Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase
Autor: | Fan Xiao, Cuie Tang, Zizhu Zhao, Xu Zhang, Siming Zhao, Xiaoqing Xiang, Licheng Xiong, Jianhua Rong, Meng Niu, Yue Wu, Yidan Chang |
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Rok vydání: | 2021 |
Předmět: |
0106 biological sciences
chemistry.chemical_classification biology Bran Protein polymerization digestive oral and skin physiology fungi food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Gluten Ferulic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry 010608 biotechnology Arabinoxylan biology.protein Bound water Glucose oxidase Food science Cellulose Food Science |
Zdroj: | LWT. 137:110427 |
ISSN: | 0023-6438 |
DOI: | 10.1016/j.lwt.2020.110427 |
Popis: | The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous ferulic acid (FA) was also added together with AX. GOX was included in both straight grade flour (SGF) dough and bran components containing dough. Bran components reduced the dough density and interfered protein polymerization in bread dough. AX caused more deterioration in gluten development than cellulose owing to its higher water competing ability with gluten. Inclusion of free FA induced a weaker gluten network probably because of its accelerating effect of dough breakdown. Moreover, GOX improved dough porosity and increased dough development time and stability. GOX stabilized protein secondary structure by increasing α-helix and β-sheet conformation and enhanced water availability to gluten by promoting the proportion of less-tightly bound water. Cellulose resulted in smaller enhancement of dough strength after GOX addition, for instance, half of the increase in dough stability compared to AX. Briefly, AX showed more interference with gluten formation than cellulose. Although the function was disturbed in bran component containing dough, GOX still improved the strength and structure of gluten. |
Databáze: | OpenAIRE |
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