Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Grain & Oil Science and Technology 2018, 1(2): 77-84

DOI: 10.3724/SP.J.1447.GOST.2018.18034

Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality LI Jinxin1,2 , YIN Lijun3 , LI Jinlong1,2* 1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2 Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China; 3 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Abstract: Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality were investigated. Different concentrations of high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), and amidation apple pectin (ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested (0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP, 0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB. Keywords: Pectin; Dough; Rheological properties; Chinese steamed bread quality

1 Introduction Wheat products are gaining popularity and are widely consumed by people as staple foods, thus, playing an important role in diet[1] . Dough preparation is both the first and a critical step in wheat product processing, and dough performance is a critical factor influencing the final quality of wheat products[2] . Therefore, improving the dough quality and the wheat products is needed to promote the industrialization of traditional staple foods. Currently, food additives, such as hydrocolloids, enzymes, oxidizing agents, and emulsifiers, are used to improve dough properties and the quality of wheat products[3-4] . Hydrocolloids are a range of water-soluble polysaccharides and proteins with diverse chemical structures that have been extensively used in the baking industry[5-6] . The rheological properties of doughs are critical for the manufacture of wheat products and can be used as quality indicators to produce better quality products[7-8] . A number of studies have described the effects of different hydrocolloids on the rheological properties of dough and found that hydrocolloids have diverse effects on dough, based on their chemical structure[8-13] . During dough fermentation, the stability of the dough pore space improves when sodium alginate, xanthan Received: 30 December 2017 /Accepted: 12 March 2018. Supported by National Natural Science Foundation of China (31501487). *Corresponding author. E-mail: [email protected] ©Henan University of Technology 2018 LI J X, YIN L J, LI J L. Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality[J]. Grain & Oil Science and Technology, 2018, 1(2): 77-84.

gum, or carrageenan is added[14] . The use of hydrocolloids can improve crumb porosity, texture, and specific volume and increase moisture retention in wheat products[15-18] . A variety of wheat products have been consumed. Chinese steamed bread (CSB), a type of fermented and steamed traditional wheat product, is one of the most popular staple foods in China with an approximately 2000-year history of use. In addition to the key dough ingredients, such as gluten, starch, and moisture, yeast or sour can be used as a leavening agent[19-21] . CSB is made by steaming fermented dough to cook it rather than baking it in an oven, which results in a soft, moist, and smooth product that is very different from the brown crust of bread[20, 22] . In China, CSB can be primarily categorized into three types. The northern style of CSB has a chewy, elastic, and dense texture, while the southern style has a soft and fluffy texture and open crumb structure. The Guangdong style CSB is also consumed as a dessert[21, 23-24] . CSB characteristics depend on the wheat flour quality, optional ingredients added, processing conditions, and manufacture procedures, where modification of these can result in significantly different CSB textures and sensory properties[25-26] . Among the hydrocolloids, pectins are high molecular weight heteropolymers that mostly consist of a linear chain of α-1,4 glucosidic bond-linked D-galacturonic acid and D-galacturonic acid methyl ester residues[17] . According to their degree of methoxylation (DM), which is defined as the percentage of esterified carboxyl groups, pectins are classified as high methoxyl pectins (DM ě 50) and low methoxyl pectins (DM < 50).

Copyright 2019 Henan University of Technology. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND License (http://creativecommons.org/licenses/by-nc-nd/4.0/ ).

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Amidated pectins (low methoxyl type) are produced through suitable high methoxyl pectins reacting with ammonia[5, 27-28] . Pectin is an approved food additive derived from higher plants commonly used in gelling, thickening, and stabilizing foams in the food industry[28] . In all cases, the action of pectin depends on pH, ionic strength, and medium composition. The aim of this study was to study the influence of high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), and amidation apple pectin (ALMAP) on dough rheology and CSB quality; and to compare the effect of these pectins and the association with their physicochemical properties.

2 Materials and Methods 2.1 Materials Medium gluten wheat flour was purchased from Fengzheng flour Co., Ltd. HMAP, LMAP, and ALMAP were obtained from Herbstreith & Fox KG (Mannheim, Germany). All other reagents used were of at least analytical grade.

2.2 Dough Preparation Dough was formulated with wheat flour (11.3% protein, 0.49% ash, and 12.2% moisture), dried yeast (1%), and an amount of water based on water absorption tested by Mixolab 2 (For 0.2%, 0.6%, and 1%, HMAP was 66.4%, 68.7%, and 70.6%, LMAP was 66.6%, 67.8%, and 68.9%, and ALMAP was 66.7%, 68.3%, and 69.4%, respectively). Hydrocolloids were tested at the three levels of 0.2%, 0.6%, and 1% (flour basis). The dry yeast was dissolved in a water bath at 35 ˝ C. The dough was optimally mixed at room temperature in a small scale mixer (JHMZ 200, Beijing, China). All dough samples for dynamic rheology tests were prepared without yeast. Dough samples were aged for 10 min at room temperature in a controlled relative humidity chamber before rheological measurements and the core of the dough was used for the measurements.

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samples (results not shown). Frequency sweep measurements (0.1–10 Hz) were taken at 25 ˝ C at a constant strain of 0.1% in the linear viscoelastic region. The storage (G') and loss moduli (G") were determined.

2.5 Fermentation Properties Test The fermentation properties of doughs containing different hydrocolloids were studied using an F4 Rheofermentometer (Chopin, Paris, France). Samples (315 g) were placed into the proofing basket and incubated at 35˝ C for 3 h. Dough development and gas release curves were obtained, where several parameters were recorded: maximum dough height under stress (Hm, mm), dough height at the end of test (h, mm), drop in dough height at the end of 3 h ((Hm-h)/Hm), and carbon dioxide volume in mL still retained in the dough at the end of the test (gas retention, %).

2.6 Preparation of CSB Dough preparation is described in 2.2. The northern style of CSB was used in this research. The dough was divided into 100 g pieces and each piece was fermented in a fermentation cabinet at 35 ˝ C and an 85% relative humidity for 30 min. After fermentation, the dough pieces were steamed for 25 min using a steamer and boiling water. Samples were cooled for 1 h at room temperature prior to any tests.

2.7 Moisture Content and Water-Holding Capacity Analysis of CSB The moisture content of CSB crumbs was measured following the method suggested by the Chinese National Standards (GB 5009.3-2016). For water-holding capacity tests, samples were stored in a controlled relative humidity chamber at room temperature and ´4 ˝ C. CSB weight loss was measured every 2 h at room temperature and every 12 h at ´4 ˝ C. Moisture loss was calculated as the percentage of CSB weight loss.

2.3 Empirical Rheological Properties Test

2.8 Textural Property Analysis of CSB

The empirical rheological properties of the dough were assessed using Mixolab 2 (Chopin, Paris, France). The Mixolab curve of Chopin+ protocol recorded the dough behavior subject to the dual stress of mixing and temperature changes. In his protocol, the dough weight was 75 g and the information obtained from the recorded curve included water absorption (WA, %), dough development time (DDT, min), dough stability time (DST, min), and minimum consistency (C2, Nm).

Textural properties of CSB crumbs (3 cm ˆ 3 cm ˆ 2.5 cm) were evaluated using the Texture profile analysis program and a Texture Analyser (TMS-PRO, Virginia, USA) equipped with a cylinder probe (Φ 3.6 cm). Texture profile analysis was performed using the following parameters: pre-test speed of 60 mm/min, test speed of 60 mm/min, post-test speed of 60 mm/min, 1 N trigger force, and deformation level of 50% of the original height.

2.4 Dynamic Rheological Test The rheological properties of the dough were evaluated using a dynamic shear rheometer (DHR 1, TA Instrument, New Castle, DE, USA). The measuring system consisted of parallel plate geometry (40 mm diameter and 2 mm gap). Sample was loaded between the plates for 5 min for equilibration and extra dough was trimmed. To prevent dough dehydration during the tests, the edge of dough was coated with a thin layer of silicone oil. Small-amplitude oscillatory strain sweep experiments (0.01%–10%) were performed at 25 ˝ C at a frequency of 1 Hz to determine the region of linear viscoelasticity for the dough

2.9 Specific Volume of CSB Analysis The CSB volume was determined using the millet displacement method and the specific volume calculated as volume/weight (mL/g).

2.10 Statistical Analysis All experiments were performed at least in duplicate and results presented as mean and standard deviation. One-way analysis of variance with Duncan’s post-test was performed using SPSS (SPSS Inc., Chicago, USA) to evaluate differences between samples at a significance level of 0.05. Origin (Origin Lab Co., Pro. 8.6.0) was used to generate graphs.

LI J X, et al. Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

3 Results and Discussion 3.1 Empirical Rheological Properties of Dough The influence of pectins on empirical rheological properties of dough is shown in Fig. 1. Hydrocolloids enable more water interaction through hydrogen bonding due to the hydroxyl and carboxyl groups in their structure; therefore, water absorption (WA) progressively increased with increasing concentrations of HMAP, LMAP, and ALMAP were added (Fig. 1a). DDT is indicative of the formation and stability of gluten network, and this parameter significantly decreased (P < 0.05) in the presence of pectins, except for 0.2% ALMAP (Fig. 1b). DST reflects dough stability when subjected to mechanical constrains during a 80

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Fig. 1 Effect of different pectins on the empirical rheological properties of (a) water absorption, (b) dough development time,

(c) dough stability time, and (d) minimum consistency Error bars represent the standard deviation of at least three replicates. The different letters on the same groups of bars denote statistically significantly different (P < 0.05).

3.2 Dynamic Rheological Properties of Dough Both G' and G" were determined for the dynamic rheological properties of the doughs. The magnitudes of the moduli values were highly sensitive to changes in pectin type and concentration. The G' and G" of the dough decreased linearly upon addition of all tested concentrations of pectins; therefore, only the results from the maximum concentration (1%) are presented. Lower G' values indicate a weaker and more extensible dough, as well as fewer elastic interactions[31-32] . As shown in Fig. 2, a decrease in G' occurred in the presence of pectins, indicating the

interactions between pectins and gluten proteins negatively affected the gluten network. Moreover, the magnitudes of moduli values for the low methoxyl pectins (LMAP and ALMAP) were lower than that of the high methoxyl pectin (HMAP), which may be related to the higher anionic density of low methoxyl pectins. Even though the magnitudes of the moduli values of the dough significantly changed in the presence of pectins, the G' values were higher than G" for all samples throughout the frequency range (0.1–10 Hz) and both moduli values increased with the frequency with and without hydrocolloids, indicating the addition of pectins does not change the solid elastic-like behavior of dough.

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Fig. 2 Dynamic rheological parameters (G' and G") of dough as a function of frequency for dough with and without the pectins

3.3 Fermentation Properties of Dough

fermentation capacity. Loss in height is expressed as the percentage of (Hm-h)/Hm and is indicative of dough stability during fermentation, where lower (Hm-h)/Hm values reflect a higher stability in dough pore space. Hm significantly increased (P < 0.05) in the presence of 0.2%–1% HMAP or 0.6% LMAP or ALMAP (Fig. 3a). Increased dough stability was observed

Fermentation properties of dough provide information on dough development, gas production, and gas retention during fermentation[14] . In general, dough fermentation performance mainly depends on flour quality, yeast, temperature, and added ingredients. Fig. 3 shows the influence of pectins on dough 60

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LI J X, et al. Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

during fermentation when HMAP, LMAP, or ALMAP was added at any tested concentration (Fig. 3b). An optimal balance between dough resistance and extensibility is key for dough quality. Pectins effectively improved the extensibility of dough by negatively affecting the gluten network, as previously described. As a consequence, gas cells were more stable and freely expanded during proofing, increasing the Hm and stability of the dough pore space. Moreover, gas retention significantly increased (P < 0.05) in the presence of 0.2%–1% HMAP or 0.2%–0.6% LMAP, indicating appropriate dough extensibility strengths for gas cells, which expand during fermentation, thereby, improving the gas retention capacity (Fig. 3c). In general, HMAP resulted in greater improvement of dough fermentation properties at all tested concentrations than the other tested pectins.

3.4 Moisture Content and Water-holding Capacity of CSB As shown in Fig. 4, CSB moisture content significantly increased (P < 0.05) upon addition of 0.2%–1% HMAP or 0.2% LMAP or ALMAP due to their hydrophilic nature. CSB staling, which usually shortens shelf-life and increases crumb hardness and flavor loss[24] , is a complex process involving not only amylopectin retrogradation and reorganization of polymers, but also moisture loss and water migration. One antistaling mechanism is increasing the water-holding capacity during storage[3] . As shown in Fig. 5, moisture loss of CSB was progressively reduced through the addition of any tested concentration of different pectins during storage at room temperature (Fig. 5a–c) and ´4˝ C (Fig. 6d–f), indicating the potential for pectins to be used as antistaling agents.

3.5 Textural Properties and Specific Volume of CSB Fig. 6 presents the influence of pectins on the textural properties and specific volume of CSB. Dough fermentation is a key functional process for wheat products that can modify the specific volume and texture of the final products. In the presence of 0.2%–1% HMAP or LMAP, or 0.6%–1% ALMAP, the hardness of CSB significantly decreased (P < 0.05) (Fig. 6a). A decrease in CSB chewiness occurred when 0.2%–1% HMAP,

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0.2%–0.6% LMAP, or 0.2% ALMAP was added (Fig. 6b). This could be a consequence of higher gas retention during fermentation, as well as higher water content, in the CSB. Springiness significantly increased (P < 0.05) when 0.2%–0.6% HMAP, 0.6% LMAP, or 1% ALMAP was added (Fig. 6c). Pectins at the appropriate concentrations more positively influenced the textural properties of CSB, resulting in a soft and elastic crumb texture. A higher specific volume indicates a fluffy texture for the CSB. An increase in specific volume was observed in the presence of 0.2%–1% HMAP, 0.6–1% LMAP, and 0.2%–0.6% ALMAP. This appears to be related to the effective improvement in gas retention capacity, which induces a higher specific volume. Generally, no significant differences in CSB quality were observed for different pectins.

4 Conclusions The effects of pectins with different degrees of esterification, including HMAP, LMAP, and ALMAP, on dough rheology and CSB quality were investigated. Dough rheology was expressed as empirical rheological, dynamic rheological, and fermentation properties. As shown by the rheological test results, despite the diminished dough stability in the presence of all tested concentrations of pectins, pectin addition positively affected dough fermentation properties, resulting in a higher stability of dough pore space and gas retention. Compared to HMAP, LMAP and ALMAP yielded softer dough. To assess CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. In general, a soft and elastic crumb texture, as well as a higher specific volume, was obtained when the appropriate concentration of pectins was added. During storage at room temperature and ´4 ˝ C, CSB moisture loss was progressively reduced when any tested concentration of different pectins was added, demonstrating the potential use of pectins for antistaling of CSB. Generally, pectins effectively improved dough fermentation properties and the overall quality of CSB; therefore, pectins could be used to improve the quality of CSB produced, where HMAP may be the most effective in achieving this aim.

Fig. 4 Effect of pectins on the moisture content of CSB Error bars represent the standard deviation for at least three replicates. The different letters on the same groups of bars denote statistically significantly different (P < 0.05).

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LI J X, et al. Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

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Acknowledgments This work got experimental instrument supports from the Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU).

Conflict of Interest The authors declare that there is no conflict of interest.

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