Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality

Food Chemistry

Volumn 200, Issue , 2016, Pages 117-124

  Wang, Pei ^a   Tao, Han ^a   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Gluten; Ice crystallization; Steamed bread; Water extractable arabinoxylan; Yeast

Indexed keywords

FOOD STORAGE; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS; YEAST;

FROZEN STORAGE; GLUTEN; HIGH MOLECULAR WEIGHT; ICE CRYSTALLIZATION; LOW MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT PROTEINS; STEAMED BREAD; WATER-EXTRACTABLE ARABINOXYLAN;

FOOD PRODUCTS;

ARABINOXYLAN; GLUTEN; GLUTENIN; PROTEIN; UNCLASSIFIED DRUG; WATER EXTRACTABLE ARABINOXYLAN; WATER; XYLAN;

ARTICLE; BRAN; CRYSTALLIZATION; DEPOLYMERIZATION; DOUGH; FOOD FREEZING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; MOLECULAR WEIGHT; RYE; ANALYSIS; BREAD; CHEMISTRY; FLOUR; SECALE; YEAST;

BREAD; FLOUR; GLUTENS; SECALE; WATER; XYLANS; YEASTS;

EID: 84954146101     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.027     Document Type: Article

References (49)

1. V. Adams, S. Ragaee, and E.M. Abdelaal Impact of wheat fiber on frozen dough shelf life and bread quality Cereal Chemistry 92 4 2015 370 377
2. W. Bae, B. Lee, G.G. Hou, and S. Lee Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology Journal of Cereal Science 60 3 2014 520 525
3. T. Beveridge, S. Toma, and S. Nakai Determination of SH and SS groups in some food proteins using Ellman's reagent Journal of Food Science 39 1 1974 49 51
4. B.S. Bhatnagar, M.J. Pikal, and R.H. Bogner Study of the individual contributions of ice formation and freeze-concentration on isothermal stability of lactate dehydrogenase during freezing Journal of Pharmaceutical Sciences 97 2 2008 798 814
5. P. Biely, Z. Krátký, A. Kocková-Kratochvílová, and Š. Bauer Xylan-degrading activity in yeasts: Growth on xylose, xylan and hemicelluloses Folia Microbiologica 23 5 1978 366 371
6. C.G. Biliaderis, M.S. Izydorczyk, and O. Rattan Effect of arabinoxylans on bread-making quality of wheat flours Food Chemistry 53 2 1995 165 171
7. A. Bot Differential scanning calorimetric study on the effects of frozen storage on gluten and dough Cereal Chemistry 80 4 2003 366 370
8. China State Bureau of Technical Supervision, P.R. China Wheat varieties for specific end-uses 1998 National standard of the People's Republic of China GB/T17320-1998
9. China State Bureau of Technical Supervision, P. R. China Wheat flour of Chinese steamed bread 2007 National standard of the People's Republic of China GB/T 21118-2007
10. M. Cornec, Y. Popineau, and J. Lefebvre Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear Journal of Cereal Science 19 2 1994 131 139
11. C. Courtin, and J.A. Delcour Arabinoxylans and endoxylanases in wheat flour bread-making Journal of Cereal Science 35 3 2002 225 243
12. E. Denli, and R. Ercan Effect of added pentosans isolated from wheat and rye grain on some properties of bread European Food Research and Technology 212 3 2001 374 376
13. D. Fessas, and A. Schiraldi Texture and staling of wheat bread crumb: effects of water extractable proteins and pentosans Thermochimica Acta 323 1 1998 17 26
14. Z. Gan, P. Ellis, and J. Schofield Mini review: gas cell stabilisation and gas retention in wheat bread dough Journal of Cereal Science 21 3 1995 215 230
15. M.L. Gotthold, and B. Kennedy Biological evaluation of protein in steamed and baked breads and in bread ingredients Journal of Food Science 29 2 1964 227 232
16. M. Hayta, and J.D. Schofield Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats Journal of Cereal Science 40 3 2004 245 256
17. Y. Kim, W. Huang, H. Zhu, and P. Rayas-Duarte Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds Food Chemistry 114 2 2009 685 692
18. T. Laaksonen, T. Kuuva, K. Jouppila, and Y. Roos Effects of arabinoxylans on thermal behavior of frozen wheat doughs as measured by DSC, DMA, and DEA Journal of Food Science 67 1 2002 223 230
19. B. Lagrain, K. Brijs, W.S. Veraverbeke, and J.A. Delcour The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions Journal of Cereal Science 42 3 2005 327 333
20. S.Q. Lan, Y.N. Meng, X.P. Li, Y.L. Zhang, G.Y. Song, and H.J. Ma Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects Nutrition Journal 12 1 2013 64
21. Z. Li, X. Tang, W. Huang, J.G. Liu, M. Tilley, and Y. Yao Rheology, microstructure, and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase Cereal Chemistry 88 6 2011 596 601
22. A. Mansberger, S. D'Amico, S. Novalin, J. Schmidt, S. Tömösközi, E. Berghofer, and R. Schoenlechner Pentosan extraction from rye bran on pilot scale for application in gluten-free products Food Hydrocolloids 35 2014 606 612
23. M. Mendis, and S. Simsek Arabinoxylans and human health Food Hydrocolloids 42 2014 239 243
24. S. Meziani, I. Ioannou, J. Jasniewski, N. Belhaj, J.M. Muller, M. Ghoul, and S. Desobry Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough LWT-Food Science and Technology 46 1 2012 118 126
25. E.N.C. Mills, P.J. Wilde, L.J. Salt, and P. Skeggs Bubble formation and stabilization in bread dough Food and Bioproducts Processing 81 3 2003 189 193
26. S. Peighambardoust, E. Fallah, R. Hamer, and A. Van Der Goot Aeration of bread dough influenced by different way of processing Journal of Cereal Science 51 1 2010 89 95
27. J.V. Popov-Raljić, J.S. Mastilović, J.G. Laličić-Petronijević, and V.S. Popov Investigations of bread production with postponed staling applying instrumental measurements of bread crumb color Sensors 9 11 2009 8613 8623
28. C. Primo-Martín, R.J. Hamer, and H.H. de Jongh Surface layer properties of dough liquor components: Are they key parameters in gas retention in bread dough? Food Biophysics 1 2 2006 83 93
29. S. Ragaee, G. Campbell, G. Scoles, J. McLeod, and R. Tyler Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan Journal of Agricultural and Food Chemistry 49 5 2001 2437 2445
30. A. Ribotta, A. León, and A. Añón Effect of freezing and frozen storage of doughs on bread quality Journal of Agricultural and Food Chemistry 49 2 2001 913 918
31. J. Rouille, A. Le Bail, and P. Courcoux Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough Journal of Food Engineering 43 4 2000 197 203
32. V.O. Selomulyo, and W. Zhou Frozen bread dough: Effects of freezing storage and dough improvers Journal of Cereal Science 45 1 2007 1 17
33. M.E. Steffolani, P.D. Ribotta, G.T. Perez, M.C. Puppo, and A.E. León Use of enzymes to minimize dough freezing damage Food and Bioprocess Technology 5 6 2012 2242 2255
34. C. Tsen, P. Reddy, and C. Gehrke Effects of conventional baking, microwave baking, and steaming on the nutritive value of regular and fortified breads Journal of Food Science 42 2 1977 402 406
35. A. Turbin-Orger, G. Della Valle, J.L. Doublier, A.L. Fameau, S. Marze, and L. Saulnier Foaming and rheological properties of the liquid phase extracted from wheat flour dough Food Hydrocolloids 43 2015 114 124
36. J. Wang, M. Zhao, and Q. Zhao Correlation of glutenin macropolymer with viscoelastic properties during dough mixing Journal of Cereal Science 45 2 2007 128 133
37. M. Wang, R. Hamer, T. Van Vliet, H. Gruppen, H. Marseille, and P. Weegels Effect of water unextractable solids on gluten formation and properties: Mechanistic considerations Journal of Cereal Science 37 1 2003 55 64
38. M. Wang, T. van Vliet, and R.J. Hamer How gluten properties are affected by pentosans Journal of Cereal Science 39 3 2004 395 402
39. P. Wang, H. Chen, B. Mohanad, L. Xu, Y. Ning, and J. Xu X. Xu Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions Food Hydrocolloids 39 2014 187 194
40. P. Wang, H. Tao, Z. Jin, and X. Xu The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness Journal of Cereal Science 63 2015 116 121
41. P. Wang, H. Tao, F. Wu, N. Yang, F. Chen, Z. Jin, and X. Xu Effect of frozen storage on the foaming properties of wheat gliadin Food Chemistry 164 2014 44 49
42. P. Wang, Z. Jin, and X. Xu Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage - A review from gluten, glutenin and gliadin perspectives Trends in Food Science & Technology 46 2 2015 189 198
43. P. Weegels, R. Hamer, and J. Schofield Functional properties of wheat glutenin Journal of Cereal Science 23 1 1996 1 17
44. H. Wieser Chemistry of gluten proteins Food Microbiology 24 2 2007 115 119
45. M. Wolt, and B. D'appolonia Factors involved in the stability of frozen dough. I. The influence of yeast reducing compounds on frozen dough stability Cereal Chemistry 61 1984 209 212
46. J. Yi, and W.L. Kerr Combined effects of freezing rate, storage temperature and time on bread dough and baking properties LWT - Food Science and Technology 42 9 2009 1474 1483
47. P. Zhang, Z. He, Y. Zhang, X. Xia, D. Chen, and Y. Zhang Association between % SDS-unextractable polymeric protein (%UPP) and end-use quality in Chinese bread wheat cultivars Cereal Chemistry 85 5 2008 696 700
48. L. Zhao, L. Li, G.-q. Liu, L. Chen, X. Liu, J. Zhu, and B. Li Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten Food Research International 53 1 2013 409 416
49. H. Zhu, F. Wang, W. Huang, J. Zheng, and P. Rayas-Duarte Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran Journal of Agricultural and Food Chemistry 58 3 2010 1878 1883