Goji Berry Pulp Addition Enhances Dough Quality and Gluten Structure

Jenn Hoskins
17th September, 2024

Goji Berry Pulp Addition Enhances Dough Quality and Gluten Structure

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Hefei University of Technology found that adding 5% Lycium barbarum pulp (LBP) to dough significantly improved its performance
  • LBP addition promoted gluten protein aggregation, enhancing dough elasticity and structure
  • The dough with LBP showed better water binding, delayed starch gelatinization, and improved stability and texture
The recent study conducted by researchers at Hefei University of Technology investigated the effects of Lycium barbarum pulp (LBP) on the properties of mixed dough and gluten protein[1]. This research aimed to explore how the addition of LBP could enhance the quality and health benefits of flour-based products. Lycium barbarum, commonly known as goji berry, is renowned for its high polyphenol content and antioxidant properties. The study found that incorporating 5% LBP into dough significantly improved its performance. The addition promoted the aggregation of gluten proteins, which are essential for the dough's elasticity and structure. Enhanced water binding ability and delayed starch gelatinization during cooking were also observed. These changes are beneficial as they improve the dough's stability and texture. The study revealed several key findings. The peak temperature (Tp) of the LBP-enriched dough increased from 63.23°C to 65.56°C, indicating a higher gelatinization temperature. This suggests that the dough can maintain its structure better at higher temperatures. The expansion force of the dough was reduced by about 21.56%, making it less prone to over-expansion and collapse during baking. The absolute Zeta potential, a measure of the dough's stability, lowered by about 18.4%, indicating improved stability. Additionally, the α-helix and β-folding content of the gluten proteins increased by 32.36% and 10.23%, respectively, suggesting a more orderly and stable protein structure. Interestingly, while LBP improved these functional properties, it did not alter the crystal configuration of the starch, which retained its typical type A line diffraction pattern. This is essential as it maintains the starch's inherent qualities while enhancing other aspects of the dough. The increase in polyphenol content due to LBP addition also improved the antioxidant properties of the flour, offering potential health benefits. These findings align with and expand upon previous studies. For instance, the study on starch citrates and lactates modified by alcoholic alkaline treatment showed that modified starches could achieve high initial viscosity and reduced retrogradation tendencies[2]. Similarly, the LBP study demonstrated that the addition of LBP delayed starch gelatinization and stabilized the dough structure, contributing to improved textural properties. Moreover, the research on the effects of sodium chloride on hard wheat flour doughs highlighted the role of salt in enhancing the gluten network and dough stability[3]. The LBP study similarly found that LBP promoted gluten protein aggregation, albeit through different mechanisms involving polyphenols rather than salt. This indicates that LBP could be a potential alternative to salt in improving dough properties. The study on chitosan oligosaccharides (COS) in fresh wet noodles showed that while COS improved microbial stability, it negatively affected the noodle quality by increasing cooking loss and weakening the gluten network[4]. In contrast, LBP not only enhanced the dough's microbial stability through its antioxidant properties but also improved its structural properties, making it a more favorable additive. Additionally, the research on grape seed powder (GSP) in noodles demonstrated that low levels of GSP could promote gluten protein aggregation and improve noodle quality, while higher levels disrupted the gluten network[5]. The LBP study found that a 5% addition of LBP was optimal for enhancing dough properties without disrupting the gluten network, suggesting a similar balance in the use of plant-based additives. In conclusion, the study by Hefei University of Technology provides valuable insights into the benefits of incorporating Lycium barbarum pulp into dough. The findings suggest that LBP can enhance dough stability, improve gluten protein structure, and offer additional health benefits through increased antioxidant properties. This research contributes to the broader understanding of how natural additives can improve the quality and health potential of flour-based products, aligning with and expanding upon previous studies in the field.

NutritionBiochemPlant Science

References

Main Study

1) Lycium barbarum pulp addition improves the dough properties and gluten protein structure.

Published 30th October, 2024 (future Journal edition)

https://doi.org/10.1016/j.fochx.2024.101773

Related Studies

2) Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches.

https://doi.org/10.1016/j.ijbiomac.2019.01.019

3) Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.

https://doi.org/10.1016/j.foodchem.2018.07.157

4) The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles.

https://doi.org/10.1016/j.carbpol.2023.120704

5) Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.

https://doi.org/10.1016/j.foodchem.2021.129500


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