Han Lihong, Zhang Jiajia, Cao Xiaohong
Collaborative Innovation Center for Food Production and Safety School of Biological Science and Engineering North Minzu University Yinchuan China.
Ningxia Ruichun Coarse Cereals Co., Ltd. Guyuan China.
Food Sci Nutr. 2020 Dec 25;9(2):1061-1069. doi: 10.1002/fsn3.2080. eCollection 2021 Feb.
Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho-fermentation properties of high-gluten wheat dough and bread staling were investigated. The results showed that OPP significantly modified wheat dough characteristics and bread quality for its fiber, pectin and polyphenol content. Incorporation of OPP in wheat dough mainly caused competitive water absorption. It improved dough water absorption from 59.70% to 66.82% by increasing the development time (from 1.40 min to 4.51 min) and decreasing the retrogradation degree (from 1.01% to 0.68%) at a low content (no more than 5%) but showed adverse effects at higher content because of stronger gluten-dilution action than excessive water sequestration of OPP. It strengthened the dough elasticity by increasing the value of storage modulus (G') and loss modulus (G″) of dough samples at all contents, G' and G″ value of dough sample containing 7% OPP was more than twice that of the wheat dough. Alveograph and rheofermentographic parameters confirmed that OPP improved the total volume of CO production from 1774.11 ml (wheat dough) to 2,458.30 ml (dough sample containing 7% OPP) but reduced the gas retention coefficient from 71.86% to 66.52% during fermentation accordingly. Additionally, no remarkable deterioration of the bread staling was observed. These results contributed to the interpretation of the action mechanism of OPP modification on the wheat dough structure and further guided the application of OPP on cereal product development.
橙皮是橙子果实加工的主要副产品，因其具有出色的生理和健康功能，是功能性食品生产的优质原料。研究了橙皮粉（OPP）对高筋小麦面团流变学和再发酵特性以及面包老化的影响。结果表明，由于其纤维、果胶和多酚含量，OPP显著改变了小麦面团特性和面包品质。在小麦面团中加入OPP主要导致竞争性吸水。在低含量（不超过5%）时，通过增加面团的醒发时间（从1.40分钟增加到4.51分钟）和降低回生程度（从1.01%降低到0.68%），它将面团吸水率从59.70%提高到66.82%，但在高含量时显示出不利影响，因为其对面筋的稀释作用强于OPP过多的水分螯合作用。在所有含量下，它通过增加面团样品的储能模量（G'）和损耗模量（G''）来增强面团弹性，含7% OPP的面团样品的G'和G''值是小麦面团的两倍多。粉质仪和流变发酵仪参数证实，OPP将发酵过程中CO产生的总体积从1774.11毫升（小麦面团）提高到2458.30毫升（含7% OPP的面团样品），但相应地将气体保留系数从71.86%降低到66.52%。此外，未观察到面包老化有明显恶化。这些结果有助于解释OPP对小麦面团结构改性的作用机制，并进一步指导OPP在谷物产品开发中的应用。
