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Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain
Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of s...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453575/ https://www.ncbi.nlm.nih.gov/pubmed/37627991 http://dx.doi.org/10.3390/foods12162992 |
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author | Liu, Yuanxiao Li, Mengmeng Guan, Erqi Liu, Yuanfang Bian, Ke Zhang, Yingquan |
author_facet | Liu, Yuanxiao Li, Mengmeng Guan, Erqi Liu, Yuanfang Bian, Ke Zhang, Yingquan |
author_sort | Liu, Yuanxiao |
collection | PubMed |
description | Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1–3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1–3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture. |
format | Online Article Text |
id | pubmed-10453575 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104535752023-08-26 Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain Liu, Yuanxiao Li, Mengmeng Guan, Erqi Liu, Yuanfang Bian, Ke Zhang, Yingquan Foods Article Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1–3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1–3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture. MDPI 2023-08-08 /pmc/articles/PMC10453575/ /pubmed/37627991 http://dx.doi.org/10.3390/foods12162992 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Liu, Yuanxiao Li, Mengmeng Guan, Erqi Liu, Yuanfang Bian, Ke Zhang, Yingquan Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain |
title | Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain |
title_full | Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain |
title_fullStr | Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain |
title_full_unstemmed | Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain |
title_short | Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain |
title_sort | modification of soft wheat protein for improving cake quality by superheated steam treatment of wheat grain |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453575/ https://www.ncbi.nlm.nih.gov/pubmed/37627991 http://dx.doi.org/10.3390/foods12162992 |
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