Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Bread Baking and Dough Preparation
2.3. Quality Evaluation of the Baking Bread
2.4. Rheological Properties of Dough
2.5. Gluten Quality Measurements
2.6. Quantification of the Free Sulfhydryl and Disulfide Bond in Dough
2.7. Determination of Non-Covalent Bonds in Dough
2.8. Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) Analysis
2.9. Determination of Molecular Weight and Distribution of Gliadins
2.10. Determination of the Secondary Structures of Gluten
2.11. Statistical Analysis
3. Results and Discussion
3.1. Effect of Hemicellulase Addition on Bread Quality
3.2. Effect of Hemicellulase Addition on Farinograph Properties of Dough
3.3. Effect of Hemicellulase Addition on Extensograph Properties of Dough
3.4. Effect of Hemicellulase on Content of Wet Gluten and Gluten Index during Dough Proofing
3.5. Effect of Hemicellulase on the Content of Free Sulfhydryl and Disulfide Bond during Dough Proofing
3.6. Effect of Hemicellulase on the Content of Non-Covalent Bonds during Dough Proofing
3.7. SDS-PAGE Profiles of Gluten
3.8. Molecular Weight and Distribution of Gliadins
3.9. Secondary Structure of Gluten
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Dosage of Enzyme Added (mg kg−1) | Farinograph Parameters | |||
---|---|---|---|---|
WA (%) | DDT (min) | ST (min) | DS (UF) | |
Control | 67.47 ± 0.25 a | 6.26 ± 0.35 b | 12.70 ± 0.8 c | 35.33 ± 2.08 a |
20 mg kg−1 | 67.73 ± 0.21 a | 6.17 ± 0.11 b | 11.76 ± 0.79 bc | 37.00 ± 2.65 ab |
40 mg kg−1 | 67.57 ± 0.15 a | 6.15 ± 0.24 b | 11.23 ± 0.53 ab | 40.00 ± 1.73 b |
60 mg kg−1 | 67.27 ± 0.32 a | 5.58 ± 0.13 a | 9.88 ± 0.07 a | 45.00 ± 2.65 c |
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Tian, B.; Zhou, C.; Li, D.; Pei, J.; Guo, A.; Liu, S.; Li, H. Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality. Foods 2021, 10, 2427. https://doi.org/10.3390/foods10102427
Tian B, Zhou C, Li D, Pei J, Guo A, Liu S, Li H. Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality. Foods. 2021; 10(10):2427. https://doi.org/10.3390/foods10102427
Chicago/Turabian StyleTian, Boyu, Chenxia Zhou, Dongxiao Li, Jiawei Pei, Ailiang Guo, Shuang Liu, and Huijing Li. 2021. "Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality" Foods 10, no. 10: 2427. https://doi.org/10.3390/foods10102427