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Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

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Abstract

This work investigated the effects of the addition of different concentrations (0–3.0 wt%) of β-cyclodextrin (β-CD) on the properties of wheat dough and prebaked bread. Dough tensile test results and scanning electron microscopy revealed that the addition of 0.5–1.5 wt% β-CD enhanced dough tensile strength and promoted gluten formation. The addition of 2.0–3.0 wt% β-CD, however, failed to improve gluten network formation. Fourier transform infrared spectroscopy showed that the α-helix-to-β-sheet ratios of dough samples increased as β-CD content increased. This result indicated that the protein secondary structure of the dough had changed. Fermentation rheometry illustrated that dough fermentation height, gas production volume, and gas-holding capacity increased with the addition of 0–1.5 wt% β-CD. Dough fermentation capacity decreased when the addition of β-CD exceeded 2.0 wt%. The effect of β-CD on the quality of prebaked frozen bread was also studied. The results of texture profile analysis indicated that the addition of 1.5 wt% β-CD could reduce bread hardness and increase bread crumb elasticity and resilience. The results of the C-cell test further demonstrated that the addition of 1.5 wt% β-CD could increase stomatal number and decrease pore number and pore wall thickness. These characteristics suggested that the addition of β-CD improved bread structure.

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Acknowledgements

This work is funded by the Open Project Fund of the Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University) and Science and Technology Support Program of Hubei Province, China (2015BBA167). The authors would also like to express their appreciation for the support provided by the Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University).

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Authors and Affiliations

  1. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China

    Jianjun Zhou, Heng Yang, Xinguang Qin, Gang Liu & Xuedong Wang

  2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China

    Jianjun Zhou, Heng Yang, Xinguang Qin, Gang Liu & Xuedong Wang

  3. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China

    Jianjun Zhou, Heng Yang, Xinguang Qin, Gang Liu & Xuedong Wang

  4. Engineering Research Center of Feed Protein Resources on Agricultural By-products, Ministry of Education, Hubei Key Laboratory of Animal Nutrition and Feed Science, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan Polytechnic University, Wuhan City, 430023, Hubei Province, China

    Xianqin Hu

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  1. Jianjun Zhou
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Correspondence to Gang Liu or Xuedong Wang.

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Zhou, J., Yang, H., Qin, X. et al. Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread. Food Biophysics 14, 173–181 (2019). https://doi.org/10.1007/s11483-019-09566-2

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  • DOI: https://doi.org/10.1007/s11483-019-09566-2

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