Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread.

Qing-Ming Li,Jin-Hao Zou,Xiao-Jun Su,Shi-Yin Guo,Feng Wang,Peng Yu,Yan Li

doi:10.3390/foods9030256

Abstract

Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

Highlights

Chinese yam (Dioscorea opposita Thunb.) has long been considered a food that improves health.In China, it is a traditional Chinese herbal medicine
The microstructure of dough and gluten was destroyed, and the proportion of a relatively stable structure in protein secondary structure decreased by the addition of yam flour
The specific volume, hardness, and springiness of bread were all affected by changes to dough rheological and structural properties, following the addition of yam flour

Summary

Introduction

Chinese yam (Dioscorea opposita Thunb.) has long been considered a food that improves health.In China, it is a traditional Chinese herbal medicine. Due to its high protein and starch content, yam is an important staple food in many subtropical and tropical regions and is the main source of carbohydrates and proteins [1]. Processing of yam tubers into flour is the main mean to increase its economic value. Yam flour has been used to prepare many traditional foods, such as amara, noodles, pasta, and baby food [2,3,4]. Yam flour has outstanding potential for making bread as a result of its high nutritional value and good processing properties [5,6,7,8]. Previous studies have reported that yam and wheat notably affect the functional properties and quality of bread varied with

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Conclusion