Abstract：
:Dextran-containing sourdough has been exploited in breadmaking, obtaining additive-free bread of high quality. Effect of dextran, weak acidification and their association on gluten dough structure, thermal properties and rheology was investigated. Electrophoresis (SDS-PAGE) showed that dextran and acids both lowered the band intensity in the high molecular weight area (Mw > 175 kDa) and size exclusion (SE-HPLC) revealed that weak acidification induced a decrease of 4.73% of the glutenin macropolymer (GMP) content. The higher free thiol (SH) was observed after dextran addition, further suggesting the hindered glutenin polymerization. Fourier transform infrared spectroscopy (FTIR) found that dextran and weak acidity caused increased β-turn and decreased β-sheet structures, suggesting a gluten of lower coherence and resistance to extension. Weakened thermal stability and viscoelasticity were subsequently detected by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and dynamic rheology. However, structural, thermal and rheological properties of the weakly acidified group were improved by the associated dextran.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang Y,Hong T,Yu W,Yang N,Jin Z,Xu Xdoi
10.1016/j.foodchem.2020.127154subject
Has Abstractpub_date
2020-11-15 00:00:00pages
127154eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31016-5journal_volume
330pub_type
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