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Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.

ABSTRACT: Rheological behaviour and certain quality attributes of the dough and bread prepared from the wheat-millet-Bambara flour (WMB) containing mixtures of emulsifiers and/or apple pectin were investigated. WMB was prepared by substituting wheat flour (WF) with 25% millet flour and 25% Bambara flour. Pectin (1.0-2.0 g) and emulsifiers namely sodium stearoyl lactylate (0.25-0.40 g), polysorbate 80 (0.50-0.80 g), and diacetyl tartaric acid ester of monoglycerides (0.10-0.25 g) mixed in different proportions were added to produce dough and bread. Mixolab was utilised to measure the rheological behaviour of dough and bread made from all mixes were analysed for physical characteristics, nutritional composition, and organoleptic properties. A significant increase in dough development time (emulsifier: 65% and pectin: 57.9%) and dough stability (emulsifier: 18.2% and pectin: 35.2%) were observed. Loaf volume, specific volume and proximate composition of the composite bread increased significantly relative to control. Protein content (33%), protein digestibility (85%) and certain essential amino acids (lysine: 54.6%; threonine: 36.4%) increased significantly in the WMB bread compared to the WF bread. Sensory evaluation revealed an above average acceptability for the composite bread samples. Emulsifiers and pectin used in the present study resulted in significant improvement in the dough rheology, as well as in the physical characteristics, the nutritional and sensory attributes of the WMB composite bread. The results of the present study confirm the potential for supplementation and fortification of wheat bread using flours from millet and Bambara sources.

SUBMITTER: Ajibade BO

PROVIDER: S-EPMC6342795 | biostudies-literature | 2019 Jan

REPOSITORIES: biostudies-literature

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Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.

Ajibade Betty Olusola BO Ijabadeniyi Oluwatosin Ademola OA

Journal of food science and technology 20181113 1

Rheological behaviour and certain quality attributes of the dough and bread prepared from the wheat-millet-Bambara flour (WMB) containing mixtures of emulsifiers and/or apple pectin were investigated. WMB was prepared by substituting wheat flour (WF) with 25% millet flour and 25% Bambara flour. Pectin (1.0-2.0 g) and emulsifiers namely sodium stearoyl lactylate (0.25-0.40 g), polysorbate 80 (0.50-0.80 g), and diacetyl tartaric acid ester of monoglycerides (0.10-0.25 g) mixed in different proport ...[more]

PMID: 30728549

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Project description:BackgroundHigh-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat.MethodsIn a previous work, we cloned the Glu-1Ebx gene from Thinopyrum bessarabicum and introduced it into the wheat cultivar, Bobwhite. In addition to lines expressing the Glu-1Ebx gene, we also obtained a transgenic line (LH-11) with all the HMW-GS genes silenced. The HMW-GS deletion was stably inherited as a dominant and conformed to Mendel's laws. Expression levels of HMW-GS were determined by RT-PCR and epigenetic changes in methylation patterns and small RNAs were analyzed. Glutenins and gliadins were separated and quantitated by reversed-phase ultra-performance liquid chromatography. Measurement of glutenin macropolymer, and analysis of agronomic traits and end-use quality were also performed.ResultsDNA methylation and the presence of small double-stranded RNA may be the causes of post-transcriptional gene silencing in LH-11. The accumulation rate and final content of glutenin macropolymer (GMP) in LH-11 were significantly lower than in wild-type (WT) Bobwhite. The total protein content was not significantly affected as the total gliadin content increased in LH-11 compared to WT. Deletion of HMW-GS also changed the content of different gliadin fractions. The ratio of ω-gliadin increased, whereas α/β- and γ-gliadins declined in LH-11. The wet gluten content, sedimentation value, development time and stability time of LH-11 were remarkably lower than that of Bobwhite. Bread cannot be made using the flour of LH-11.ConclusionsPost-transcriptional gene silencing through epigenetic changes and RNA inhibition appear to be the causes for the gene expression deficiency in the transgenic line LH-11. The silencing of HMW-GW in LH-11 significantly reduced the dough properties, GMP content, wet gluten content, sedimentation value, development time and stability time of flour made from this wheat cultivar. The HMW-GS null line may provide a potential material for biscuit-making because of its low dough strength.

Dataset Information

Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.

Publications

Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.

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