Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour
Artemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property, while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown. In this study, we investigated the glute...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020070 |
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| author | Xiaoyi WEI Xiaojing SI Linlin CUI Luyao ZHANG Mei HAN Jianjie HE Tingting SU |
| author_facet | Xiaoyi WEI Xiaojing SI Linlin CUI Luyao ZHANG Mei HAN Jianjie HE Tingting SU |
| author_sort | Xiaoyi WEI |
| collection | DOAJ |
| description | Artemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property, while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown. In this study, we investigated the gluten-increasing effect of ASKG in the formation of wheat flour dough and the production of greasy dough through its carboxymethylation and emulsification modification. The results showed that the carboxymethylation could reduce the optimum addition amount of ASKG from 1.0% to 0.4% in wheat flour. Carboxymethyl ASKG (C-ASKG) increased the wet gluten content, gluten index, water absorption, dough development time, dough stability time, and reduced the weakening degree. However, C-ASKG did not show better reinforcement in greasy dough than ASKG. In comparison, ASKG emulsified (E-ASKG) by wheat germ oil and palm stearin fat was shown to be more suitable for greasy dough modulation. The addition of 1.0% of ASKG and 5% of oil or fat in flour by emulsification manner reduced the difference between the oil and fat during the formation of gluten and improve the evaluation indexes of dough texture. This study demonstrated that carboxymethylation could reduce the dosage of ASKG used in wheat flour as a gluten enhancer, while emulsive ASKG was suitable for the gluten reinforcement of water-oiled dough. |
| first_indexed | 2024-04-11T06:40:26Z |
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| id | doaj.art-64ae904ccdf74ea9a40bb3fdd0d4c86d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:40:26Z |
| publishDate | 2022-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-64ae904ccdf74ea9a40bb3fdd0d4c86d2022-12-22T04:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-12-014323647010.13386/j.issn1002-0306.20220200702022020070-23Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat FlourXiaoyi WEI0Xiaojing SI1Linlin CUI2Luyao ZHANG3Mei HAN4Jianjie HE5Tingting SU6Department of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, ChinaDepartment of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, ChinaDepartment of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, ChinaDepartment of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, ChinaDepartment of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, ChinaDepartment of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, ChinaDepartment of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, ChinaArtemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property, while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown. In this study, we investigated the gluten-increasing effect of ASKG in the formation of wheat flour dough and the production of greasy dough through its carboxymethylation and emulsification modification. The results showed that the carboxymethylation could reduce the optimum addition amount of ASKG from 1.0% to 0.4% in wheat flour. Carboxymethyl ASKG (C-ASKG) increased the wet gluten content, gluten index, water absorption, dough development time, dough stability time, and reduced the weakening degree. However, C-ASKG did not show better reinforcement in greasy dough than ASKG. In comparison, ASKG emulsified (E-ASKG) by wheat germ oil and palm stearin fat was shown to be more suitable for greasy dough modulation. The addition of 1.0% of ASKG and 5% of oil or fat in flour by emulsification manner reduced the difference between the oil and fat during the formation of gluten and improve the evaluation indexes of dough texture. This study demonstrated that carboxymethylation could reduce the dosage of ASKG used in wheat flour as a gluten enhancer, while emulsive ASKG was suitable for the gluten reinforcement of water-oiled dough.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020070artemisia sphaerocephala krasch gumwheat flourcarboxymethylationemulsificationgluten reinforcementwheat germ oilpalm stearin |
| spellingShingle | Xiaoyi WEI Xiaojing SI Linlin CUI Luyao ZHANG Mei HAN Jianjie HE Tingting SU Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour Shipin gongye ke-ji artemisia sphaerocephala krasch gum wheat flour carboxymethylation emulsification gluten reinforcement wheat germ oil palm stearin |
| title | Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour |
| title_full | Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour |
| title_fullStr | Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour |
| title_full_unstemmed | Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour |
| title_short | Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour |
| title_sort | effects of carboxymethyl and emulsive artemisia sphaerocephala krasch gum on gluten reinforcement of wheat flour |
| topic | artemisia sphaerocephala krasch gum wheat flour carboxymethylation emulsification gluten reinforcement wheat germ oil palm stearin |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020070 |
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