Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions

文献类型： 外文期刊

第一作者： Wang, Jing

作者： Wang, Jing;Wen, Jiping;Zheng, Xueling;Fan, Xiangqi

作者机构：

关键词： Gluten network; Gliadin; Glutenin; Oil content; Fried dough sticks

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 455 卷

页码：

收录情况： SCI

摘要： In our study, we explored how gluten's role during dough formation and thermal processing can mitigate the adverse effects of physical factors on product quality. We discovered that a gluten network with a gliadin/ glutenin ratio of 5:5 effectively limits oil penetration into the dough's core. This particular ratio is found to reduce the exposure of hydrophobic groups due to the presence of hydrated beta-sheet structures. In contrast, gluten networks with higher gliadin proportions than typical wheat gluten tend to be looser, leading to increased chromophore exposure and facilitating more oil absorption. These observations highlighted the complex link between changes in gluten structure, varying protein compositions, and oil content in fried dough sticks. This research provided a foundation for developing specialized low-fat wheat flour and improving the quality of fried dough products.

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