Modification of the Three-Dimensional Protein Gel Network in Rice Dough Using a Combined Approach of Sodium Metabisulfite(SMBS)and TGase Enzymatic Treatment to Enhance the Quality Characteristics of Rice Bread.This st...Modification of the Three-Dimensional Protein Gel Network in Rice Dough Using a Combined Approach of Sodium Metabisulfite(SMBS)and TGase Enzymatic Treatment to Enhance the Quality Characteristics of Rice Bread.This study investigated the effects of varying levels of SMBS and TGase enzyme on rice dough,utilizing specific volume as an evaluation indicator.The optimal additive concentrations were identified as 0.01%SMBS and 2.4%TGase enzyme,which resulted in the highest specific volume.Fermentation rheology analysis using F4 demonstrated that the rheological parameters of Modified Rice Dough(MRD)increased to varying extents,indicating that these additives enhanced gas production capacity and fermentation height while prolonging gas retention.Mixolab analysis revealed that Modified Rice Flour(MRF)exhibited greater dough development time and stability compared to Unmodified Rice Flour(URF)and Wheat Flour(WF).This method substantially improved farinograph properties and pasting characteristics,enhancing the rice dough colloidal system stability.However,gluten strength in MRD was found to be lower than that in Unmodified Rice Dough(URD),indicating that combining SMBS with TGase effectively modified rice dough rigidity,resulting in increased extensibility.The overall trend observed in texture profile indicators shifted towards those characteristic of Wheat Dough(WD).In comparison with Unmodified Rice Bread(URB),Modified Rice Bread(MRB)demonstrated an increased specific volume along with higher sensory scores—rendering it more akin to Wheat Bread(WB).Analysis through electron microscopy revealed a more organized network structure within Modified Rice-Wheat composite Dough(MRWD)This study presents a novel approach for improving both quality attributes of rice dough and rice bread.展开更多
Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco anal...Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products. It also provides a basis for RS-wheat flour blends and quality evaluation in the food industry.展开更多
基金support from the Natural Science Foundation of Heilongjiang Province of China(LH2023C065)the Central govern-ment supports the reform and development fund of local universities for young backbone talent projects,Basic Research Expenses for Provincial Colleges and Universities of Heilongjiang Province(2023-KYYWF-1053)+2 种基金the central government guide local science and technology development special projects(ZY2022B-HRB-12)University collabo-rative innovation achievement construction project(LJGXCG2022-088)2024 Innovation Training Program for College Students of Harbin Uni-versity of Commerce(202410240061X,S202410240070)。
文摘Modification of the Three-Dimensional Protein Gel Network in Rice Dough Using a Combined Approach of Sodium Metabisulfite(SMBS)and TGase Enzymatic Treatment to Enhance the Quality Characteristics of Rice Bread.This study investigated the effects of varying levels of SMBS and TGase enzyme on rice dough,utilizing specific volume as an evaluation indicator.The optimal additive concentrations were identified as 0.01%SMBS and 2.4%TGase enzyme,which resulted in the highest specific volume.Fermentation rheology analysis using F4 demonstrated that the rheological parameters of Modified Rice Dough(MRD)increased to varying extents,indicating that these additives enhanced gas production capacity and fermentation height while prolonging gas retention.Mixolab analysis revealed that Modified Rice Flour(MRF)exhibited greater dough development time and stability compared to Unmodified Rice Flour(URF)and Wheat Flour(WF).This method substantially improved farinograph properties and pasting characteristics,enhancing the rice dough colloidal system stability.However,gluten strength in MRD was found to be lower than that in Unmodified Rice Dough(URD),indicating that combining SMBS with TGase effectively modified rice dough rigidity,resulting in increased extensibility.The overall trend observed in texture profile indicators shifted towards those characteristic of Wheat Dough(WD).In comparison with Unmodified Rice Bread(URB),Modified Rice Bread(MRB)demonstrated an increased specific volume along with higher sensory scores—rendering it more akin to Wheat Bread(WB).Analysis through electron microscopy revealed a more organized network structure within Modified Rice-Wheat composite Dough(MRWD)This study presents a novel approach for improving both quality attributes of rice dough and rice bread.
基金the National Natural Science Foundation of China （30671270）the National High Technology R ＆ D Program of China （2006AA100101）.
文摘Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products. It also provides a basis for RS-wheat flour blends and quality evaluation in the food industry.
