen
关键词：Crowing stress; Apoptosis; Gut permeability; Gut microbiota; GIFT
-
Both heat stress and prey species affect Amblyseius orientalis performance
作者：Zhou, Xinyuan;Yan, Hong;Hao, Xuemin;Zhao, Peipei;Xu, Xuenong;Wang, Endong;Zhang, Bo;Sheng, Fujing;Xu, Xuenong;Zhang, Bo
关键词：high temperature; prey preference; predatory mites; two spotted spider mite; Bemisia tabaci
-
Riboflavin Deficiency and Apoptosis: A Review
作者：Zhang, Bo;Hou, Shuisheng;Tang, Jing;Zhang, Bo
关键词：riboflavin; apoptosis; mitochondrial pathway; endoplasmic reticulum stress; redox balance
-
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
作者：Wang, Feiquan;Feng, Hua;Zheng, Yucheng;Liu, Ruihua;Dong, Jiahao;Wu, Yao;Zhang, Bo;Wang, Pengjie;Yan, Jiawei;Liu, Ruihua;Wu, Yao;Chen, Shuai
关键词：Tea plant; Aroma metabolomics; Biomarker; GC-MS
-
Novel spectral indices and transfer learning model in estimat moisture status across winter wheat and summer maize
作者：Li, Zongpeng;Cheng, Qian;Zhai, Weiguang;Mao, Bohan;Li, Yafeng;Ding, Fun;Zhou, Xinguo;Chen, Zhen;Chen, Li;Zhang, Bo
关键词：Fuel Moisture Content; algorithms; BRNN; transfer model
-
Research progress on non covalent interaction dissolution characterization of insoluble wheat protein based on swelling
作者：Fan, Zhen;Li, Huijing;Fan, Zhen;Dong, Ziyan;Zhang, Bo
关键词：Wheat protein; Swelling; Dissolve; Non covalent bond characterization
-
Wheat glutenin allele 1Ax2*improves dough and bread quality without compromising yield
作者：Zhou, Hongwei;Guo, Sihai;Chen, Xiaohong;Song, Tianqi;Zhang, Yingquan;Zhang, Xiaoke;Zhou, Hongwei;Guo, Boli;Zhang, Yingquan;Guo, Boli;Zhang, Yingquan
关键词：Genetic improvement; Balance of yield and quality; Wheat glutenin; Near-isogenic lines
