The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Samples
2.3. Determination of the Microscopic Morphology of the Dough Samples
2.4. Determination of the Thermal-Mechanical Properties of the Dough Samples
2.5. Determination of the Chemical Interactions in the Dough Samples
2.6. Determination of the Glutenin Macropolymer Content of the Dough Samples
2.7. Determination of the Water Distribution in the Dough Samples
2.8. Statistical Analysis
3. Results and Discussion
3.1. Effect of Lophatherum Gracile Brongn Flavonoids on the Microstructure of the Dough
3.2. Effect of Lophatherum Gracile Brongn Flavonoids on the Thermal-Mechanical Properties of the Dough
3.3. Effect of Lophatherum Gracile Brongn Flavonoids on the Chemical Interaction Properties of the Dough
3.4. Effect of Lophatherum Gracile Brongn Flavonoids on the Glutenin Macropolymer Content of the Dough
3.5. Effect of Lophatherum Gracile Brongn Flavonoid on Water Distribution in the Dough
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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BLF Amount (g/100 g Wheat Flour) | Water Absorption (%) | Formation Time (min) | Stable Time (min) | C3–C2 (Nm) | C3–C4 (Nm) | C5–C4 (Nm) |
---|---|---|---|---|---|---|
0 | 60.70 ± 0.00 a | 5.70 ± 0.03 a | 9.12 ± 0.14 a | 1.29 ± 0.01 a | 0.07 ± 0.01 a | 1.50 ± 0.01 a |
0.3 | 60.50 ± 0.00 b | 4.40 ± 0.05 b | 5.45 ± 0.05 b | 1.27 ± 0.01 a | 0.08 ± 0.00 a | 1.46 ± 0.02 b |
0.5 | 60.40 ± 0.00 b | 3.64 ± 0.10 c | 4.95 ± 0.04 c | 1.25 ± 0.01 b | 0.09 ± 0.00 a | 1.43 ± 0.01 b |
0.8 | 60.10 ± 0.00 c | 3.57 ± 0.08 c | 4.87 ± 0.05 d | 1.24 ± 0.01 b | 0.14 ± 0.01 b | 1.40 ± 0.01 c |
BLF Amount (g/100 g Wheat Flour) | Vicinal Water | Multilayer Water | Entrapped Water | Free Water |
---|---|---|---|---|
0 | 0.2133 ± 0.0528 a | 0.1797 ± 0.0615 a | 0.5703 ± 0.0250 b | 0.0125 ± 0.0050 a |
0.3 | 0.1332 ± 0.0194 b | 0.1827 ± 0.0137 a | 0.6687 ± 0.0119 a | 0.0127 ± 0.0054 a |
0.5 | 0.1256 ± 0.0487 b | 0.1843 ± 0.0235 a | 0.6886 ± 0.0480 a | 0.0146 ± 0.0040 a |
0.8 | 0.0867 ± 0.0287 b | 0.1847 ± 0.0134 a | 0.7173 ± 0.0434 a | 0.0155 ± 0.0039 a |
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Li, Q.; Liu, Y.; Bao, H.; Zhang, H. The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough. Foods 2024, 13, 2556. https://doi.org/10.3390/foods13162556
Li Q, Liu Y, Bao H, Zhang H. The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough. Foods. 2024; 13(16):2556. https://doi.org/10.3390/foods13162556
Chicago/Turabian StyleLi, Qin, Yi Liu, Huimei Bao, and Haihua Zhang. 2024. "The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough" Foods 13, no. 16: 2556. https://doi.org/10.3390/foods13162556