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Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size

文献类型： 外文期刊

作者： Xu, Canhua 1 ; Xiong, Xiong 1 ; Zeng, Qingzhu 1 ; Yuan, Yang 1 ; He, Shan 1 ; Dong, Lihong 3 ; Huang, Fei 3 ; Nag, Anindya 4 ; Su, Dongxiao 1 ;

作者机构： 1.Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China

2.Guangdong Acad Agr Sci Key, Key Lab Funct Foods, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou, Peoples R China

3.Flinders Univ S Australia, Coll Sci & Engn, Flinders Inst Nanoscale Sci & Technol, Adelaide, SA, Australia

4.Shangdong Univ, Sch Informat Sci & Engn, Jinan, Peoples R China

关键词： Constrained mixture design; Dough; Lychee; Particle size; Wheat flour

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）

ISSN： 0022-1147

年卷期： 2022 年 87 卷 7 期

页码：

收录情况： SCI

摘要： The reducing flavor of whole grain bread has been constantly affecting the consumption desire of a significant proportion of consumers. The study presents the use of lychee pulp pomace (LPP) powder to replace certain proportion of wheat flour and produce wheat bread with better quality, while having minimal effects on the volume and improving the nutritional quality. Distinct particle sizes (60-400 mu m) of LPP powder were obtained by superfine or ordinary grinding. Effect of different additive proportions (7-19%) of LPP powder on bread dough quality were studied by constrained mixture designs. The volume of fermented doughs subsequently decreased after adding LPP powder. However, LPP powders with smaller particle sizes were able to minimize this effect due to its higher water-holding capacity. The analyses of gluten network showed that smaller particle sizes of LPP powder resulted in a decrease in surface hydrophobicity and increase in the elasticity and stability of gluten network. Finally, optimum mixture formula was composed of 16% LPP powder with 60 mu m particle size and 15% water. The study illustrated the potential to make high-quality bread with small particle size of LPP powder. Practical Application The addition of dietary fiber to wheat flour can adversely affect the dough volume and reduce the dough quality. By reducing the particle size of lychee pulp pomace powder, this adverse effect could be minimized while increasing the content of dietary fiber and bound phenolics in the dough. This provides data for the production of high-quality lychee dough bread.

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