Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality. (January 2023)

• Record Type: Journal Article
• Authors: Ding, Jian; Hu, Heng; Yang, Jiaqi; Wu, Tianyi; Sun, Xinyang; Fang, Yong; Huang, Qingrong
• Is Part Of: Innovative food science & emerging technologies. Volume 83(2023)
• Publication Date: 2023-01
• Subjects: Germinated brown rice flour (GBRF) -- High gluten wheat flour (HGWF) -- Dough properties -- Gluten network structure -- Stability mechanism -- Bread quality; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2022.103217
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The objective of the study was to investigate the impact of germinated brown rice flour (GBRF) on the mechanism of high gluten wheat flour (HGWF) network formation and dough properties. Therefore, dough properties, microstructures, stability mechanism and bread quality were evaluated. Results showed that HGWF+10%GBRF exhibited a higher dough stability time (DST), pasting temperature, storage modulus ( G′ ) and loss modulus ( G′′ ), as well as a lower compliance value. The microstructure of dough showed that GBRF interfered with the self-organization of gluten protein molecules and affected the formation of gluten network structure. The disulfide bonds and β-sheet structure were proved to play an important role in facilitating the formation of a stable three-dimensional network structure, which revealed the regulatory mechanism of GBRF in maintaining the dough stability and strength. Furthermore, the dough mixing properties and texture parameters (i.e., hardness and fracturability) of breads were significantly correlated. Overall, GBRF can be used as a potential ingredient for whole grain products and its realistic role in bread-making has been demonstrated. Highlights: The impacts of germinated brown rice flour (GBRF) on dough properties and bread quality were elucidated. Dough properties were affected by the substitution level of GBRF. High gluten wheat flour (HGWF) +10%GBRF dough exhibited outstanding rheological properties and compact microstructures. Disulfide bond (S-S) and β-sheet content play important role in the stabilization of gluten network. Significant correlations existed between mixolab parameter and bread textural properties.