Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat
BACKGROUND: The effects of tannic acid, which is present in many plants, on the structure of gluten proteins and the properties of dough and bread were studied. Tannic acid was added at levels of 0.01, 0.02 and 0.03 g kg⁻¹ during the dough-making process.RESULTS: The added tannic acid acted negative...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2010-11, Vol.90 (14), p.2462-2468 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2468 |
|---|---|
| container_issue | 14 |
| container_start_page | 2462 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 90 |
| creator | Zhang, Li Cheng, Libao Jiang, Lijun Wang, Yuesheng Yang, Guangxiao He, Guangyuan |
| description | BACKGROUND: The effects of tannic acid, which is present in many plants, on the structure of gluten proteins and the properties of dough and bread were studied. Tannic acid was added at levels of 0.01, 0.02 and 0.03 g kg⁻¹ during the dough-making process.RESULTS: The added tannic acid acted negatively on disulfide bond formation but interacted with gluten proteins via other covalent bonds, as detected by UV spectroscopy and dynamic rheometry. Rheological properties and texture of the bread were measured by farinograph, extensograph and texture profile analyser. Texture analysis indicated little change in adhesiveness and resilience of the bread at all three levels of tannic acid compared with the control, but changes in hardness and chewiness of the bread made with added tannic acid indicated that tannic acid could delay bread staling.CONCLUSION: The effect of tannic acid on flour and dough is different from that of other flour redox agents. It breaks down disulfide bonds but also has positive effects on dough properties and bread quality. Disulfide bonds are commonly considered to be the most important factor affecting changes in the quality of bread. However, this study presents the new concept that other covalent bonds can also improve the quality of flour and bread and uses this property to investigate new, safe and efficient flour additives. Copyright |
| doi_str_mv | 10.1002/jsfa.4107 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_918046258</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>918046258</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4757-488c9e789aa0e1c0cccb214c432db5d80edd50a7ff15c15c42f31dc41a19eabc3</originalsourceid><addsrcrecordid>eNqFkl1rFDEUhgdR7Fq98A9oEEQEpz35mM3ksixttZYK1qJ4E7KZk92sszPbJEPdf2-GXSsIIgTOxXnOx3veFMVzCkcUgB2vojNHgoJ8UEwoKFkCUHhYTHKOlRUV7KB4EuMKAJSaTh8XBwwkrYHDpFicOoc2RdI7kkzXeUuM9Q3pO7Joh4Qd2YQ-oe9ITGGwaQj4jjT9sFiOiQ2G5DES0zVkHtA05HYwrU_bsd1s6TuMSO6WaNLT4pEzbcRn-3hY3Jydfpm9Ly8_nX-YnVyWVshKlqKurUJZK2MAqQVr7ZxRYQVnzbxqasCmqcBI52hl8xPMcdpYQQ1VaOaWHxZvdn3zdrcDxqTXPlpsW9NhP0Stsm4xZVX9X1JWijIlpyKTr_4iV_0QuixjhATl-ZwZeruDbOhjDOj0Jvi1CVtNQY8u6dElPbqU2Rf7hsN8jc09-duWDLzeAyZa07pgOuvjH45zli8yajjecXe-xe2_J-qL67OT_ehyV-Fjwp_3FSb80FPJZaW_Xp3rz7Vi368-ftMXmX-5453ptVmEvMXNNQPKgar8yyrOfwEvtsGB</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>759413207</pqid></control><display><type>article</type><title>Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Zhang, Li ; Cheng, Libao ; Jiang, Lijun ; Wang, Yuesheng ; Yang, Guangxiao ; He, Guangyuan</creator><creatorcontrib>Zhang, Li ; Cheng, Libao ; Jiang, Lijun ; Wang, Yuesheng ; Yang, Guangxiao ; He, Guangyuan</creatorcontrib><description>BACKGROUND: The effects of tannic acid, which is present in many plants, on the structure of gluten proteins and the properties of dough and bread were studied. Tannic acid was added at levels of 0.01, 0.02 and 0.03 g kg⁻¹ during the dough-making process.RESULTS: The added tannic acid acted negatively on disulfide bond formation but interacted with gluten proteins via other covalent bonds, as detected by UV spectroscopy and dynamic rheometry. Rheological properties and texture of the bread were measured by farinograph, extensograph and texture profile analyser. Texture analysis indicated little change in adhesiveness and resilience of the bread at all three levels of tannic acid compared with the control, but changes in hardness and chewiness of the bread made with added tannic acid indicated that tannic acid could delay bread staling.CONCLUSION: The effect of tannic acid on flour and dough is different from that of other flour redox agents. It breaks down disulfide bonds but also has positive effects on dough properties and bread quality. Disulfide bonds are commonly considered to be the most important factor affecting changes in the quality of bread. However, this study presents the new concept that other covalent bonds can also improve the quality of flour and bread and uses this property to investigate new, safe and efficient flour additives. Copyright</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4107</identifier><identifier>PMID: 20718030</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Antioxidants ; Biological and medical sciences ; Bread ; Bread - analysis ; Bread - standards ; breadmaking ; breadmaking quality ; Cereal and baking product industries ; Chemical bonds ; disulfide bonds ; Disulfides - chemistry ; dough ; extensibility ; Flour - analysis ; Flour - standards ; Food industries ; Food Preservation - methods ; Food quality ; Food science ; Fundamental and applied biological sciences. Psychology ; gluten protein ; Glutens - chemistry ; Molecular Structure ; Oxidation-Reduction ; Polyphenols ; protein structure ; Proteins ; rheological properties ; rheology ; Spectrum analysis ; tannic acid ; Tannins ; texture ; Triticum - chemistry ; Triticum aestivum ; Wheat ; wheat gluten ; wheat protein</subject><ispartof>Journal of the science of food and agriculture, 2010-11, Vol.90 (14), p.2462-2468</ispartof><rights>Copyright © 2010 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>2010 Society of Chemical Industry</rights><rights>Copyright John Wiley and Sons, Limited Nov 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4757-488c9e789aa0e1c0cccb214c432db5d80edd50a7ff15c15c42f31dc41a19eabc3</citedby><cites>FETCH-LOGICAL-c4757-488c9e789aa0e1c0cccb214c432db5d80edd50a7ff15c15c42f31dc41a19eabc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.4107$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.4107$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23324328$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20718030$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Li</creatorcontrib><creatorcontrib>Cheng, Libao</creatorcontrib><creatorcontrib>Jiang, Lijun</creatorcontrib><creatorcontrib>Wang, Yuesheng</creatorcontrib><creatorcontrib>Yang, Guangxiao</creatorcontrib><creatorcontrib>He, Guangyuan</creatorcontrib><title>Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: The effects of tannic acid, which is present in many plants, on the structure of gluten proteins and the properties of dough and bread were studied. Tannic acid was added at levels of 0.01, 0.02 and 0.03 g kg⁻¹ during the dough-making process.RESULTS: The added tannic acid acted negatively on disulfide bond formation but interacted with gluten proteins via other covalent bonds, as detected by UV spectroscopy and dynamic rheometry. Rheological properties and texture of the bread were measured by farinograph, extensograph and texture profile analyser. Texture analysis indicated little change in adhesiveness and resilience of the bread at all three levels of tannic acid compared with the control, but changes in hardness and chewiness of the bread made with added tannic acid indicated that tannic acid could delay bread staling.CONCLUSION: The effect of tannic acid on flour and dough is different from that of other flour redox agents. It breaks down disulfide bonds but also has positive effects on dough properties and bread quality. Disulfide bonds are commonly considered to be the most important factor affecting changes in the quality of bread. However, this study presents the new concept that other covalent bonds can also improve the quality of flour and bread and uses this property to investigate new, safe and efficient flour additives. Copyright</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Antioxidants</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Bread - analysis</subject><subject>Bread - standards</subject><subject>breadmaking</subject><subject>breadmaking quality</subject><subject>Cereal and baking product industries</subject><subject>Chemical bonds</subject><subject>disulfide bonds</subject><subject>Disulfides - chemistry</subject><subject>dough</subject><subject>extensibility</subject><subject>Flour - analysis</subject><subject>Flour - standards</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>Food quality</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gluten protein</subject><subject>Glutens - chemistry</subject><subject>Molecular Structure</subject><subject>Oxidation-Reduction</subject><subject>Polyphenols</subject><subject>protein structure</subject><subject>Proteins</subject><subject>rheological properties</subject><subject>rheology</subject><subject>Spectrum analysis</subject><subject>tannic acid</subject><subject>Tannins</subject><subject>texture</subject><subject>Triticum - chemistry</subject><subject>Triticum aestivum</subject><subject>Wheat</subject><subject>wheat gluten</subject><subject>wheat protein</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkl1rFDEUhgdR7Fq98A9oEEQEpz35mM3ksixttZYK1qJ4E7KZk92sszPbJEPdf2-GXSsIIgTOxXnOx3veFMVzCkcUgB2vojNHgoJ8UEwoKFkCUHhYTHKOlRUV7KB4EuMKAJSaTh8XBwwkrYHDpFicOoc2RdI7kkzXeUuM9Q3pO7Joh4Qd2YQ-oe9ITGGwaQj4jjT9sFiOiQ2G5DES0zVkHtA05HYwrU_bsd1s6TuMSO6WaNLT4pEzbcRn-3hY3Jydfpm9Ly8_nX-YnVyWVshKlqKurUJZK2MAqQVr7ZxRYQVnzbxqasCmqcBI52hl8xPMcdpYQQ1VaOaWHxZvdn3zdrcDxqTXPlpsW9NhP0Stsm4xZVX9X1JWijIlpyKTr_4iV_0QuixjhATl-ZwZeruDbOhjDOj0Jvi1CVtNQY8u6dElPbqU2Rf7hsN8jc09-duWDLzeAyZa07pgOuvjH45zli8yajjecXe-xe2_J-qL67OT_ehyV-Fjwp_3FSb80FPJZaW_Xp3rz7Vi368-ftMXmX-5453ptVmEvMXNNQPKgar8yyrOfwEvtsGB</recordid><startdate>201011</startdate><enddate>201011</enddate><creator>Zhang, Li</creator><creator>Cheng, Libao</creator><creator>Jiang, Lijun</creator><creator>Wang, Yuesheng</creator><creator>Yang, Guangxiao</creator><creator>He, Guangyuan</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201011</creationdate><title>Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat</title><author>Zhang, Li ; Cheng, Libao ; Jiang, Lijun ; Wang, Yuesheng ; Yang, Guangxiao ; He, Guangyuan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4757-488c9e789aa0e1c0cccb214c432db5d80edd50a7ff15c15c42f31dc41a19eabc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Antioxidants</topic><topic>Biological and medical sciences</topic><topic>Bread</topic><topic>Bread - analysis</topic><topic>Bread - standards</topic><topic>breadmaking</topic><topic>breadmaking quality</topic><topic>Cereal and baking product industries</topic><topic>Chemical bonds</topic><topic>disulfide bonds</topic><topic>Disulfides - chemistry</topic><topic>dough</topic><topic>extensibility</topic><topic>Flour - analysis</topic><topic>Flour - standards</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>Food quality</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gluten protein</topic><topic>Glutens - chemistry</topic><topic>Molecular Structure</topic><topic>Oxidation-Reduction</topic><topic>Polyphenols</topic><topic>protein structure</topic><topic>Proteins</topic><topic>rheological properties</topic><topic>rheology</topic><topic>Spectrum analysis</topic><topic>tannic acid</topic><topic>Tannins</topic><topic>texture</topic><topic>Triticum - chemistry</topic><topic>Triticum aestivum</topic><topic>Wheat</topic><topic>wheat gluten</topic><topic>wheat protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Li</creatorcontrib><creatorcontrib>Cheng, Libao</creatorcontrib><creatorcontrib>Jiang, Lijun</creatorcontrib><creatorcontrib>Wang, Yuesheng</creatorcontrib><creatorcontrib>Yang, Guangxiao</creatorcontrib><creatorcontrib>He, Guangyuan</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS 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>AIDS and Cancer Research Abstracts</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>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Li</au><au>Cheng, Libao</au><au>Jiang, Lijun</au><au>Wang, Yuesheng</au><au>Yang, Guangxiao</au><au>He, Guangyuan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2010-11</date><risdate>2010</risdate><volume>90</volume><issue>14</issue><spage>2462</spage><epage>2468</epage><pages>2462-2468</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: The effects of tannic acid, which is present in many plants, on the structure of gluten proteins and the properties of dough and bread were studied. Tannic acid was added at levels of 0.01, 0.02 and 0.03 g kg⁻¹ during the dough-making process.RESULTS: The added tannic acid acted negatively on disulfide bond formation but interacted with gluten proteins via other covalent bonds, as detected by UV spectroscopy and dynamic rheometry. Rheological properties and texture of the bread were measured by farinograph, extensograph and texture profile analyser. Texture analysis indicated little change in adhesiveness and resilience of the bread at all three levels of tannic acid compared with the control, but changes in hardness and chewiness of the bread made with added tannic acid indicated that tannic acid could delay bread staling.CONCLUSION: The effect of tannic acid on flour and dough is different from that of other flour redox agents. It breaks down disulfide bonds but also has positive effects on dough properties and bread quality. Disulfide bonds are commonly considered to be the most important factor affecting changes in the quality of bread. However, this study presents the new concept that other covalent bonds can also improve the quality of flour and bread and uses this property to investigate new, safe and efficient flour additives. Copyright</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>20718030</pmid><doi>10.1002/jsfa.4107</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2010-11, Vol.90 (14), p.2462-2468 |
| issn | 0022-5142 1097-0010 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_918046258 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Antioxidants Biological and medical sciences Bread Bread - analysis Bread - standards breadmaking breadmaking quality Cereal and baking product industries Chemical bonds disulfide bonds Disulfides - chemistry dough extensibility Flour - analysis Flour - standards Food industries Food Preservation - methods Food quality Food science Fundamental and applied biological sciences. Psychology gluten protein Glutens - chemistry Molecular Structure Oxidation-Reduction Polyphenols protein structure Proteins rheological properties rheology Spectrum analysis tannic acid Tannins texture Triticum - chemistry Triticum aestivum Wheat wheat gluten wheat protein |
| title | Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-02T11%3A59%3A29IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20tannic%20acid%20on%20gluten%20protein%20structure,%20dough%20properties%20and%20bread%20quality%20of%20Chinese%20wheat&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Zhang,%20Li&rft.date=2010-11&rft.volume=90&rft.issue=14&rft.spage=2462&rft.epage=2468&rft.pages=2462-2468&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.4107&rft_dat=%3Cproquest_cross%3E918046258%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=759413207&rft_id=info:pmid/20718030&rfr_iscdi=true |