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Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality

文献类型： 外文期刊

作者： Zhang, Zhongwei 1 ; Fan, Xiangyun 3 ; Yang, Xiaoyan 1 ; Li, Cheng 4 ; Gilbert, Robert G. 1 ; Li, Enpeng 1 ;

作者机构： 1.Yangzhou Univ, Coll Agr, Key Lab Plant Funct Genom, Jiangsu Key Lab Crop Genet & Physiol,Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China

2.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops, Yangzhou 225009, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Inst Food Crops, Nanjing 210014, Peoples R China

4.Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China

5.Yangzhou Univ, Joint Int Res Lab Agr Agriprod Safety, Minist Educ China, Yangzhou 225009, Jiangsu, Peoples R China

6.Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Brisbane, Qld 4072, Australia

关键词： Starch; Structural characterization; Dough rheology; Cookie quality

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2020 年 241 卷

页码：

收录情况： SCI

摘要： Starch, the most abundant component of wheat flour, has a significant influence on sugar-snap cookie quality, but the underlying mechanisms are not well understood. In this study, the solvent retention capacity and rheological properties of sugar-snap cookie dough, and cookie physical characteristics and textural properties, were analyzed. Starch molecular structures were measured by size-exclusion chromatography (SEC) and the results parameterized using two biosynthesis-based mathematical models to obtain structure-property correlations. The results show that the viscoelasticity of sugar-snap cookie dough is positively correlated with the length of amylopectin short chains. In addition, the length of amylose short chains is positively correlated with cookie thickness and negatively correlated with its spread ratio. Starch molecular structure shows no influence on cookie hardness and fracturability. Mechanisms are proposed for these results, which could lead to new ways to improve sugar-snap cookie quality by choosing starches with appropriate structural features.

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