Effect of electron beam pretreated wheat flour on dough properties

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-10-10 DOI:10.1016/j.jcs.2024.104031

Li Niu , Mengting Yan , Wei Liang , Qian Lin , Qi Zhao , Ruijie Li , Xinyu Wang , Raushan Moldakhmetova , Wenhao Li

引用次数: 0

Abstract

This work used electron beam irradiation (EBI) to pretreat wheat flour with five doses (0, 2, 4, 6, and 8 kGy) and analyzed the subsequent effects on dough and bread characteristics. The results indicated that EBI enhanced gas release during dough fermentation. Notably, bread prepared from irradiated wheat flour (at 2, 4, 6, 8 kGy) exhibited a significant reduction in hardness by 56%, 51%, 47%, and 50%, respectively, after 7 d of storage, compared to control bread. FTIR and laser confocal microscopy methods were employed to track and quantify the dough structure, highlighting that the enhancements in dough properties are intricately associated with increased interactions between the gluten network and starch. This work suggests using EBI technology to produce wheat bread and enhance quality, bringing up new research opportunities for bakery product processing.

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电子束预处理小麦粉对面团特性的影响

这项研究利用电子束辐照（EBI）对小麦粉进行了五种剂量（0、2、4、6 和 8 kGy）的预处理，并分析了随后对面团和面包特性的影响。结果表明，EBI 可增强面团发酵过程中的气体释放。值得注意的是，与对照面包相比，用辐照小麦粉（2、4、6、8 kGy）制作的面包在储存 7 天后，硬度分别显著降低了 56%、51%、47% 和 50%。傅立叶变换红外光谱和激光共聚焦显微镜方法用于跟踪和量化面团结构，突出表明面团特性的提高与面筋网络和淀粉之间相互作用的增加密切相关。这项工作建议使用 EBI 技术生产小麦面包并提高质量，为烘焙产品加工带来了新的研究机会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.