Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid
Summary The effects of transglutaminase (TGase) and ascorbic acid (AA) on the processing properties of composite buckwheat dough (CBD) and composite buckwheat steamed bread were investigated in this study. Both TGase and AA significantly enhanced the peak and trough viscosity of CBD. With the additi...
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| Veröffentlicht in: | International journal of food science & technology 2022-02, Vol.57 (2), p.1273-1282 |
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| container_title | International journal of food science & technology |
| container_volume | 57 |
| creator | Zheng, Qianna Wei, Teng Song, Yan Guo, Xin Jiang, Hao Zhang, Guoquan |
| description | Summary
The effects of transglutaminase (TGase) and ascorbic acid (AA) on the processing properties of composite buckwheat dough (CBD) and composite buckwheat steamed bread were investigated in this study. Both TGase and AA significantly enhanced the peak and trough viscosity of CBD. With the addition of TGase or AA, storage modulus (G′) and viscous modulus (G″) of CBD increased first and then decreased, which was corroborated by data on protein secondary structure. Results revealed TGase and AA promoted protein crosslinking, and that TGase led to a more continuous, smoother dough structure than did AA. TGase and AA strongly affected hardness, adhesiveness and cohesiveness of CBD with a positive aspect. Compared with the steamed bread made with pure buckwheat, that made with composite buckwheat flour with TGase or AA had significantly lower hardness and gumminess rates within 30–60 min but no significant results were noted within 0–30 min.
Buckwheat compound flour was prepared from buckwheat, SPI, sesame and soybean in this study and the effects of vitamin C and transglutaminase on the nutritional and processing qualities of compound buckwheat dough and steamed bread were investigated. |
| doi_str_mv | 10.1111/ijfs.15511 |
| format | Article |
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The effects of transglutaminase (TGase) and ascorbic acid (AA) on the processing properties of composite buckwheat dough (CBD) and composite buckwheat steamed bread were investigated in this study. Both TGase and AA significantly enhanced the peak and trough viscosity of CBD. With the addition of TGase or AA, storage modulus (G′) and viscous modulus (G″) of CBD increased first and then decreased, which was corroborated by data on protein secondary structure. Results revealed TGase and AA promoted protein crosslinking, and that TGase led to a more continuous, smoother dough structure than did AA. TGase and AA strongly affected hardness, adhesiveness and cohesiveness of CBD with a positive aspect. Compared with the steamed bread made with pure buckwheat, that made with composite buckwheat flour with TGase or AA had significantly lower hardness and gumminess rates within 30–60 min but no significant results were noted within 0–30 min.
Buckwheat compound flour was prepared from buckwheat, SPI, sesame and soybean in this study and the effects of vitamin C and transglutaminase on the nutritional and processing qualities of compound buckwheat dough and steamed bread were investigated.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15511</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Ascorbic acid ; Bread ; Buckwheat ; buckwheat steamed bread ; Comparative studies ; composite buckwheat dough ; Crosslinking ; Dough ; gluten‐free ; Hardness ; Protein structure ; Proteins ; Secondary structure ; Storage modulus ; transglutaminase</subject><ispartof>International journal of food science & technology, 2022-02, Vol.57 (2), p.1273-1282</ispartof><rights>2021 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3011-1b461f1440869ed3e848aead7c434595d2c29c03ec863503b05e717941bba8273</citedby><cites>FETCH-LOGICAL-c3011-1b461f1440869ed3e848aead7c434595d2c29c03ec863503b05e717941bba8273</cites><orcidid>0000-0002-0274-5335</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15511$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15511$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Zheng, Qianna</creatorcontrib><creatorcontrib>Wei, Teng</creatorcontrib><creatorcontrib>Song, Yan</creatorcontrib><creatorcontrib>Guo, Xin</creatorcontrib><creatorcontrib>Jiang, Hao</creatorcontrib><creatorcontrib>Zhang, Guoquan</creatorcontrib><title>Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid</title><title>International journal of food science & technology</title><description>Summary
The effects of transglutaminase (TGase) and ascorbic acid (AA) on the processing properties of composite buckwheat dough (CBD) and composite buckwheat steamed bread were investigated in this study. Both TGase and AA significantly enhanced the peak and trough viscosity of CBD. With the addition of TGase or AA, storage modulus (G′) and viscous modulus (G″) of CBD increased first and then decreased, which was corroborated by data on protein secondary structure. Results revealed TGase and AA promoted protein crosslinking, and that TGase led to a more continuous, smoother dough structure than did AA. TGase and AA strongly affected hardness, adhesiveness and cohesiveness of CBD with a positive aspect. Compared with the steamed bread made with pure buckwheat, that made with composite buckwheat flour with TGase or AA had significantly lower hardness and gumminess rates within 30–60 min but no significant results were noted within 0–30 min.
Buckwheat compound flour was prepared from buckwheat, SPI, sesame and soybean in this study and the effects of vitamin C and transglutaminase on the nutritional and processing qualities of compound buckwheat dough and steamed bread were investigated.</description><subject>Ascorbic acid</subject><subject>Bread</subject><subject>Buckwheat</subject><subject>buckwheat steamed bread</subject><subject>Comparative studies</subject><subject>composite buckwheat dough</subject><subject>Crosslinking</subject><subject>Dough</subject><subject>gluten‐free</subject><subject>Hardness</subject><subject>Protein structure</subject><subject>Proteins</subject><subject>Secondary structure</subject><subject>Storage modulus</subject><subject>transglutaminase</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kE1LAzEQhoMoWKsXf0HAm7A1s0n24yjFaqXgQT2HbJJtU7ubmuxa9t-bbT07l2GGZ-aFB6FbIDOI9WC3dZgB5wBnaAI040mapXCOJqTkJOEspZfoKoQtISSlOZsgN3fNXnrZ2R-DQ9frAbsWq7h0wXYGV736OmyM7LB2_XqDZasjZmRjNK68kRo3TtvajuOAOy_bsN71nWxsK4M54jIo5yursFRWX6OLWu6CufnrU_S5ePqYvySrt-fl_HGVKEoAEqhYBjUwRoqsNJqaghUypuWKUcZLrlOVlopQo4qMckIrwk0OecmgqmSR5nSK7k5_99599yZ0Yut638ZIEY2QmMHLkbo_Ucq7ELypxd7bRvpBABGjUDEKFUehEYYTfLA7M_xDiuXr4v108wvHdXkJ</recordid><startdate>202202</startdate><enddate>202202</enddate><creator>Zheng, Qianna</creator><creator>Wei, Teng</creator><creator>Song, Yan</creator><creator>Guo, Xin</creator><creator>Jiang, Hao</creator><creator>Zhang, Guoquan</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-0274-5335</orcidid></search><sort><creationdate>202202</creationdate><title>Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid</title><author>Zheng, Qianna ; Wei, Teng ; Song, Yan ; Guo, Xin ; Jiang, Hao ; Zhang, Guoquan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3011-1b461f1440869ed3e848aead7c434595d2c29c03ec863503b05e717941bba8273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Ascorbic acid</topic><topic>Bread</topic><topic>Buckwheat</topic><topic>buckwheat steamed bread</topic><topic>Comparative studies</topic><topic>composite buckwheat dough</topic><topic>Crosslinking</topic><topic>Dough</topic><topic>gluten‐free</topic><topic>Hardness</topic><topic>Protein structure</topic><topic>Proteins</topic><topic>Secondary structure</topic><topic>Storage modulus</topic><topic>transglutaminase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zheng, Qianna</creatorcontrib><creatorcontrib>Wei, Teng</creatorcontrib><creatorcontrib>Song, Yan</creatorcontrib><creatorcontrib>Guo, Xin</creatorcontrib><creatorcontrib>Jiang, Hao</creatorcontrib><creatorcontrib>Zhang, Guoquan</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zheng, Qianna</au><au>Wei, Teng</au><au>Song, Yan</au><au>Guo, Xin</au><au>Jiang, Hao</au><au>Zhang, Guoquan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-02</date><risdate>2022</risdate><volume>57</volume><issue>2</issue><spage>1273</spage><epage>1282</epage><pages>1273-1282</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The effects of transglutaminase (TGase) and ascorbic acid (AA) on the processing properties of composite buckwheat dough (CBD) and composite buckwheat steamed bread were investigated in this study. Both TGase and AA significantly enhanced the peak and trough viscosity of CBD. With the addition of TGase or AA, storage modulus (G′) and viscous modulus (G″) of CBD increased first and then decreased, which was corroborated by data on protein secondary structure. Results revealed TGase and AA promoted protein crosslinking, and that TGase led to a more continuous, smoother dough structure than did AA. TGase and AA strongly affected hardness, adhesiveness and cohesiveness of CBD with a positive aspect. Compared with the steamed bread made with pure buckwheat, that made with composite buckwheat flour with TGase or AA had significantly lower hardness and gumminess rates within 30–60 min but no significant results were noted within 0–30 min.
Buckwheat compound flour was prepared from buckwheat, SPI, sesame and soybean in this study and the effects of vitamin C and transglutaminase on the nutritional and processing qualities of compound buckwheat dough and steamed bread were investigated.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15511</doi><tpages>1282</tpages><orcidid>https://orcid.org/0000-0002-0274-5335</orcidid></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Ascorbic acid Bread Buckwheat buckwheat steamed bread Comparative studies composite buckwheat dough Crosslinking Dough gluten‐free Hardness Protein structure Proteins Secondary structure Storage modulus transglutaminase |
| title | Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid |
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