Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. (21st November 2020)

• Record Type: Journal Article
• Authors: Zhang, Tingjing; Guan, Erqi; Yang, Yuling; Liu, Fang; Zhang, Lili; Pang, Jinyue; Bian, Ke
• Is Part Of: International journal of food science & technology. Volume 56:Number 5(2021)
• Page Start: 2407
• Page End: 2414
• Publication Date: 2020-11-21
• Subjects: Rheology -- steamed bread -- texture -- vegetable oils -- wheat dough; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14868
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Fatty acids (FAs) of soya bean oil (SO), corn oil (CO), peanut oil (PO), and rapeseed oil (RO) and their effects on dough rheology and Chinese steamed bread (CSB) quality were elucidated. PO, containing the most appropriate proportions of saturated (12.73%) and unsaturated (87.27%) FAs, had the most positive effects, conferring dough with an optimal viscosity and elasticity ratio, springiness, and recovery capacity. Concomitantly, the resultant CSB exhibited a nearly 15% larger specific volume, 33% softer texture, 5% lower mean cell area, 104% higher cell density, and 91% enhanced cell‐to‐total area ratio than control bread with commercial shortening. Furthermore, PO contained an optimal ω‐6/ω‐3 essential FA ratio of 6.28 for health benefits. For these reasons, PO could serve as a potential improver for CSB production to replace commercial shortening and compensate for essential nutrient deficiencies. Abstract : Soybean oil (SO), corn oil (CO), peanut oil (PO), and rapeseed oil (RO), which contain adequate fatty acids (FAs) in a good balance, are especially attractive to be as an interesting alternative to replace the commercial shortening for improving wheat dough rheology and Chinese steamed bread (CSB) quality as well as compensating for essential nutrient deficiencies.