title: Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.
abstract: Six soluble dietary fiber (SDF) fractions were prepared via stepwise ethanol precipitation from natural and fermented wheat bran. The chemical composition, molecular weight distribution, and glycosidic linkage and substitution pattern of each SDF fraction were elucidated by sugar analysis, periodate oxidation and Smith degradation, molecular determination, and1H nuclear magnetic resonance (NMR) analysis. The impacts of SDF fractions on the rheological properties and morphologies of doughs were investigated by farinography, rheometry, and scanning electron microscopy (SEM) to clarify the relationship between the microstructural features of SDF fractions and the macroscopic properties of SDF-containing doughs. The interactions between SDF fractions and wheat glutens in doughs were further studied by confocal laser scanning microscopy (CLSM). The experimental results indicated that the SDF fraction with an intermediate molecular weight but a higher substitution degree and a larger disubstitution ratio was most compatible with the dough network and beneficial to dough quality.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Li
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.|Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.
authors.forename: Tao
authors.initials: T
authors.lastname: Wu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.
authors.forename: Man
authors.initials: M
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.|Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457, China.
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
mesh_terms: D001939:Bread / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005983:Glutens / Q000032:analysis*; D008970:Molecular Weight; D012212:Rheology; D014908:Triticum / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D005983:Glutens
keywords: dough quality; fermentation; soluble dietary fiber; structural analysis; wheat bran