Abstract
The effects of triticale bran pretreatments on rheological and functional properties of triticale whole-wheat flour (TWWF), such as pasting properties, thermomechanical properties, dynamic rheological properties, fermentation properties, water distribution states, disulfide bonds (SS), glutenin macropolymer (GMP), and protein secondary structure were investigated. Eight different pretreatments of triticale bran (microwaving, roasting, air frying, stir-frying, atmospheric-pressure steaming, high-pressure steaming, enzymolysis, and solid-state fermentation) were used in the study. The results showed that the pasting properties were improved, where the breakdown and setback values of TWWF were significantly reduced after solid-state fermentation. Solid-state fermentation strengthened the dough elasticity by increasing the storage modulus (G′) and loss modulus (G″) and decreasing the loss tangent (tanδ). The fermentation tolerance and gas retention capacity were enhanced, and the water distribution states were significantly improved. Moreover, the contents of SS, GMP, α-helix, and β-sheet were higher as compared with other pretreatments. In conclusion, solid-state fermentation pretreatment of triticale bran had the most significant improvement in the rheological and functional properties of TWWF. The results could be helpful in selecting the pretreatment for triticale bran that contributes to the development of TWWF-based bakery products.
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The authors declare that the data supporting the findings of this study are available within the article. The raw/derived data supporting the findings of this study are available from the corresponding author on request.
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Acknowledgements
This research was supported by the National Natural Science Foundation of China (32072254), the National Key Research and Development Program of China (2020YFC1606804), the Research and Development Program of Tianchang (TZY202002), the “Qing Lan Project” of Jiangsu Province, the China Postdoctoral Science Foundation (2021M701462), and the Postdoctoral Research Funding Program of Jiangsu Province (2021K097A).
Funding
This research was funded by the National Natural Science Foundation of China (32072254), the National Key Research and Development Program of China (2020YFC1606804), Research and Development Program of Tianchang (TZY202002), the “Qing Lan Project” of Jiangsu Province, the China Postdoctoral Science Foundation (2021M701462), and the Postdoctoral Research Funding Program of Jiangsu Province (2021K097A).
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Xu Meng: conceptualization, methodology, investigation, software, writing—original draft. Tingting Li: methodology, software. Jiajia Zhao: methodology, software. Mingcong Fan: methodology, software, data curation. Haifeng Qian: methodology, software, data curation. Yan Li: conceptualization, supervision, funding acquisition. Li Wang: conceptualization, supervision, writing—review and editing, funding acquisition.
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Meng, X., Li, T., Zhao, J. et al. Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour. Food Bioprocess Technol 16, 576–588 (2023). https://doi.org/10.1007/s11947-022-02959-1
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DOI: https://doi.org/10.1007/s11947-022-02959-1