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Graphical abstract Highlights • Novel CGF biscuits were prepared by added FABP flour and UABP flour. • Rheological properties were improved by both FABP flour and UABP flour. • An increase of fibers, amino acids and minerals of CGF biscuits was observed. • Physical and sensorial properties were enhanced by added polysaccharide flours. Abstract In this study, functional, rheological and physicochemical characteristics were carried out for composite gluten-free (CGF) flours, dough and biscuits, respectively fortified with fermented and unfermented Agaricus bisporus polysaccharide (FABP and UABP) flours. Addition of both FABP flour and UABP flour improved functional properties, while addition of FABP flour decreased viscosity property. Incorporation of both polysaccharide flours in CGF biscuit dough revealed a significant increase in rheological moduli (G′ and G″) and a decrease in tan (δ). Supplementation of UABP flour increased thickness, whereas supplementation of FABP flour increased diameter and spread ratio. All CGF biscuit formulations exhibited lower fracture strength and hardness compared to the control. Furthermore, both UABP flour and FABP flour formulation (F 3) contained the highest nutrients in terms of protein, dietary fibers, amino acids and minerals among the CGF biscuit formulations. The sensory evaluation result showed that FABP flour formulation (F 1) and UABP flour F 1 were most acceptable. [ABSTRACT FROM AUTHOR]

[Display omitted] • The elastic modulus of dough significantly increases (P < 0.05) after stretching. • The degree of dried dough pasting significant increases (P < 0.05) after stretching. • Resting causes gluten polymerization and promotes repolymerization. • Dough extensibility correlates positively with the degree of gluten cross-linking. The study of the changes in rheological properties and components during the processing of Chinese traditional handmade hollow dried noodle (HHDN) is essential to explaining the excellent quality of HHDN. The dynamic oscillation frequency sweep, stress relaxation, and uniaxial extension characteristics of the dough after kneading, stretching, and resting were investigated at six sampling points during the processing of HHDN. The result showed that stretching led to an increase in G' and G 0 , and a significant decrease (P < 0.05) in extensibility from 131.02 mm to 57.99 mm. Confocal laser scanning microscopy (CLSM) was used to observe the microstructure of the gluten network, which was destroyed during stretching and restored during resting. Studies of changes in components showed that the stretching process resulted in a decrease in GMP content from 3.24 (g/100 g) to 3.18 (g/100 g), and the resting process resulted in β -sheets decreasing significantly (P < 0.05). The degree of starch pasting increased significantly (P < 0.05) after stretching. The results of the correlation analysis showed that components changes were highly correlated with the rheological properties during the processing of HHDN. [ABSTRACT FROM AUTHOR]

Chinese traditional handmade hollow dried noodle (HHDN) is a popular wheat-based food among the Chinese people due to its easy cooking qualities and smooth texture, which are significantly correlated with the rheological characteristics of HHDN dough. The effects of water content (55, 60, and 65%) and resting time (0, 30, 60, 90, and 120 min) on the rheology and gluten network formation of the HHDN dough were investigated. The modulus during stress relaxation reduced from 8.62 Pa to 2.30 Pa as the water content increased from 55% to 65%. With resting time increased from 0 min to 120 min, the extensibility of the 60% water content dough increased from 64.33 mm to 152.67 mm. With the water content decreased and resting time increased, the glutenin macropolymer (GMP) content increased and the free sulfhydryl content decreased. The microstructure study of the dough showed that extending the resting time was beneficial to the formation of the gluten network. The covalent interactions promote the formation of the gluten network and change the rheological properties of the dough. The dough with 60% water content and 60 min resting would result in the desired quality of the dough, ultimately improving the quality of the noodles. [Display omitted] • Researched the linear and nonlinear viscoelastic properties of the dough. • The formation of gluten network improves the rheological properties of dough. • Covalent interaction affects the formation of gluten network. • The GMP content increases as the resting time increases. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to investigate the effects of arabinoxylan with different molecular weight on the wheat dough thermo‐mechanical, rheological, microstructural and water mobility properties. Arabinoxylan was extracted from wheat bran and hydrolysed by endo‐1,4‐β‐xylanase (EC 3.2.1.8 from Trichoderma reesei, 10 000 U g−1) for 2 min (AXM) and 10 min (AXL), respectively. The addition of hydrolysed arabinoxylan AXL increased the stability time, decreased the setback value of wheat dough and enhanced the values of storage modulus (G′) and loss modulus (G″), while unhydrolysed arabinoxylan (AXH) reduced these values. Meanwhile, unhydrolysed arabinoxylan increased T2 relaxation time while hydrolysed arabinoxylan AXL decreased T21 and T22. Confocal laser scanning microscope (CLSM) results showed that the addition of hydrolysed arabinoxylan AXL promoted the formation of a more compact and continuous protein network in wheat dough. These results revealed that compared with high molecular weight arabinoxylan, hydrolysed arabinoxylan could improve the rheological properties and processing properties of wheat dough by enhancing the interaction among water molecules, starch and gluten in wheat dough. [ABSTRACT FROM AUTHOR]

In this study, the effects of microwave treatment on the microorganism mortality and PPO activity in whole-wheat flour (WWF) and storage stability of WWF fresh noodles were investigated, as well as the rheological properties of WWF, viscosity and gelatinization properties of starch component, and polymerization and conformational changes of protein. TPC and PPO activity were largely reduced in WWF treated for over 60s. Moreover, it was amazing that microwave treatment significantly increased ( P < 0.05) dough stability and the resistance to extension. Peak and final viscosity of starch were increased after microwave treatment, with no observable loss of birefringence; SDS-extractable proteins were limitedly decreased and protein aggregating occurred mainly on the large and medium glutenin polymers as shown by the SE–HPLC profiles. In addition, microbial growth and darkening rate of WWF fresh noodles were significantly inhibited, shelf-life of the samples was extended for 3 times after treating for 90 s. [ABSTRACT FROM AUTHOR]

Abstract: Superfine green tea powder (SGTP) was used to substitute 0g, 1g, 2g, and 3g of 100g wheat flour (defined as 0SGTP, 1SGTP, 2SGTP and 3SGTP respectively) to make fresh noodles. The effects of SGTP on the viscosity, thermodynamic and rheological properties of wheat flour were evaluated, as well as the sheet colour, cooking quality, texture properties and sensory characteristics of green tea noodles. The results revealed that the stability, elastic modulus (G′) and viscous modulus (G″) of wheat dough all increased with the increase of green tea powder proportion. No significant differences were found in gelatinisation properties of the green tea-flour systems. Furthermore, adding SGTP could significantly (P <0.05) retard the retrogradation of the gelatinised wheat flour gel. L ∗ value of fresh noodles decreased as SGTP content increased while |a ∗| value firstly increased and then decreased at 3g/100g. The 2SGTP noodle samples showed the least cooking loss. Sensory evaluation indicated that the control and the 2SGTP fresh noodles scored significantly (P <0.05) higher in terms of colour. No significant difference was detected for the mouthfeel and overall acceptability among all samples. [Copyright &y& Elsevier]

Chitooligosaccharides (COS), a group of cationic derivatives, have a number of potential applications in the food industry. However, their alleviative effects on frozen dough products have not previously been well explored. In this work, the effects of adding COS to frozen steamed bread dough later subjected to freeze–thaw (FT) treatment were systematically investigated. The results revealed that COS significantly improved the quality of frozen dough, the specific volume of the steamed bread with the addition of COS increased by 25.4% and the hardness was reduced by 5.9% compared to the control group. In addition, COS also significantly restrained the water migration and retarded the increase in the freezable water content of the dough during FT treatment (P < 0.05). After FT-4, the freezable water content of COS group was decreased by 12.5% in comparison with the control group. In addition, the COS facilitated the prevention of disulfide bond cleavage. The free sulfhydryl content of 4.46 μmol/g in the control group was significantly higher than that of other groups after FT treatment (P < 0.05), which enabled the dough to maintain its rheological properties. Moreover, dough with higher concentrations (0.15% and 0.25%) of COS exhibited better gas-holding capacity. These results revealed that COS can effectively maintain the characteristics of frozen dough, improve the quality of frozen steamed bread, and also provide new insights concerning the cationic polysaccharides used in the preparation of frozen dough. [Display omitted] • A new strategy for chitooligosaccharides to improve the quality of frozen dough was constructed. • Chitooligosaccharides improved the Specific volume and texture of frozen steamed bread. • Chitooligosaccharides inhibited water migration of frozen dough during freeze–thaw cycles. • Chitooligosaccharides interacted with gluten proteins to prevent depolymerization. • Chitooligosaccharides maintained the rheological properties of dough freeze–thaw cycles. [ABSTRACT FROM AUTHOR]

The recipe secret of making Chinese cuisine cold skin noodles (liangpi) with wheat flour was revealed by linear and nonlinear rheological characterization of wheat starch gel systems, which were made from different concentrations of liangpi slurry (LPS) and wheat starch slurry (WSS). The peak viscosity of LPS was suppressed at low concentrations and significantly higher than that of WSS at high concentrations. The G′ and G″ of LPS gels were higher than that of WSS gels under the same concentration, while the tanδ values were low in LPS gels and exhibited relatively greater mobility. This difference in LPS may be related to the non-starch components in it. The two starch gel systems were further characterized by the large amplitude oscillatory shear (LAOS) test. Lissajous curves showed that LPS gels follow a highly different elastic and viscous evolution than WSS gels during large deformation cycles. This was also evidenced by more pronounced strain stiffening and shear thickening trends of LPS gels and the larger I 3 / I 1 values. The introduction of non-starch components was responsible for the significant changes in the properties of starch gels, and the LAOS method helped us to better understand these differences. [Display omitted] • The liangpi gels (LPS) differs with wheat starch gels (WSS) in LAOS behaviors. • Analysis on Lissajous curves and stress decomposition confirms the differences. • LPS gels have higher G′ and G″ than WSS gels in the linear viscoelastic region. • Non-starch components enhance the resistance of LPS gels to large deformation. • Concentration affects the pasting viscosity of LPS more notably than that of WSS. [ABSTRACT FROM AUTHOR]

• Youtiao had a lower specific volume and higher hardness after freeze–thaw cycles. • The maximum resistance and extensibility of frozen youtiao dough decreased. • The storage and loss modulus decreased while the creep compliance increased. • The SDS extractable protein and free SH content increased. • Micromorphology observed a loose dough structure and fractured protein network. The impact of freeze–thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough with chemical leavening agent was investigated. The specific volume of Youtiao made from frozen dough decreased by 66% after 4 freeze–thaw cycles. Meanwhile, the hardness and puncture force showed increasing trends, and the fibrous structure became unclear. The extensibility, storage modulus (G′) and loss modulus (G′′) of frozen Youtiao dough decreased during freeze–thaw cycles, while the creep compliance increased. Changes in rheological properties demonstrated that frozen Youtiao dough was more deformable and its strength was weakened. Moreover, the sodium dodecyl sulfate (SDS) extractable protein and free sulfhydryl content increased, revealing that protein was depolymerized. The loose structure with large pores and fractured protein network were observed by micromorphology. Freeze-thaw cycles had a detrimental effect on the Youtiao quality, which was related to the deterioration of rheological properties and protein structure of frozen Youtiao dough. [ABSTRACT FROM AUTHOR]

Summary [ABSTRACT FROM AUTHOR]