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Open AccessArticle

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

by Hong Peng 1,2, Bin Li 1,2 and Jing Tian 1,2,*
1
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2
Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 606; https://doi.org/10.3390/foods8120606
Received: 14 October 2019 / Revised: 7 November 2019 / Accepted: 18 November 2019 / Published: 22 November 2019
(This article belongs to the Section Grain)
The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour. View Full-Text
Keywords: punicalagin; wheat flour; dough rheology; gluten protein network punicalagin; wheat flour; dough rheology; gluten protein network
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MDPI and ACS Style

Peng, H.; Li, B.; Tian, J. Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough. Foods 2019, 8, 606.

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