Ratio Of Gluten Research Articles

Maillard reacted wheat gluten and polydextrose complex enhances the emulsifying properties and stability of Pickering emulsion

This study aims to explore the characteristics and stability of Pickering emulsion based on the Maillard reaction products of polydextrose (PDX) and gluten. The effects of the PDX:gluten ratio (from 0.0:1 P0.0G1 to 2.4:1 P2.4G1) during Maillard reaction on Pickering emulsion quality were examined. The degree of PDX grafting to gluten increased from 0.51%±0.05% to 18.99%±0.98% when the PDX:gluten ratio increased from 0.2:1 to 2.2:1. Scanning electron microscopy and infrared spectroscopy confirmed the structural change and covalent interaction of PDX–gluten conjugate. The P2.2G1 conjugate showed a higher emulsification activity (1.82±0.04 m2/g) compared with P0.0G1 (0.97±0.05 m2/g). The particle size, ζ-potential value and confocal laser scanning microscopic image of PDX–gluten conjugate-based emulsion were compared with those of gluten-based emulsion to illustrate the stability role of PDX–gluten conjugate in the interfacial layer of Pickering emulsion. This study demonstrated that the Maillard reacted gluten–PDX conjugate was a potential stabilizer for Pickering emulsions. These findings provided a foundation knowledge for the construction of Pickering emulsion based on PDX–gluten conjugates.

Effects of different cycocel doses and irrigation levels on grain production, quality characteristics and water use in bread wheat

Cycocel (CCC) is a synthetic substance widely used as a growth retardant in grain crops. The importance of CCC is greater under different stress conditions. In this study, the effects of different CCC doses (D0 = 0, D1 = 750, D2 = 1500, and D3 = 2250 g ha−1) and different irrigation levels (I0 = 100% as control, I1 = 75%, I2 = 50%, and I3 = 25%) on some agro-morphological characteristics, yield and quality parameters, and crop water use characteristics in a semi-dwarf bread wheat variety were investigated. The internode length, number of grains, grain weight per spike, biological yield and grain yield values showed significant reductions, especially under I3, regardless of CCC applications. Grain yields varied between 2.31-6.14 and 2.28-4.43 kg ha−1 in 2019-2020 and 2020-2021, respectively. There was no significant difference in crop water consumption among different CCC doses under the same irrigation level. The effects of increasing water stress on the decrease in plant height were greater than that of increasing CCC application. Under I3 and increasing CCC applications, the spike length was significantly reduced. The protein content, sedimentation, wet gluten ratio, and gluten index values increased significantly, especially under I2 and I3. Plant yield response factors for both biological (0.85-0.90 in 2019-2020 and 0.74-0.99 in 2020-2021) and grain yields (0.77-0.90 in 2019-2020 and 0.77-0.1.12 in 2020-2021) varied between years depending on CCC applications and climatic conditions. The foliar CCC application for the purpose of increasing crop yield during drought season might not be recommendable.

Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios.

Stable isotopes are commonly utilized for the geographical origin verification of foods, including wheat. However, assessing processed products poses a greater challenge due to the alterations that take place during processing and which have not been fully elucidated yet. In the current study, the effects of the formulation (the mass ratios of gluten to starch), boiling process and their interaction on the stable hydrogen (δ2H) and oxygen (δ18O) isotopic ratios of wheat noodles were evaluated. The δ2H and δ18O of noodles with different formulations (the mass ratios of gluten to starch) as raw materials, in uncooked and cooked (boiled in water) noodles, were examined. The results indicated that the δ2H of the boiled noodles ranged from -80.1‱ to -46.8‱ and were significantly lower than those of the raw materials, which ranged from -73.0‱ to -39.2‱, and the uncooked noodles, which ranged from -73.3‱ to -39.6‱. Oppositely, 18O was enriched in the boiled noodles, ranging from 27.7‱ to 31.3‱, compared with the uncooked noodles, ranging from 28.4‱ to 29.6‱. In addition, a significant interaction effect between the formulation and the boiling process was recorded for δ18O. This study shows that the hydrogen and oxygen stable isotopic compositions of noodles were significantly changed during the boiling process, and the isotopic fractionation varies with the different formulations.

Ekmeklik Buğday Çeşitlerinde Başaklanma Döneminde Uzaklaştırılan Bazı Fotosentez Organlarının Tarımsal Özellikler Üzerine Etkisinin Belirlenmesi

Bursa Uludağ Üniversitesi Ziraat Fakültesi Uygulama ve Araştırma Merkezinde 2018-2019 yıllarında yürütülen bu çalışmada, ekmeklik buğday çeşitlerinde başaklanma döneminde bazı fotosentez organlarının uzaklaştırılmasının verim ve kalite özellikleri üzerine etkisinin belirlenmesi amaçlanmıştır. Çalışmada iki ekmeklik buğday çeşidi (Pehlivan ve Golia) materyal olarak kullanılmış olup araştırma tesadüf bloklarında bölünmüş parseller deneme desenine göre üç tekerrürlü olarak yürütülmüştür. Çeşitlerin başaklanma dönemlerinde kesilerek uzaklaştırılan fotosentez organlarının elde edilen sonuçlara göre bitki boyu, başak boyu, başakta başakçık sayısı, başakta tane sayısı, başakta tane ağırlığı, bin tane ağırlığı, hektolitre ağırlığı, sedimantasyon değeri, gluten oranı ve hasat indeksi değerlerini önemli ölçüde azalttığı belirlenmiştir. Buna karşılık protein oranında artış gözlemlenmiştir. Kılçıklı bir çeşit olan Golia çeşidi uygulamalardan kılçıksız bir çeşit olan Pehlivan çeşidine göre daha fazla etkilenmiştir.

Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

Surimi products have attracted much attention and are widely used in the food industry. Currently, the processing and exploitation of surimi products are mostly based on their gel characteristics. However, the abundant protein in surimi can be rearranged and integrated by high-temperature melting to generate a new surimi product with fibrous structures. In this study, meat analogs (new surimi product) were produced by high moisture extrusion (HME) using Alaska pollock surimi and plant protein (8:2), where the plant protein consisted of different ratios of soy protein and wheat gluten (9:1, 7:3, 5:5, 3:7 and 1:9). The product was marked as SSG because it was composed of Alaska pollock surimi, soy protein and wheat gluten. The structure and color results showed that the hardness and ΔE of SSG decreased, while the fibrous degree and lightness increased with increasing WG content. The observation of the macrostructure and microstructure also showed that the skeleton structure of SSG was more obvious with increasing WG addition, but the viscosity reflected a decreasing trend. Furthermore, an increase in the WG content raised the free water ratio and the total content of β-sheets, whereas the appropriate plant protein ratio reduced the SSG's thermal stability. In conclusion, Alaskan pollock surimi and the appropriate proportion of plant protein can form structurally stable meat analogs by high moisture extrusion.

Evaluation of Agronomic Traits and Allele Specific DNA Markers Related to Some Disease and Quality Traits in Mutant Karakılçık M4 Individuals

Karakılçık (KK) is a landrace, of which both bread and durum wheat forms exist. This is the first study that reports mutation induction and detection with agronomic traits and allele specific markers on KK durum wheat landrace. In the study, KK landrace was induced with chemical mutation using sodium azide (NaN3) (3 mM) mutagen to improve agronomic traits. In the research, KK genotype and the 13 M4 individuals (KK-1 to KK-13) were used as plant materials. According to the results, the shortest mutant genotype was KK-10 (125.80 cm), with the highest protein ratio (18.50%) and wet gluten ratio (37.10%), while KK-9 genotype had the highest grain yield (4285.6 kg ha-1). The average polymorphism information content (PIC) was calculated as 0.97, while the average allele number was 15.2 per marker. Glu-B1 (Bx7OE primer) allele was determined on KK-11 and KK-13 genotypes. Wx-A1 allele was found on KK-1, KK-2, KK-4, KK-5 and KK-7 genotypes. Sr49 allele (Sun209) was determined on KK-5 genotype, while Yr45 allele (Xwgp118) was detected on KK-10 genotype. In addition, the high protein content allele Gpc-B1 (UHW89 primer) was found on KK-1, KK-2, KK-3 and KK-4 genotypes. Based on the principal component biplot analysis, it was determined that there was a positive relationship between grain yield (GY) with test weight (TW), grain number and weight per spike (GNS and GWS), and negative relationship with the other traits.

Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten

This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.

Türkiye’ye Ait Yerel Ekmeklik Buğday Çeşitlerinden Seçilen Saf Hatlar ile Bazı Tescilli Çeşitlerin Tane Kalite Özelliklerinin Belirlenmesi

Bread wheat landraces are considered among important gene sources for quality breeding programs. This study aims to compare thousand kernel weight crude protein ratio, dry gluten ratio, grain hardness and zeleny sedimentation results of 20 bread wheat lines selected from landraces to 5 registered cultivars in order to determine future candidates for quality breeding programs. Field experiments were conducted in the consequent 2012-2013 and 2013-2014 growing seasons in Çanakkale (Türkiye), according to randomized complete block design with three replications. ANOVA results indicated significant difference among genotypes, means were compared with Duncan’s test. Additionally, genotype × growing season interaction were significant for all parameters. Results of cluster and PCA Biplot analysis revealed a significant and positive relationship between crude protein ratio and dry gluten ratio while allowing for the selection of superior landrace pure lines. Our findings suggested that bread wheat varieties had higher TKW compared to landrace pure lines when pure lines had higher crude protein ratio, dry gluten ratio, sedimentation value with generally softer grains. Bread wheat landraces were concluded as being important variation sources.

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

To explore the interaction between wheat starch and gluten, the thermomechanical, rheological properties, steamed bread quality of wheat flour, and gluten–starch doughs from different varieties were compared. Thermomechanical analysis showed that the stable time and gelatinization viscosity of model dough were higher than that of wheat dough. The results showed that R model dough (the ratio of starch/gluten is consistent with the original flour) had a higher stable time, strength, viscosity, stability, and extension properties than that of C model dough (the protein content is consistent with the original flour). Steamed bread prepared by model doughs exhibited higher hardness, gumminess, and chewiness. The internal structure of R dough steamed bread exhibited more tightly than that of C model dough steamed bread. Optimization of the starch/gluten ratios in wheat flour will be important for wheat breeding and controlling wheat processing aiming to better control the quality of steamed bread. Practical applications Wheat starch and protein are the two main components of wheat flour. Dough is a complex material with a high degree of elasticity and rheological properties of dough play an important role in end-product quality. The processing of dough is the result of the interaction between starch and gluten, and the interaction affects the rheological properties of dough and ultimately the quality of products. In this study, two models of starch–gluten dough were established. First, starch–gluten ratio of dough was consistent with original wheat flour dough; second, the gluten content was consistent with the original dough. The rheological properties and the quality of steamed bread were compared between the original wheat flour dough and the model dough. The information obtained is expected to be important for wheat breeding and wheat dough processing aiming to broaden the application of wheat and wheat flour.

The application of Jackfruit by-product on the development of healthy meat analogue

This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat analogue. Meat analogue had been produced with different jackfruit by-products to wheat gluten ratio. The textural properties of meat analogs were studied, where the result showed a significant decrease in hardness and chewiness with decreasing wheat gluten content. In sensory properties, meat analogue with 58% jackfruit by-products and 20% vital wheat gluten was the most preferred meat analogue in terms of appearance, aroma, taste, color, hardness, juiciness and overall acceptability. Other than that, the nutritional composition of jackfruit by-products meat analogue showed higher content of protein and dietary fiber. It was concluded that jackfruit by-products were the new main ingredient to develop healthy meat analogue for vegetarians and health-conscious individuals who stick on meat-free or a reduced meat diet without jeopardizing protein and micronutrients intake.

Farklı Dönemlerde Verilen Organik Sıvı Gübrenin Makarnalık Buğdayda (Triticum durum L.) Tane Verimi, Verim Komponentleri ve Kaliteye Etkisi

Bu çalışma, organik tarım yapılan deneme alanında farklı dönemlerde organik sıvı gübre uygulamalarının buğday bitkisinin tane verimi, verim özellikleri ve bazı kalite kriterleri üzerine etkisini belirlemek amacıyla yürütülmüştür. Deneneme tesadüf blokları bölünmüş parseller deneme desenine göre dört tekerrürlü olarak 2016-2017 ve 2017-2018 yetiştirme sezonlarında Akçakale Meslek Yüksek Okulu deneme alanında yürütülmüştür. Araştırmada Şölen 2002 ve Edessa buğday çeşitleri, organik sıvı gübre ve çiftlik gübresi materyal olarak kullanılmıştır. Organik sıvı gübre, doz aynı kalmak şartıyla, kontrol, kardeşlenme, sapa kalkma başı, sapa kalkma sonu ve başaklanma olmak üzere beş farklı dönemde uygulanmıştır. Araştırma sonuçlarına göre, tane verimi ve verim komponentleri (başak uzunluğu, başakçık sayısı, başakta tane sayısı, başakta tane ağırlığı, bitki boyu, bin tane ağırlığı ve hektolitre) açısından, Şölen-2002 çeşidi ve sapa kalkma sonu uygulamasında en yüksek değerler elde edilmiştir. İki yıllık sonuçlara göre, Şölen-2002 çeşidi ve sapa kalkama sonu uygulamasında en yüksek tane verimi (530,43 kg/da-1) elde edilmiştir. Denemenin ikinci yılına göre daha sıcak geçen ilk yılında, verim ve verim komponentleri düşerken, kalite özellikleri (protein ve kuru gluten oranı) artmıştır. Sıcaklıklardan dolayı, Edessa çeşidi, Şölen-2002 çeşidine göre protein ve kuru gluten oranı daha yüksek çıkmıştır.

Influence of ecological factors on formation of quality of grain of winter wheat (Triticum aestivum L.) of varieties of myronov selection

The research was conducted during 2015–2018 in the conditions of the V.M. Remeslo Myronivka Institute of Wheat National academy of agrarian sciences of Ukraine (Forest-Steppe) and the Nosivska Plant Breeding and Experimental Station (Polissia). The research was carried out in accordance with conventional methods and guidelines. Weather conditions were contrasting, namely optimal in 2015/16, arid in 2016/17 and excessively humid — 2017/18. It was found that they significantly affected protein content. Thus, the largest one was formed in 2016/17, when in the period from the beginning of milk state of grain to the end of wax ripeness the hydrothermal coefficient (HC) was 0.7. Less protein content was formed in 2015/16 and 2017/18, when cool weather with high humidity was observed during grain filling. The protein content of the varieties was in the range of min 8.20 and max 12.95% in the ForestSteppe, min 8.10 and max 11.80% in the Polissia. In 2017/18, in the conditions of Polissia there was observed a phenomenon when gluten content was slightly lower at almost the same protein content in the varieties studied as compared with its content in these varieties in the Forest-Steppe zone. During the period from full ripeness to harvesting varieties in Polissia and Forest-Steppe in 2017/18 HC = 4.2 and 2.5, respectively. Wheat varieties have formed on average for three years gluten content in the range of min 20.18 and max 26.09% in the Forest-Steppe, min 15.50 and max 30.0% in the Polissia. There were found moderate correlation r = 0.56 between grain protein and gluten content for the varieties studied in the Forest-Steppe zone and strong correlation r = 0.85 in the Polissia zone. The ratio of gluten to protein in winter wheat grain on average varied from 1.7 in some points of climatic conditions of the ForestSteppe and Polissia in 2015/16 for the variety MIP Valensiia to 2.7 for the variety Hratsiia myronivska in the Forest-Steppe zone in 2016/17 and for the variety Horlytsia myronivska in the Polissia zone in the same year. The impact of the factor «variety» on protein content was 19%, interaction of factors «variety — year» was 15%, the influence of the factor «year» on gluten content in winter wheat grain was the maximal — 41%, the interaction of factors «variety — year» was 14%. Weather conditions of winter wheat cropping season, especially during grain formation, significantly affected the quality indices. They are formed the best under moderate supply of plants with moisture to and worse — with excessive moisture. Increase in gluten mass fraction significantly depended on the conditions of the year and varietal characteristics

Effects of exogenous starch on the structural-thermal properties of gluten in wheat with HMW-GS variations at Glu-D1 locus.

To further understand the gluten-starch interactions in dough, this study investigated the effects of exogenous starch on the structural-thermal properties of gluten via reconstituting Xinong 836 starch with gluten from near-isogenic lines HMW-D1a (Dy12) and HMW-D1p (Dx2+Dy12) according to the following proportions (gluten/starch): 9/91 (G09), 12/88 (G12), 15/85 (G15), and two controls, where G00 and G01 represent the original and self-reconstituted flours, respectively. Adding exogenous starch significantly improved the dough strength for the reconstituted flours containing gluten from HMW-D1a and HMW-D1p, especially those with HMW-D1a. When the ratios of gluten to starch were 15/85 and 12/88 in the HMW-D1a and HMW-D1p reconstituted flours, respectively, the concentrations of free sulfhydryl groups were minimized in the flour, and thus more glutenin polymers were formed. Changes in the secondary structure, such as the proportion of β-sheets and the α-helices differed among the gluten types after adding starch. Compared with G00, the microstructures of dough obtained from G15 with HMW-D1a and G12 with HMW-D1p were more compact and denser, respectively; the thermal stability was also improved significantly for G15 with HMW-D1a and G12 with HMW-D1p. The effects of adding starch on the gluten characteristics were greater in HMW-D1a than HMW-D1p, attributing to differences in gluten-starch interactions. These findings indicate that adding exogenous starch was more readily to modify the structural properties of HMW-D1a gluten with inferior subunits, which helps to improve the quality of dough prepared with inferior gluten.

EFFECT OF FOLIAR APPLICATION WITH SOME AMINO ACIDS CONCENTRATION IN GRAIN FILLING PERIOD AND YIELD AND ITS QUALITY OF THREE WHEAT CULTIVARS (TRITICUM AESTIVUM L.)

A field experiment was carried out in the experimental field of Department of field crops- Agriculture College-University Of Anbar (Abu-Ghariab) during the two winter seasons of 2015/2016 and 2016/2017, to study the effect of cultivars and foliar application of amino acids at different concentrations in yield and quality of wheat crop. Randomized complete block design (R.C.B.D) was used with the arrangement of split-split plots with three replications. The main plots were occupied with amino acids (Tryptophan, Arginine and Tyrosine), while the sub-plots were occupied with amino acids concentrations (0, 100 and 200 mg L-1) and the sub-sub-plots were occupied with genotypes (Al-Rasheed, Tamooz-2 and Abu-Gharaib-3). Results of this study showed superiority of Al-Rasheed cultivars in period of grain filling (28.46 and 32.52 days) highest yield (6.32 and 7.09 ton ha-1), highest percentage of protein (13.81 and 14.41%), moist gluten ratio (36.27 and 38.21%) and carbohydrates percentage (70.42 and 68.62%) for both seasons respectively. As for amino acids concentrations, they significantly affected in studied traits and for both seasons. The concentration of 200 mg L-1 was superior with highest mean of protein percentage (13.86 and 14.49%) moist gluten and carbohydrates (71.00 and 69.20%) in both seasons respectively. Amino acids were varied significantly in The number of days of 100% flowering to physiological maturity, seed yield, protein percentage, moist gluten, carbohydrates, and amino acids content in seeds. Foliar application with Tyrosine gave highest mean of seed yield in both seasons (5.92 and 6.83 ton ha-1) and highest mean of gluten percentage in seed in first season (34.86%).

IMPACT OF NANO NPK FERTILIZERS TO CORRELATION BETWEEN PRODUCTIVITY, QUALITY AND FLAG LEAF OF SOME BREAD WHEAT VARIETIES

This research was carried out at the fields of Field Crops Dept. Coll. of Agric. Univ. of Baghdad, during the season 2017-2018, to investigate the effect of Nano fertilizer NPK (Fn1, Fn2, Fn3: spraying with the liquid fertilizer 20%-9%-10% with 15% concentration of the levels 750:90:600, 500: 60: 400 and 250: 30: 200 mg L-1 and Fgn1, Fgn2, Fgn3: spraying the liquid fertilizer at 7.50% concentration of the same levels plus 50% of the soil Fertilizer) on flag leaf area, grain yield and some of the quality traits of three wheat varieties. Using randomized complete block design with split plot arrange with three replications. The results showed increases in grains yield (48.99%), protein percentage (27.24%), gluten ratio in flour (58.45%) and flag leaf area (38.69%), its dry weight (41.89%) , total chlorophyll content (18.33%), nitrogen (19.37%), phosphorus (44.11%) and potassium (12.03%) when fertilized with Fn1 treatment compared with the control treatment (Fg: soil Fertilizer 184 N, 39.56 P, 41.50 K kg ha-1). The Fgn1 and Fgn2 treatments gave increase in the specific weight of flag leaf at 31.38 and 11.44% respectively, also the Fgn1 and Fgn2 treatments increase in grain carbohydrate content at 15.00 and 10.55 % respectively compared with Fg treatment. Arrangement of the Fertilizers treatments in their general progressively positive effects on growth, yield and quality parameters was Fn1>Fgn1>Fn2>Fgn2> Fn3>Fgn3>Fg. The Bhoth-158 variety gave the highest grains yield (5.25 tons ha-1) with increase ratios 13.14 and 23.82% compared with Uruq and IPA-99 varieties. The IPA-99 was superior in its flour content of highest ratio of the dry gluten (16.99%). The Bhoth-158 variety showed positive response to Nano Fertilizers treatments especially the Fn1 treatment followed by IPA-99 variety. There was highly significant correlation between total grains yield and each of the flag leaf area, its dry weight and chlorophyll content, its time staying active and content of nitrogen, phosphorus and potassium.

Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues

Abstract This study reported on the effects of soy protein concentrate (SPC) to wheat gluten (WG) ratio at a constant mass of SPC and WG on the physicochemical properties of extruded meat analogues. Meat analogues (∼57% moisture content) were extruded at maximum barrel temperature of 170 °C, at a dry and water feed rate of 2.8 kg/h and 3.6 kg/h, respectively. The physical, chemical and textural properties of meat analogues were studied, where meat analogues containing 30%WG showed the highest degree of texturisation, fibrous structure, hardness and chewiness using instrumental and sensory analysis. Layered or fibrous microstructure of meat analogues was observed using scanning electron microscopy and light microscopy. Meat analogues containing 20%WG and 30%WG were found to exhibit fibrous microstructure with large fibrous structures interconnected with much smaller fibres. The types of chemical bonding in meat analogues were tested with urea (U), dithiothreitol (DTT) and sodium dodecyl sulphate (SDS); findings suggested that a large portion of aggregated proteins were linked with hydrogen bonds. Disulphide bonds became increasingly important as the amount of WG was increased, and synergies between hydrogen bonds and disulphide bonds were evident from increased solubility effects with mixed solvents, especially U and DTT. It was concluded that processing conditions during extrusion denatured the proteins, allowing increased crosslinking, which facilitated the formation of fibrous structures.

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Gluten–starch interactions are of specific importance during processing of cereal-based products. They become especially relevant during heating because of heat-induced changes within these biopolymers. A comprehensive characterization of the interactions during heating of the starch–gluten model dough based on its mechanical behavior taking into account its raw material ratios and dough adapted water additions has yet to be achieved. Thus, the macrostructural characteristics with varying starch–gluten ratios (92:8, 89:11, 86:14, 83:17, 80:20) in combination with different water additions (57.77, 60.78, 63.78, 65.58, 69.11 g water 100 g−1 blend) was analyzed in dynamic oscillatory study during heating from 30 to 98 °C. The delayed gelatinization onset (+7 °C) with increasing gluten content could be referred to a barrier effect of gluten around the starch granules with a hindered diffusion of water into the granules, since a competitive hydration was not significantly detectable. The decreased gelatinization intensity (−67%) due to an increased gluten content showed a negligible effect of the barrier effect and a more competitive hydration between gluten and starch. A further reason can be weakening zones in the leached amylose network and a hindered granule–granule interaction. Moreover, a simple possibility to identify the gelatinization onset in oscillatory tests by the derivative of the loss factor was defined.

Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging

The distribution of starches, proteins, and fat in baked foods determine their texture and palatability, and there is a great demand for techniques to visualize the distributions of these constituents. In this study, the distributions of gluten, starch, and butter in pie pastry were visualized without any staining, by using the fluorescence fingerprint (FF). The FF, also known as the excitation–emission matrix (EEM), is a set of fluorescence spectra acquired at consecutive excitation wavelengths. Fluorescence images of the sample were acquired with excitation and emission wavelengths in the ranges of 270–320 and 350–420 nm, respectively, at 10-nm increments. The FFs of each pixel were unmixed into the FFs and abundances of five constituents, gluten, starch, butter, ferulic acid, and the microscope slide, by using the least squares method coupled with constraints of non-negativity, full additivity, and quantum restraint on the abundances of the slide glass. The calculated abundances of butter, starch, and gluten at each pixel were converted to shades of red (R), green (G), and blue (B), respectively, and RGB images showing the distribution of these three constituents was composited. The composited images showed high correspondence with the images acquired with the conventional staining method. Furthermore, the ratio of gluten, starch, and butter in short pastry was calculated from the abundance images. The calculated ratio was 16.6:37.6:45.8, which was very close to the actual ratio of 12.7:38.8:48.5, and further proved the accuracy of this imaging method.

Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging

The distribution of constituents in food affects its end qualities such as texture, and there is a growing demand to develop a method for studying this distribution easily, accurately, and nondestructively. The objective of this study was to develop an imaging method that visualizes the precise quantity of constituents, using the fluorescence fingerprint (FF). The FF is a set of fluorescence spectra acquired at consecutive excitation wavelengths, and its pattern contains abundant information on the constituents of the sample measured. In this study, the target for visualization was the distribution of gluten in dough samples. Dough samples were prepared with different ratios of gluten, starch, and water, and fluorescence images at multiple combinations of excitation and emission wavelengths were acquired. The fluorescence intensities of a pixel at these different wavelengths constructed its FF, reflecting the constituents of the corresponding point in the sample. A partial least squares regression (PLSR) model was built using the average FFs of the samples and the corresponding gluten ratios as the explanatory and objective variables, respectively. The importance of each wavelength in the PLSR model was assessed using the selectivity ratio, and optimum wavelengths for the accurate prediction of gluten ratio were selected. Finally, the gluten ratio of each pixel was predicted with the PLSR model using the selected wavelengths, and each pixel was colored according to the predicted gluten ratio. The imaging method developed enables the distribution of constituents to be visualized with colors corresponding to their actual quantities or ratios.

Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends

Gluten and starch are the two main ingredients of a wheat flour dough and it is expected that the extent of air occlusion into the dough would be affected by differences in their relative ratios. The objectives of this paper were to investigate the hydration and development of gluten and how these key events in dough mixing affected air occlusion in gluten-starch doughs. For gluten-starch doughs of the same gluten content, decreasing the water absorption shortened development time and decreased dough density. For formulations of the same water absorption, decreasing the gluten content prolonged the time to development and increased dough density, reflecting less net air entrainment into the dough. The ratios of gluten, starch and water strongly influenced the development of the dough into a good gas-holding material, with the extent of gas entrainment during mixing being evident in measurements of both dough consistency and dough development time.