Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs.

Autor: Monterde V; Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium. Electronic address: viena.monterde@kuleuven.be., Janssen F; Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium. Electronic address: frederik.janssen@kuleuven.be., Verma U; Division BIOSYST - Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Willem de Croylaan 42, BE 3001 Leuven, Belgium. Electronic address: ujjwal.verma@kuleuven.be., Cardinaels R; Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200J, Box 2424, BE 3001 Leuven, Belgium. Electronic address: ruth.cardinaels@kuleuven.be., Verboven P; Division BIOSYST - Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Willem de Croylaan 42, BE 3001 Leuven, Belgium. Electronic address: pieter.verboven@kuleuven.be., Nicolaï BM; Division BIOSYST - Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Willem de Croylaan 42, BE 3001 Leuven, Belgium. Electronic address: bart.nicolai@kuleuven.be., Wouters AGB; Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium. Electronic address: arno.wouters@kuleuven.be.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115239. Date of Electronic Publication: 2024 Oct 21.
DOI: 10.1016/j.foodres.2024.115239
Abstrakt: The role of water-extractable (WE) cereal flour constituents, and particularly WE proteins, in determining bread dough gas cell stability and bread specific volume (SV) remains ill-understood. We investigated the impact of compositionally diverse cereal flour aqueous extracts on bread SV, dough extensional rheology, and dough gas cell size distribution. To this end, aqueous extracts from wheat, rye, and defatted oat flours were either used as such, or their composition was modified by dialyzing out (i) low molecular mass constituents or (ii) both low molecular mass constituents and enzymatically hydrolyzed carbohydrates. These modifications generated wheat, rye, and oat extracts with increasing protein purities. Incorporating wheat or rye extracts in model gluten-starch (GS) doughs increased bread SV by 12-18%, regardless of modification, suggesting that not WE carbohydrates but probably proteins drive this effect. Dough extensional rheology and gas cell size distribution data could not explain these bread SV increases. It is hypothesized that wheat/rye WE proteins stabilize gas cells in dough by adsorbing at their interfaces. Incorporating oat extracts in GS dough led to a 50% decrease in bread SV. This was associated with oat extract-containing doughs having a lower strain hardening index, a lower gas cell number density, and a more heterogeneous gas cell size distribution. That similar effects were observed irrespective of the modification type suggests that oat WE proteins may be responsible for the adverse impact on dough and bread properties. Future efforts will focus on investigating direct gas cell stabilization effects by WE cereal flour constituents.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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Databáze: MEDLINE