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Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre
Author(s) -
Han Wen,
Ma Sen,
Li Li,
Zheng Xueling,
Wang Xiaoxi
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13861
Subject(s) - gluten , softening , food science , rheology , bran , starch , chemistry , gliadin , materials science , network structure , composite material , organic chemistry , raw material , machine learning , computer science
Summary The effect of wheat bran dietary fibre ( WBDF ) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF ‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF . On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF . Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.