The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality
Main Article Content
Keywords
Chia soluble dietary fiber; wheat flour; dough characteristics; simulated in vitro digestion; steamed bread quality
Abstract
The aim of this study was to investigate the effect of replacing medium-gluten wheat flour with different concentrations of chia soluble dietary fiber (C-SDF) on dough properties and the quality of steamed bread to treat dietary fiber deficiency among Chinese residents. The findings indicate that the mixed dough’s storage modulus (G′) and loss modulus (G″) increased with the increasing scanning temperatures but declined with the increasing shear stress. The secondary structures of dough proteins, including β-sheets and α-helices, exhibited a gradual increase in content as the C-SDF addition amount increased, followed by a decrease in β-turn structures. However, when the C-SDF addition amount reached 2.5%, the β-sheets and α-helices reduced dramatically, but β-turn structures increased, demonstrating that dietary fiber affected the compactness of the gluten network. As the quantity of C-SDF increased, the specific volume of steamed bread increased and then decreased; the height-to-diameter ratio increased; hardness and chewiness first reduced but later increased; and elasticity, cohesiveness, and adhesiveness first increased and then declined. The release of reducing sugars decreased, and sensory evaluation scores were first enhanced to 1.5% of C-SDF addition and then subsequently reduced. In summary, the findings of this study indicated that the optimal addition level does not exceed 1.5%.
References
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Bock JE, Damodaran S. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocoll. 2013;31:146–55. https://doi.org/10.1016/j.foodhyd.2012.10.014
Burešová I, Kubínek R. The behavior of amaranth, chickpea, millet, corn, quinoa, buckwheat and rice doughs under shear oscillatory and uniaxial elongational tests simulating proving and baking. J Texture Stud. 2016;47(5):423–31. https://doi.org/10.1111/jtxs.12176
Cao Y, Huang Y, Chen D, Wang Y. Effect of rice flour on rheological properties of dough and quality of crisp biscuits. J Food Saf Qual. 2023;14(23):16–24. http://doi.org/10.19812/j.cnki.jfsq11-5956/ts.2023.23.003.
Choi S, Ma CY. Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy. Food Chem. 2007;102:150–60. https://doi.org/10.1016/j.foodchem.2006.05.011
Gao C, Zhou Y, Wei W, Jiang C, Yang M, Jia J., et al. Effects of soluble dietary fiber from rice bran on anti-aging properties of steamed bread. Sci Technol Food Ind. 2022;43(04):59–64. http://doi.org/10.13386/j.issn1002-0306.2021060076.
Goñi I, García-Alonso A, Saura-calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutr Res. 1997;17:427–37. https://doi.org/10.1016/S0271-5317(97)00010-9
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Hamdani AM, Wani IA, Bhat NA. Sources, structure, properties and health benefits of plant gums: A review. Int J Biol Macromol. 2019;135:46–61. https://doi.org/10.1016/j.ijbiomac.2019.05.103
Han M. Effect of multigrain flour addition on dough characteristics and steamed bun quality master, Northwest A&F University. 2023. CNKI. https://link.cnki.net/doi/10.27409/d.cnki.gxbnu.2023.001913
He Y, Chen F, Li X, Yang Y, Wang B, Zhang N. Static and dynamic rheological properties of doughs made from rice and high-gluten wheat flour blends. Food Sci. 2022;43(09):30–8.
Huang R. Effect of dietary fiber from wheat bran by solid-state fermentation with mixed bacteria on the quality of steamed bread (Master thesis), Henan University of Technology. 2024. CNKI https://link.cnki.net/doi/10.27791/d.cnki.ghegy.2024.000944
Huo Y, Niu Y, Feng S, Zhang L, Xu J, Hu Q. Effect of three modification methods on physical and functional properties of flaxseed cake dietary fiber. Food Sci Technol. 2024;198:116076. https://doi.org/10.1016/j.lwt.2024.116076
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Korus J, Juszczak L, Witczak M, Ziobro R. Effect of citrus fiber on the rheological properties of dough and quality of the gluten-free bread. Appl Sci. 2020;10(19):6633. https://doi.org/10.3390/app10196633
Lan X, Deng F, Fu T, Zhang Y, Zhao F, Li W, et al. Correlation analysis between sensory evaluation and texture measurement of gluten steamed bread. Food Sci Technol. 2023;48(12):141–6. http://doi.org/10.13684/j.cnki.spkj.2023.12.014
Lazaro H, Puente L, Zúñiga MC, Muñoz LA. Assessment of rheological and microstructural changes of soluble fiber from chia seeds during an in vitro micro-digestion. Food Sci Technol. 2018;95:58–64. https://doi.org/10.1016/j.lwt.2018.04.052
Li J, Liu C, Wu NN, Tan B. Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels. Int J Biol Macromol. 2024;133174. https://doi.org/10.1016/j.ijbiomac.2024.133174
Li X, Gao Y, Zhang L, He Z. Research progress on the chemical constituent, pharmacological effects and product development of chia see. JCO. 2018;31(05):8–10.
Li Y, Fang J, Xiong H, Xiao J. Study on physicochemical properties of different varieties of taro flour. JCO. 2020;33(04):58–61.
Lin SY, Chen H, Lu S, Wang PC. Effects of blending of wheat flour with barley flour on dough and steamed bread properties. J Texture Stud. 2012;43. http://doi.org/10.1111/j.1745-4603.2012.00352.x
Liu W, Brennan MA, Serventi L, Brennan CS. Effect of wheat bran on dough rheology and final quality of Chinese steamed bread. Cereal Chem. 2017;94:581–7. https://doi.org/10.1094/CCHEM-09-16-0234-R
Liu Y, Li M, Zhou Y, Li C. Effects of glucose oxidase on moisture state and protein structure of dough. Mod Food Sci Technol. 2014;30(10):126–133. http://doi.org/10.13982/j.mfst.1673-9078.2014.10.022
Lou P, Kan H, Shang M, Tian Y, Yu S, Wang S. Stability and digestibility of resistant starch in green banana powder. Food Res Dev. 2022;43(02):28–35.
Ma M, Zhang L, Zhang Y, Li J, Qiao Z, Li C. Comparative study on basic characteristics of potato whole flour and wheat flour. J Henan Univ Technol: Nat Sci Ed. 2016;37(06):52–6. http://doi.org/10.16433/j.cnki.issn1673-2383.2016.06.010
Ma S, Zhu P, Wang M. Effects of konjac glucomannan on pasting and rheological properties of corn starch. Food Hydrocoll. 2019;89:234–40. https://doi.org/10.1016/j.foodhyd.2018.10.045
Ma Y, Liu H, Xu Y, Guo X, Wang M. Antioxidant quality and in vitro starch digestibility of cooked buckwheat noodles. Food Sci. 2013;34(17):65–9.
Muñoz LA, Vera CN, Zúñiga-López MC, Moncada M, Haros CM. Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds. J Food Compos Anal. 2021;104:104138. https://doi.org/10.1016/j.jfca.2021.104138
Nandeesh KN, Jyotsna RM, Rao GV. Effect of differently treated wheat bran on rheology, microstructure and quality characteristics of soft dough biscuits. J Food Process Preserv. 2011;35:179–200. https://doi.org/10.1111/j.1745-4549.2009.00470.x
Ozon B, Cotabarren J, Geier FR, Kise MP, Garcia-Pardo J, Parisi MG, et al. Development of fortified breads enriched with plant-based bioactive peptides derived from the chia (Salvia hispanica L.) Expeller Food. 2023;12(18). http://doi.org/10.3390/foods12183382
Qian H, Pan Q, Li Y, Wang L, Fan M. Effects of β-glucanase on properties and protein structure of dough with high oat content. Sci Technol Cereals Oils Foods. 2022;30(02):41–9. http://doi.org/10.16210/j.cnki.1007-7561.2022.02.006
Qin L, Li X, Zhao S, Huang S, Lei X, Zheng X, et al. Effects of non-starch polysaccharides in naked oat on digestion characteristics of starch in vitro. J Chin Cereal Oils Assoc. 2023;38(10):74–80. http://doi.org/10.20048/j.cnki.issn.1003-0174.000588
Ran H, Qianqian Y, Yu K, Lei W, Wen C, Junbo K. Effect of modified soluble dietary fiber of chia seed meal on the quality of toughness biscuit. Food Res Dev. 2021;42(09):131–7.
Rani R, Yadav S, Thakur N, Kumar S, Han H, Alturki HA, et al. Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber-enriched chicken meat nuggets. Food Sci Technol. 2023;191:115574. https://doi.org/10.2139/ssrn.4603702
Rawat N, Darappa I. Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars. J Food Sci Technol. 2015;52:3006–13. https://doi.org/10.1007/s13197-014-1367-x
Roussenova M, Andrieux JC, Alam MA, Ubbink J. Hydrogen bonding in maltooligomer-glycerol-water matrices: Relation to physical state and molecular free volume. Carbohydr Polym. 2014;102:566–75. https://doi.org/10.1016/j.carbpol.2013.12.003
Shao, T., Wang, X., Wu, R., Zhang, Y., Zhang, C., Gu, R., Chen, X., 2023. Effects of soybean milk fermented by different lactic acid bacteria on the fermentation characteristics of dough and the quality of steamed bread. Food Science. 44(24), 171–178.
Shu, Q., Wei, T., Liu, X., Liu, S., Chen, Q., 2021. The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making. Food Chemistry. 369, 131011. https://doi.org/10.1016/j.foodchem.2021.131011
Srichuwong S, Isono N, Jiang H, Mishima T, Hisamatsu M. Freeze–thaw stability of starches from different botanical sources: Correlation with structural features. Carbohydr Polym. 2012;87:1275–9. https://doi.org/10.1016/j.carbpol.2011.09.004
Tian H, Zhang C, Han C. Effect of sorghum flour on dough characteristics and bread quality. Food Res Dev. 2014;35(18):1–3.
Torres JD, Dueik V, Carré D, Contardo I, Bouchon P. Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber. Food Biosci. 2024;61:104505. https://doi.org/10.1016/j.fbio.2024.104505
Tu J, Gao S, Su Y, Lei Y, Guo J, Lu X. The mechanism and research progress of gluten in the processing of fermented dough. J Chin Cereal Oils Assoc. 2024;39(04):210–22. http://doi.org/10.20048/j.cnki.issn.1003-0174.000680
Vily-Petit J, Soty M, Silva M, Micoud M, Bron C, Guerin-Deremaux L., et al. Improvement of energy metabolism associated with NUTRIOSE(R) soluble fiber, a dietary ingredient exhibiting prebiotic properties, requires intestinal gluconeogenesis. Food Res Int. 2023;167: 112723. http://doi.org/10.1016/j.foodres.2023.112723
Wang H, Li M, Jiao F, Ge W, Liu R, Zhi Z. Soluble dietary fibers from solid-state fermentation of wheat bran by the fungus Cordyceps cicadae and their effects on colitis mice. Food Funct. 2024;15(2):516–29. http://doi.org/10.1039/d3fo03851c
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How to Cite
Wang, J. ., Wang, J. ., Al-Dalali, S., & Dai, R. . (n.d.). The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/
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Paper
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Author Biography
Sam Al-Dalali, School of Food and Health, Guilin Tourism University, Guilin, China; Guangxi Engineering Research Center for Large-Scale Preparation & Nutrients and Hygiene of Guangxi Cuisine, Guilin, China; Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region, Guangxi, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, Yemen
How to Cite
Wang, J. ., Wang, J. ., Al-Dalali, S., & Dai, R. . (n.d.). The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/