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标题：Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network
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作者：ALFARIS Nora Abdullah ; GUPTA Anil Kumar ; KHAN Danish 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.37021
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Wheat flour with high protein quality is utilized for a wide scope of heated items particularly bread because of the viscoelastic property of the wheat flour that exhibits both viscous and elastic characteristics when undergoing deformation. Wheat contains the gluten framing proteins that structure a viscoelastic. D-glucans is considered as one of the best hydrocolloids for their gelling capacity and ability to impart the viscosity of aqueous solutions. By framing this viscoelastic mixture, permits the air cell to join and opposes its blend. The blending procedure includes the blending of flour and different fixings with water and which is also affects the last item surface. The target of blending is to shape and form the gluten organizes into a viscoelastic, with the capacity to hold joined air. The acid and basic value of pH is important for every sector such as; food and chemical industries, some important bakery products, and pH (Biscuits; 7.0-7.2, Baker’s yeast bread; 5.3-5.8 and Sourdough bread; 3.8-4.6, etc.). Gluten makes them flexible enough to expand as a little inflatable without damaging the air pocket dividers before the bread is proven. The flavor and crunchy texture of wheat pieces of bread sharpen our appetite and satisfy our basic human cravings for comfort as well as nutrition. At the point, when flour produced using pounding these grains are blended in with water, the two proteins join and structure gluten and without water, gluten isn't shaped. According to its summary article, it tries to clarify how the chemical compatible properties of dough work to make and preserve gluten framing proteins. Wheat bran increased dough stability by raising the farinograph property, enhanced dough elasticity by raising elastic modulus and decreased tan of the dough at all gluten contents, according to viscoelastic profiles. The findings help to understand the mode of action of the modification on wheat bran and the formation of the gluten network.
关键词：blending;wheat bran;dough development;gluten network;bakery product ph;factor affecting gluten network