Effect of dietary fibre waste originating from food production on the gluten structure in common wheat dough

IF 2 4区农林科学 Q2 AGRONOMY

International Agrophysics Pub Date : 2023-02-24 DOI:10.31545/intagr/159236

A. Nawrocka, P. Zarzycki, Konrad Kłosok, Renata Welc, A. Wirkijowska, D. Teterycz

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引用次数: 1

Abstract

. At present, the use of by-products from plant food production is gaining more interest because these products contain a large amount of valuable nutritional compounds e.g. dietary fibre, proteins, polyphenols, unsaturated fatty acids, vitamins. The by-products improve both the nutritional profile and the health-promoting properties of bakery products but simultaneously impair some technological properties, which is strongly related to the structure of the gluten network. FT-IR spectroscopy was used to determine changes in the gluten structure through the addition of by-products from the vegetable industry and cold oil pressing production. The supplements were added to the common wheat dough in the amounts of 3, 6, 9 and 12%. Analysis of the spectra indicates that changes in the gluten structure and the distribution of water populations are connected with the type of technological process from which the supplement originated and hence its chemical composition. Vegetable supplements cause the formation of aggregated structures such as pseudo-β-sheets, whereas gluten samples modified by oil supplements contain mainly basic secondary structures i.e. α-helices, β-turns and antiparallel-β-sheets. With regard to the water populations, oil supplements do not affect them or affect them slightly. Vegetable supplements lead to the formation of a weaker gluten network. This is observed in the form of a decrease in the number of strong hydrogen bonds

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食品生产中产生的膳食纤维废弃物对普通小麦面团面筋结构的影响

目前，植物性食品生产副产品的使用越来越受到关注，因为这些产品含有大量有价值的营养化合物，如膳食纤维、蛋白质、多酚、不饱和脂肪酸、维生素。副产品改善了烘焙产品的营养特性和健康促进特性，但同时损害了一些技术特性，这与面筋网络的结构密切相关。FT-IR光谱用于测定通过添加来自蔬菜工业和冷油压榨生产的副产品而引起的面筋结构的变化。将补充剂以3%、6%、9%和12%的量添加到普通小麦面团中。光谱分析表明，面筋结构和水分种群分布的变化与补充剂产生的工艺过程类型以及其化学成分有关。蔬菜补充剂会形成聚集结构，如假β-片，而油补充剂改性的面筋样品主要含有基本的二级结构，即α-螺旋、β-匝和反平行β-片。关于水的种群，补油对它们没有影响或影响很小。蔬菜补充剂会形成较弱的面筋网络。这是以强氢键数量减少的形式观察到的

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来源期刊

International Agrophysics 农林科学-农艺学

CiteScore

3.60

自引率

9.10%

发文量

审稿时长

3 months

期刊介绍： The journal is focused on the soil-plant-atmosphere system. The journal publishes original research and review papers on any subject regarding soil, plant and atmosphere and the interface in between. Manuscripts on postharvest processing and quality of crops are also welcomed. Particularly the journal is focused on the following areas: implications of agricultural land use, soil management and climate change on production of biomass and renewable energy, soil structure, cycling of carbon, water, heat and nutrients, biota, greenhouse gases and environment, soil-plant-atmosphere continuum and ways of its regulation to increase efficiency of water, energy and chemicals in agriculture, postharvest management and processing of agricultural and horticultural products in relation to food quality and safety, mathematical modeling of physical processes affecting environment quality, plant production and postharvest processing, advances in sensors and communication devices to measure and collect information about physical conditions in agricultural and natural environments. Papers accepted in the International Agrophysics should reveal substantial novelty and include thoughtful physical, biological and chemical interpretation and accurate description of the methods used. All manuscripts are initially checked on topic suitability and linguistic quality.