γ-irradiation of wheat flour dough: The influence of starch hierarchical structure and physicochemical properties

被引：0
|
作者：
Shen, Huishan [1 ,2 ,3 ,4 ]
Zhang, Xinxin [1 ,3 ]
Zhang, Youduo [1 ]
Zhang, Jie [1 ]
Liu, Xingli [1 ,2 ]
Wang, Hongwei [1 ,2 ,3 ]
Zhang, Yanyan [1 ,2 ]
Zhang, Hua [1 ,2 ,3 ,4 ]
机构：
[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China
[2] Zhengzhou Univ Light Ind, Key Lab Cold Chain Food Proc & Safety Control, Minist Educ, Zhengzhou 450001, Peoples R China
[3] Zhengzhou Univ Light Ind, Food Lab Zhongyuan, Luohe 462300, Peoples R China
[4] Natl & Local United Engn Lab Wheat Flour Food Hena, Zhengzhou 450001, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 214卷
基金：
中国国家自然科学基金;
关键词：
gamma-irradiation; Wheat dough; Viscoelastic properties; Starch; Hierarchical structure; FUNCTIONAL-PROPERTIES;
D O I：
10.1016/j.lwt.2024.117111
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Irradiation has been shown to cause a change in physicochemical properties and starch depolymerization of wheat flour. However, the impact of starch hierarchical structure and physicochemical properties on dough's viscoelastic behavior during irradiation treatment remains unexplored. Therefore, this study investigated the effect of gamma-irradiation (0, 5, 10, 15, and 20 kGy) on the viscoelastic properties of dough and the hierarchical structure and physicochemical characteristics of starches isolated from irradiated dough. Irradiation weakened the gluten network structure and decreased the starch-gluten interaction. Moreover, irradiation reduced the dough's elasticity, viscosity, deformation-resistant capacity, hardness, springiness, cohesiveness, and resilience. Irradiation treatment disrupted the short-range ordered structure, reduced the crystalline lamellae thickness and crystallinity, and dissociated the double helix structure of starch, thus increasing solubility and decreasing peak, trough, and final viscosities. Correlation analysis revealed that the lamellar structure, crystalline structure, shortrange ordered structure, and pasting viscosities of starch were the key factors affecting the dough's viscoelastic properties during irradiation treatment.
引用
收藏
页数：10
相关论文
共 50 条
  • [31] Influence of starch on strength of wheat flour
    Buchanan, JH
    Naudain, GG
    INDUSTRIAL AND ENGINEERING CHEMISTRY, 1923, 15 : 1050 - 1051
  • [32] Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread
    Devi, Rekhashree
    Singh, Awanish
    Dutta, Ditimoni
    Sit, Nandan
    EFOOD, 2024, 5 (01)
  • [33] Influence of waxy proteins on wheat resistant starch formation, molecular structure and physicochemical properties
    Chang, Hongmiao
    Zhang, Junwei
    Xia, Jian
    Kang, Caiyun
    Yan, Yueming
    FOOD CHEMISTRY, 2022, 376
  • [34] Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun
    Wang, Yun
    Chen, Yansong
    Xiao, Yuan
    Zhang, Haifeng
    Li, Chunmei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2025, 215
  • [35] Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread
    Shekarabi, Seyed Pezhman Hosseini
    Shahbazi, Mahsa
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022, 31 (01) : 2 - 18
  • [36] Effects of wheat starch content on its flour and frozen dough bread
    Yang, Zixuan
    Li, Jinling
    Ji, Zhili
    Sang, Shangyuan
    Xu, Xueming
    FOOD CHEMISTRY-X, 2024, 23
  • [37] Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage
    Wu, Zhong-Wei
    Cui, Xin-Yu
    Wei, Yang-Yang
    Liu, Hua-Min
    Cai, Xiao-Shuang
    Ma, Yu-Xiang
    Wang, Xue-De
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (03): : 1524 - 1535
  • [38] EFFECT OF WHOLE BUCKWHEAT FLOUR ON TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND DOUGH
    Stefan, Elena-Madalina
    Voicu, Gheorghe
    Constantin, Gabriel-Alexandru
    Ipate, George
    Munteanu, Mariana
    17TH INTERNATIONAL SCIENTIFIC CONFERENCE: ENGINEERING FOR RURAL DEVELOPMENT, 2018, : 1533 - 1538
  • [39] Effects of taro powder on the properties of wheat flour and dough
    Zhang, Ziyang
    Zhang, Lisha
    Chen, Mengyu
    He, Zhian
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [40] Dynamic rheological properties of wheat flour dough and proteins
    Song, Yihu
    Zheng, Qiang
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2007, 18 (03) : 132 - 138
12345