Effect of Tea Polyphenols on Rheological Properties of High-Gluten Wheat Dough

doi:10.7506/spkx1002-6630-201613008

Abstract

Abstract:

The rheological properties of high-gluten wheat dough with addition of tea polyphenols (TPs) were explored
with farinograph, extensograph, glutograph and AR-G2 rheometer. Wheat dough rheological properties showed TPs content
dependence. The addition of 0.5% TPs resulted in an increase in dough formation time, stability time, stretch resistance,
stretch ratio, shear relaxation angle and viscoelastic moduli. Nevertheless, dough formation time, relaxation angle and
viscoelastic moduli declined upon the addition of 1.0% TPs. By further increasing the amount of TPs added to 2.0% and 3.0%,
almost all indexes were reduced to levels lower than those observed with the addition of 0.5% TPs. This phenomenon may
be hypothetically due to the reducibility of TPs and the formation of TP-gluten protein complex.

Key words: wheat dough, tea, tea polyphenols, rheological properties, farinograph, extensograph

CLC Number:

TS213

ZHANG Haihua, ZHU Yuejin, ZHANG Shikang, XU Zhong, SHI Peng, HUANG Yunyun, LI Dawei. Effect of Tea Polyphenols on Rheological Properties of High-Gluten Wheat Dough[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613008.

References

[1] BELTON P S, COLQUHOUN I J, GRANT A, et al. FTIR and

NMR studies on the hydration of a high-Mr subunit of glutenin[J].

International Journal of Biological Macromolecules, 1995, 17(2): 74-80.

DOI:10.1016/0141-8130(95)93520-8.

[2] KONTOGIORGOS V. Microstructure of hydrated gluten network[J].

Food Research International, 2011, 44(9): 2582-2586. DOI:10.1016/

j.foodres.2011.06.021.

[3] GEORGET D M R, UNDERWOOD-TOSCANO C, POWERS S J,

et al. Effect of variety and environmental factors on gluten proteins:

an analytical, spectroscopic, and rheological study[J]. Journal

of Agricultural and Food Chemistry, 2008, 56(4): 1172-1179.

DOI:10.1021/jf072443t.

[4] SINGH H, MACRITCHIE F. Application of polymer science to

properties of gluten[J]. Journal of Cereal Science, 2001, 33(3): 231-243.

DOI:10.1006/jcrs.2000.0360.

[5] BELTON P S. Mini review: on the elasticity of wheat gluten[J].

Journal of Cereal Science, 1999, 29(2): 103-107. DOI:10.1006/

jcrs.1998.0227.

[6] SUN Shamin, SONG Yihu, ZHENG Qiang. Rheological behavior of heatinduced

wheat gliadin gel[J]. Food Hydrocolloid, 2009, 23: 1054-1056.

DOI:10.1016/j.foodhyd.2008.04.002.

[7] INDRANI D, RAO G V. Effect of additives on rheological

characteristics and quality of wheat flour parotta[J]. Journal of Texture

Study, 2006, 37(3): 315-338. DOI:10.1111/j.1745-4603.2006.00054.x.

[8] HAYTA M, SCHOFIELD J D. Heat and additive induced

biochemical transitions in gluten from good and poor breadmaking

quality wheats[J]. Journal of Cereal Science, 2004, 40(3): 245-256.

DOI:10.1016/j.jcs.2004.06.006.

[9] LAGRAIN B, THEWISSEN G B, BRIJS K, et al. Impact of redox

agents on the extractability of gluten proteins during bread making[J].

Journal of Agricultural and Food Chemistry, 2007, 55(13): 5320-5325.

DOI:10.1021/jf070639n.

[10] SIVAM A S, SUN-WATERHOUSE D, PERERA C O, et al. Exploring

the interactions between blackcurrant polyphenols, pectin and wheat

biopolymers in model breads: a FTIR and HPLC investigation[J].

Food Chemistry, 2012, 131(3): 802-810. DOI:10.1016/

j.foodchem.2011.09.047.

[11] SIVAM A S, SUN-WATERHOUSE D, PERERA C O, et al.

Application of FT-IR and Raman spectroscopy for the study of

biopolymers in breads fortified with fibre and polyphenols[J].

Food Research International, 2013, 50: 574-585. DOI:10.1016/

j.foodres.2011.03.039.

[12] SUDHA M L, BASKARAN V, LEELAVATHI K. Apple pomace as a

source of dietary fiber and polyphenols and its effect on the rheological

characteristics and cake making[J]. Food Chemistry, 2007, 104: 686-692.

DOI:10.1016/j.foodchem.2006.12.016.

[13] AJILA C M, LEELAVATHI K, PRASADA RAO U J S. Improvement

of dietary fiber content and antioxidant properties in soft dough

biscuits with the incorporation of mango peel powder[J]. Journal of

Cereal Science, 2008, 48: 319-326. DOI:10.1016/j.jcs.2007.10.001.

[14] ZHOU Yibin, WANG Dongfeng, WAN Xiaochun, et al. Effect of tea

polysaccharide addition on the properties of bread made from two

flours[J]. Journal of Food Processing and Preservation, 2009, 33(6):

798-813. DOI:10.1111/j.1745-4549.2008.00312.x.

[15] ZHOU Yibin, WANG Dongfeng, ZHANG Li, et al. Effect of

polysaccharides on gelatinization and retrogradation of wheat

starch[J]. Food Hydrocolloids, 2008, 22: 505-512. DOI:10.1016/

j.foodhyd.2007.01.010.

[16] 汪文明, 周裔彬. 茶多糖对小麦粉流变性的影响[J]. 食品与发酵工

业, 2007, 33(3): 27-31. DOI:10.13995/j.cnki.11-1802/ts.2007.03.008.

[17] 覃思. 茶多酚对蛋白质起泡性能和乳化性能的影响及其在蛋糕中

的应用[D]. 长沙: 湖南农业大学, 2006: 6.

[18] 吴跃, 林亲录, 陈正行, 等. 茶多酚对籼米淀粉回生抑制作用的

研究[J]. 食品工业科技, 2011, 32(12): 78-80; 84. DOI:10.13386/

j.issn1002-0306.2011.12.132.

[19] 黄赟赟, 张海华, 张士康, 等. 色彩色差值结合感官评定优化茶

饼干配方[J]. 中国茶叶加工, 2012,(2): 41-44; 48. DOI:10.15905/

j.cnki.33-1157/ts.2012.02.009.

[20] 黄赟赟, 王兴国, 张士康, 等. 绿茶粉粒径对小麦粉面团流变学

特性的影响[J]. 中国粮油学报, 2013, 28(3): 1-4. DOI:10.3969/

j.issn.1003-0174.2013.03.001.

[21] 黄赟赟, 朱跃进, 王兴国, 等. 超绿活性茶粉对不同筋度小麦

粉面团流变学特性的影响[J]. 茶叶科学, 2013, 33(2): 185-191.

DOI:10.13305/j.cnki.jts.2013.02.003.

[22] 陆晨, 张士康, 朱科学, 等. 茶叶蛋白质对面团流变学特性的

影响[J]. 食品工业科技, 2012, 33(8): 146-149. DOI:10.13386/

j.issn1002-0306.2012.08.058.

[23] ANGIOLONI A, ROSA M D. Effects of cysteine and mixingconditions

on white/whole dough rheological properties[J]. Journal of Food

Engineering, 2007, 80: 18-23. DOI:10.1016/j.jfoodeng.2006.04.050.

[24] JOYE I J, LAGRAIN B, DELCOUR J A. Endogenous redox

agents and enzymes that affect protein network formation during

breadmaking: a review[J]. Journal of Cereal Science, 2009, 50(1): 1-10.

DOI:10.1016/j.jcs.2009.04.002.

[25] JOYE I J, LAGRAIN B, DELCOUR J A. Use of chemical redox

agents and exogenous enzymes to modify the protein network during

breadmaking: a review[J]. Journal of Cereal Science, 2009, 50(1): 11-21.

DOI:10.1016/j.jcs.2009.04.001.

[26] WANG Qiong, LI Yin, SUN Fusheng, et al. Tannins improve dough

mixing properties through affecting physicochemical and structural

properties of wheat gluten proteins[J]. Food Research International,

2015, 69: 64-71. DOI:10.1016/j.foodres.2014.12.012.

[27] ZHANG Haihua, LI Qin, IRAKOZE P C, et al. Effect of cysteine

on structural, rheological properties and solubility of wheat gluten

by enzymatic hydrolysis[J]. International Journal of Food Science

and Technology, 2010, 45: 2155-2161. DOI:10.1111/j.1365-

2621.2010.02384.x.

[28] ZHU Fan, CAI Yizhong, SUN Mei, et al. Influence of Amaranthus

betacyanin pigments on the physical properties and color of wheat

flours[J]. Journal of Agricultural and Food Chemistry, 2008, 56(17):

8212-8217. DOI:10.1021/jf801579c.

[29] HAN H M, KOH B K. Effect of phenolic acids on the rheological

properties and proteins of hard wheat flour dough and bread[J]. Journal

of the Science of Food and Agriculture, 2011, 91(13): 2495-2499.

DOI:10.1002/jsfa.4499.

[30] ZHANG Li, CHENG Libao, JIANG Lijun, et al. Effects of tannic

acid on gluten protein structure, dough properties and bread quality

of Chinese wheat[J]. Journal of the Science of Food and Agriculture,

2010, 90(14): 2462-2468. DOI:10.1002/jsfa.4107.