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Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

1
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2
Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China
3
College of Science, Hunan Agricultural University, Changsha 410128, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 256; https://doi.org/10.3390/foods9030256
Received: 5 February 2020 / Revised: 23 February 2020 / Accepted: 24 February 2020 / Published: 28 February 2020
(This article belongs to the Section Grain)
Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products. View Full-Text
Keywords: yam; bread; gluten structure; antioxidant property; rheology yam; bread; gluten structure; antioxidant property; rheology
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MDPI and ACS Style

Li, Q.-M.; Li, Y.; Zou, J.-H.; Guo, S.-Y.; Wang, F.; Yu, P.; Su, X.-J. Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread. Foods 2020, 9, 256. https://doi.org/10.3390/foods9030256

AMA Style

Li Q-M, Li Y, Zou J-H, Guo S-Y, Wang F, Yu P, Su X-J. Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread. Foods. 2020; 9(3):256. https://doi.org/10.3390/foods9030256

Chicago/Turabian Style

Li, Qing-Ming; Li, Yan; Zou, Jin-Hao; Guo, Shi-Yin; Wang, Feng; Yu, Peng; Su, Xiao-Jun. 2020. "Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread" Foods 9, no. 3: 256. https://doi.org/10.3390/foods9030256

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