Abstract
In this study, the influence on the dough sheet’s overall quality induced by phosphate salts and hydrocolloids was evaluated. To clarify the internal structure of wheat dough, thermomechanical and rheological properties were performed on the dough, whereas the texture and cooking properties were evaluated on dough sheets. Results from the mixolab analysis showed a linear relationship between the content of hydrocolloids and phosphate salts (ranging from 0.1–0.7%) and key parameters, including gluten strength (C2), starch gelatinization (C3), and dough stability. These results were consistent with rheological measurement for storage G’ and loss G” moduli. The power-law model indicated that the dough possessed stronger and slower relaxation properties. The addition of sodium pyrophosphate and xanthan notably enhanced the hardness, springiness, and chewiness of texture properties. Microstructural analysis revealed that the internal molecules of dough sheets exhibited tighter interaction, resulting in low porosity and continuous network. Our study highlights the essential role of phosphate salts and hydrocolloids in improving the quality of wheat products. Additionally, we gained a deeper understanding of the change in the internal structure of dough sheets during the boiling process.
Similar content being viewed by others
Data Availability
No datasets were generated or analysed during the current study.
References
S. Liu, Y. Jiang, B. Xu, S. Jiang, Food Chem. 404 (Pt A). 134359 (2023). https://doi.org/10.1016/j.foodchem.2022.134359
T. Liu, M. Niu, G.G. Hou, Food Chem. 305, 125500 (2020). https://doi.org/10.1016/j.foodchem.2019.125500
E. Aydin, D. Gocmen, Food Sci. Biotechnol. 20(2), 507–511 (2011). https://doi.org/10.1007/s10068-011-0070-1
S. Zhang, X. Sun, X. Xu et al., J. Cereal Sci. 108, 103584 (2022). https://doi.org/10.1016/j.jcs.2022.103584
S. Kraithong, A. Theppawong, S. Lee, R. Huang, Food Hydrocoll. 142, 108821 (2023). https://doi.org/10.1016/j.foodhyd.2023.108821
E. Zannini, D.M. Waters, E.K. Arendt, Eur. Food Res. Technol. 238(5), 763–771 (2014). https://doi.org/10.1007/s00217-014-2161-8
H.-L. Tan, T.-C. Tan, A.M. Easa, Int. J. Food Sci. Tech. 53(7), 1603–1610 (2018). https://doi.org/10.1111/ijfs.13742
H.-L. Tan, T.-C. Tan, A.M. Easa, Food Hydrocoll. 108, 105996 (2020). https://doi.org/10.1016/j.foodhyd.2020.105996
M. Obadi, J. Zhang, B. Xu, Food Res. Int. 157, 111278 (2022). https://doi.org/10.1016/j.foodres.2022.111278
M. Chen, L. Wang, H. Qian et al., Food Chem. 283, 353–358 (2019). https://doi.org/10.1016/j.foodchem.2019.01.049
T.T. Zhao, X.N. Guo, K.X. Zhu, Food Chem. 384, 132481 (2022). https://doi.org/10.1016/j.foodchem.2022.132481
M. Zhang, M. Ma, T. Yang, M. Li, Q. Sun, Food Hydrocoll. 123 (2022). https://doi.org/10.1016/j.foodhyd.2021.107114
Z. Germishuys, M. Manley, Innov. Food Sci. Emerg. 73 (2021). https://doi.org/10.1016/j.ifset.2021.102766
H. Fan, F. Fu, Y. Chen, M. Liu, Z. Ai, K. Bian, J. Cereal Sci. 93, 102936 (2020). https://doi.org/10.1016/j.jcs.2020.102936
N. Wang, G.G. Hou, A. Dubat, LWT-Food Sci. Technol. 82, 147–153 (2017). https://doi.org/10.1016/j.lwt.2017.04.025
X. Sun, Z. Bu, B. Qiao, P. Drawbridge, Y. Fang, Food Chem. 410, 135447 (2023). https://doi.org/10.1016/j.foodchem.2023.135447
X. Sun, F. Pei, Y. Fang, Food Chem. 370, 130976 (2022). https://doi.org/10.1016/j.foodchem.2021.130976
R. Huang, K. Huang, X. Guan, J. Zhang, P. Zhang, J. Cereal Sci. 108 (2022). https://doi.org/10.1016/j.jcs.2022.103542
M. Zhang, M. Ma, R. Jia, T. Yang, Q. Sun, M. Li, Food Chem. 386, 132853 (2022). https://doi.org/10.1016/j.foodchem.2022.132853
M. Mastromatteo, M. Guida, A. Danza et al., Food Res. Int. 51(2), 458–466 (2013). https://doi.org/10.1016/j.foodres.2013.01.004
S. Singh, N. Singh, Food Hydrocoll. 33(2), 342–348 (2013). https://doi.org/10.1016/j.foodhyd.2013.04.007
M. Kundu, B.S. Khatkar, N. Gulia, Food Chem. 226, 95–101 (2017). https://doi.org/10.1016/j.foodchem.2016.12.046
D. Keita, G. Léger, N. Bordenave, Food Res. Int. 147, 110478 (2021). https://doi.org/10.1016/j.foodres.2021.110478
M.J. Correa, C. Ferrero, Starch - Stärke. 67(3–4), 338–347 (2015). https://doi.org/10.1002/star.201400116
J. Li, Y. Zhu, M.P. Yadav, J. Li, Food Chem. 271, 165–173 (2019). https://doi.org/10.1016/j.foodchem.2018.07.192
M. Chaisawang, M. Suphantharika, Food Hydrocoll. 20(5), 641–649 (2006). https://doi.org/10.1016/j.foodhyd.2005.06.003
N. Ni, Z. Wang, F. He et al., Process. Biochem. 49(4), 631–636 (2014). https://doi.org/10.1016/j.procbio.2014.01.017
Y.-Y. Feng, T.-H. Mu, M. Zhang, M.-M. Ma, Int. J. Biol. Macromol. 148, 1–10 (2020). https://doi.org/10.1016/j.ijbiomac.2019.12.225
J. Sun, M. Chen, X. Hou et al., Food Chem. 358, 129895 (2021). https://doi.org/10.1016/j.foodchem.2021.129895
G.K. Sandhu, S. Simsek, F.A. Manthey, Int. J. Food Sci. Tech. 50(8), 1922–1932 (2015). https://doi.org/10.1111/ijfs.12813
A.G. Yovchev, A.K. Stone, P. Hucl, M.G. Scanlon, M.T. Nickerson, Cereal Chem. 94(3), 513–518 (2017). https://doi.org/10.1094/CCHEM-09-16-0240-R
X. Sun, F. Koksel, M.T. Nickerson, M.G. Scanlon, Food Hydrocoll. 98, 105129 (2020). https://doi.org/10.1016/j.foodhyd.2019.05.030
B.-K. Baik, M.-R. Lee, Cereal Chem. 80(3), 304–309 (2003). https://doi.org/10.1094/cchem.2003.80.3.304
C. Biliaderis, T. Maurice, J. Vose, J. Food Sci. 45(6), 1669–1674 (1980). https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
T. Ukai, Y. Matsumura, R. Urade, J. Agr, Food Chem. 56(3), 1122–1130 (2008). https://doi.org/10.1021/jf0725676
C.M. Rosell, J.A. Rojas, C. Benedito de, Barber, Food Hydrocoll. 15(1), 75–81 (2001). https://doi.org/10.1016/S0268-005X(00)00054-0
M.J. Correa, E. Ferrer, M.C. Añón, C. Ferrero, Food Hydrocoll. 35, 91–99 (2014). https://doi.org/10.1016/j.foodhyd.2013.04.020
M. Azeem, T.H. Mu, M. zhang, LWT. 142, 110970 (2021). https://doi.org/10.1016/j.lwt.2021.110970
Z.-B. Cao, C. Yu, Z. Yang, J.-J. Xing, X.-N. Guo, K.-X. Zhu, Food Hydrocoll. 119, 106842 (2021). https://doi.org/10.1016/j.foodhyd.2021.106842
X. Gao, T. Liu, M. Ding et al., Food Chem. 240, 626–633 (2018). https://doi.org/10.1016/j.foodchem.2017.07.165
Acknowledgements
This work was financially supported by the National Key Research and Development Program of China (2022YFD2100202, 2022YFD2100204), the National Natural Science Foundation of China (32272418), the General Project of Natural Science Research in Universities of Jiangsu Province (21KJB550004), Jiangsu Province Key Research and Development Program (Modern Agriculture) Project (BE2021370), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).
Author information
Authors and Affiliations
Contributions
Kaidong Wei: Conceptualization, Data curation, Formal analysis, Writing – original draft. Xuan Hu: Formal analysis, Writing – original draft. Xin Zheng: Formal analysis. Guanglei Li: Conceptualization, Formal analysis, Writing – review & editing, Supervision. Peng Li: Formal analysis. Jian Yuan: Formal analysis, Supervision. Changrui Xing: Conceptualization, Formal analysis, Writing – review & editing, Supervision. All authors reviewed the manuscript.
Corresponding authors
Ethics declarations
Conflict of Interest
All the authors declare that he has no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic Supplementary Material
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Wei, K., Hu, X., Zheng, X. et al. Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process. Food Biophysics (2024). https://doi.org/10.1007/s11483-024-09842-w
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s11483-024-09842-w