scholarly journals Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Zhenya Du ◽  
Fusheng Chen ◽  
Kunlun Liu ◽  
Shaojuan Lai ◽  
Lifen Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Profile Analysis ◽  
Positive Trend ◽  
Chinese Steamed Bread ◽  
Texture Profile ◽  
Soy Protein Isolates ◽  
Sds Page ◽  
Sensory Score ◽  
Steamed Bread

Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increasedSbut the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5. As regards color, the total colorΔEdecreased except for the WF+IVD1 (56.22); its positive and negative trends ofL⁎andb⁎were invariant with the SPI or ESPIs mixture, whereasa⁎showed a positive trend. The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1. Therefore, SPI treated by extrusion may significantly improve the quality of CSB.

scholarly journals INFLUENCE OF DREGEA SINENSIS HEMSL. PROTEASE ON THE QUALITY OF MOZZARELLA CHEESE FROM BUFFALO MILK

2017 ◽  
pp. 539 ◽  
Author(s):  
Hongyan Wang ◽  
Yujing Wang ◽  
Aixiang Huang
Keyword(s):  
Profile Analysis ◽  
Buffalo Milk ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Texture Profile ◽  
Sds Page ◽  
Small Pore ◽  
Process Cheese ◽  
Enzyme Source

Dregea sinensis Hemsl. protease, a new enzyme source, is described with the characteristics of milk curd. However, cheese processing with this protease has yet to be described. In this study, a protease called chymosin was extracted and purified from D. sinensis Hemsl. stalk. Calf rennet and microbial chymosin were used as the control group in the production of mozzarella cheese to investigate the effect of this plant species on the quality of cheese. Results: SDS-PAGE revealed that D. sinensis Hemsl. protease can be used to process cheese because this enzyme elicits a degradation effect on α-casein in mozzarella cheese. Fresh and sweet glutamic acid and histidine are the dominant free amino acids in mozzarella cheese (P<0.5). Fifty-two flavor substances were detected through GC-MS. Volatile acids and carbonyl compounds are the main sources of the flavor of mozzarella cheese. Texture profile analysis indicated that the produced cheese was more restorative and flexible. Scanning electron microscopy demonstrated that the produced cheese was smooth, as indicated by the small pore cross-section diameter of mozzarella cheese and its close net structure. Therefore, D. sinensis Hemsl. can be applied to process cheese.

scholarly journals Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Xue-Li Gao ◽  
Fu-Sheng Chen ◽  
Li-Fen Zhang ◽  
Guan-Hao Bu ◽  
Ming-Tao Fan
Keyword(s):  
Soy Protein ◽  
Loss Modulus ◽  
Dynamic Mechanical Properties ◽  
Dynamic Mechanical Analyzer ◽  
Mixing Properties ◽  
Texture Profile ◽  
Dynamic Mechanical ◽  
Wheat Dough ◽  
Steamed Bread

To investigate the effect of the soy protein concentrate (CSP) and 7S and 11S soy globulin on wheat dough and steamed bread (SB), mixing properties of the dough were assessed by farinograph and dynamic-mechanical analyzer (DMA). The quality attributes of SB were assessed by texture profile analyzer (TPA), sensory analysis, and scanning electron microscope (SEM). The results showed that CSP, 7S, or 11S (each from 2.0 to 4.0%) significantly decreased gluten content (from 29.4 to 26.0, 36.7 to 31.8, and 31.6 to 30.7%), when those were added to wheat flour. The CSP/wheat dough stability was increased (from 6.5 to 8.4, 6.5 to 8.5, and 6.5 to 8.3 min) and the degree of softening was decreased (from 71.0 to 68.0, 71.0 to 64.0, and 71.0 to 62.0 min), but 7S or 11S had the opposite result. Moreover, the ratio of 7S and 11S has a significant effect on the quality of the dough. The storage modulus and loss modulus of soy/wheat dough decreased in the order of CSP, control, 11S soy globulin, and 7S soy globulin. The hardness, chewiness, and cohesiveness of SB decreased in the order of control, CSP, 11S soy globulin, and 7S soy globulin. Microstructure demonstrated that gluten network was interfered by SPC, 7S, and 11S soy protein, which was in agreement with the texture analysis index. The quality of SB with 3% 11S was the best in texture, microstructure, and sensory. These findings indicate that 11S has the potential to be used as a special soy protein for SB making.

scholarly journals An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread

2015 ◽  
Vol 39 (1) ◽  
pp. 3-12 ◽  
Author(s):  
Xiao Liu ◽  
Teng Li ◽  
Boyan Liu ◽  
Hongfei Zhao ◽  
Fang Zhou ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Chinese Steamed Bread ◽  
New Strategy ◽  
Steamed Bread

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

2007 ◽  
Vol 46 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Pingping Zhang ◽  
Zhonghu He ◽  
Dongsheng Chen ◽  
Yong Zhang ◽  
Oscar R. Larroque ◽  
...  
Keyword(s):  
Common Wheat ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Chinese Steamed Bread ◽  
Dough Properties ◽  
Steamed Bread ◽  
Wheat Protein Fractions

scholarly journals Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 519 ◽  
Author(s):  
Kai-Nong Sun ◽  
Ai-Mei Liao ◽  
Fan Zhang ◽  
Kiran Thakur ◽  
Jian-Guo Zhang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Sem Analysis ◽  
Rheological Parameters ◽  
Composite Flour ◽  
Texture Profile ◽  
Chinese Yam ◽  
Substitution Level ◽  
Granule Structure ◽  
Stable Network

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

A genetic analysis of the quality of northern-style Chinese steamed bread

2017 ◽  
Vol 37 (3) ◽  
Author(s):  
Tongtong Liu ◽  
Yuling An ◽  
Kai Liu ◽  
Fangfang Wang ◽  
Chupeng Xie ◽  
...  
Keyword(s):  
Genetic Analysis ◽  
Chinese Steamed Bread ◽  
Steamed Bread
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