Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
Introduction
Steamed bread is one of the most appealing staple foods in many Asian countries because of its superior nutritional, sensorial, and textural characteristics (He, Guo, Ren, Cui, Han & Liu, 2020). It is made of wheat flour, yeast and water, followed by fermented, sheeted, shaped, proofed and then steamed (Cao et al., 2020b). However, with the development of flour milling industry, and the dietary and economic factors, et.al, wheat flour, as a staple food material, loses a significant amount of dietary fiber, vitamins and other nutrition, thus increasing the risk of chronic diseases (Luo et al., 2017a). Addition of fiber is the most effective way to increase the level of dietary fiber to provide health benefits (Luo et al., 2017a).
Dough is the first and the most important step of making steamed bread. It is attractive to design the functional materials for improving steamed bread properties (Awual, 2019a), such as physical and chemical properties, as well as biological activities. Over the last several decades, varieties of functionalized materials have been used to improve the nutritional value (Hsu et al., 2019, Kou et al., 2019). Dough is a network containing wheat flour, water, and other ingredients (Peng, Li, Ding & Yang, 2017). In the process of dough formation, three-dimensional gluten network is formed through hydrogen bonding, disulfide bonds and non-covalent interactions, which wraps starch granules, fat and other ingredients inside (Li, Zhu, Yadav & Li, 2019b). The characteristics of the dough depend on the quality of the flour, for example the elasticity and stability of dough (Barak, Mudgil & Khatkar, 2014). The substitution of flour causes a decrease in gluten protein content, which affects the quality of the final product. Many types of dietary fibers have been used to improve the nutritional value of wheat flour and dough properties (Kou et al., 2019). Adding inulin was reported to significantly increase the height and specific volume of steamed bread and decrease the hardness, cohesiveness, recovery, and chewiness (Kou et al., 2019). Adding proper quantity of fermented bran improved the characteristics of the dough and the quality of the steamed bread (Abedfar, Hosseininezhad & Rafe, 2020). Huang et al. (2020) revealed that a novel water-soluble resistant dextrin greatly promoted the sensory appearance and crumb quality of baked bread. Conclusively, the addition of dietary fiber can improve the physicochemical characteristics of dough and nutritional value of final product.
As a water-soluble dietary fiber, konjac glucomannan (KGM) is a linear polysaccharide composed of blocks of β-1,4 linked d-mannosyl and d-glucosyl residues with a molar ratio of 1.6:1 and a low degree of acetyl groups at the C-6 position (Zhao, Zhou, Liu, Liang, Cheng & Nirasawa, 2017). KGM promoted gluten cross-linking and improved the thermal stability of the gluten network (Cui, Wu, Liu, Sui, Wang & Zhang, 2019b). Dough with the addition of KGM had good elasticity, tensile, and textural properties (Cui et al., 2019b). Furthermore, KGM stabilized the structures of gluten proteins and bound free water to form more stable complexes, retaining the rheological and tensile properties of the frozen dough (Cui, Liu, Wu, Sui & Zhang, 2019a). KGM has been reported to be useful as a fat replacer in manufacturing fat-reduced mozzarella cheese to improve its functionality and pizza baking characteristics (Dai, Jiang, Shah, & Corke, 2019). In our previous study, adding KGM increased the height and whiteness and decreased the springiness, cohesiveness, and resilience of steamed bread (He et al., 2020). Our research also showed that KGM was a very useful food additive to change the quality of frozen starch gel (Guo, Wang, Liu, & Wang, 2020). It was well known that the water-holding capacity of KGM has close relations with its viscosity. Hence, it is reasonable to hypothesize that the viscosity of KGM would affect the dough characteristics and steamed bread quality. If this is true, it would dramatically expand the application of KGM in wheat-based foods.
Most groups studied the influence of one type of KGM on the characteristics of dough. There were few studies focusing on the impacts of various KGM on dough and steamed bread. The object of this study is to investigate the effects of three types of KGM on the pasting, rheological properties of wheat dough, as well as on the quality of steamed bread, which can provide research foundation for the processing of KGM-based wheat foods.
Section snippets
Materials
The commercially available low-viscosity konjac glucomannan (L-KGM) powder (KM8), medium-viscosity konjac glucomannan (M-KGM) powder (KJ22), and high-viscosity konjac glucomannan (H-KGM) powder (KJ36) were purchased from Hubei Konson Konjac Technology Co., Ltd. (Hubei, China). Plain wheat flour was procured from Natural Flour Co., Ltd. (Zhumadian, Henan, China). Instant dry yeast was supplied by Angel Yeast Co., Ltd. (Yichang, Hubei, China). Analytical grade sodium chloride was obtained from
Farinograph properties of flour blends
The farinographic properties of flours fortified with the different substitution levels of the three types of KGM were determined. The farinograph curves of dough prepared with different KGMs are presented in Figs. S1-S10, and the farinograph analysis of wheat flours are presented in Table 1. After adding KGM, the farinograph properties of dough changed significantly. The water absorption (WA) of dough increased with increasing substitution level and viscosity of KGM. When the substitution
Conclusions
In the present study, the behaviors and rheological characteristics of dough containing three types of KGM were investigated. In particular, the water absorption and the development time of dough increased with increasing KGM content and viscosity. Three types of KGM decreased the PV, TV, and FV of the wheat flour. These effects were more evident in the wheat flour with addition of 1.5% KGM, which resulted in a decreased PV value by 36.90% relative to the control. The addition of KGMs increased
CRediT authorship contribution statement
Jinying Guo: Conceptualization, Methodology, Software, Writing - review & editing. Feng Liu: Conceptualization, Methodology, Software, Data curation, Writing– original draft, Writing - review & editing. Chuanfa Gan: Data curation, Writing– original draft. Yingying Wang: Visualization, Investigation, Supervision, Software. Ping Wang: Visualization, Investigation, Supervision, Software. Xiaolan Li: Writing - review & editing. Jiaxing Hao: Writing - review & editing.
Declaration of Competing Interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgments
This work was supported by the Key R & D and Promotion Project of Henan Province (202102110129), SRTP (2020153) and SRTP (2020151) of Henan University of Science and Technology.
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Both authors contributed equally.