Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales
At the Gli/Glu ratio of 5:5, the gluten protein exhibited enhanced thermal stability and minimal mass loss. At this specific ratio, the gluten network was characterized by a comparatively high prevalence of extended gluten films and short-chain structures, which resulted in the production of fried dough sticks possessing minimal structural oil content. The study provided a theoretical basis for identifying the Gli/Glu ratio as an effective approach to modulate the oil content in fried dough sticks. © 2024 Society of Chemical Industry.
Authors
- Yuanxiao Liu (ORCID: https://orcid.org/0000-0002-0170-6430)
- Feifan Liu (ORCID: https://orcid.org/0009-0007-9790-7651)
- Xueling Zheng (ORCID: https://orcid.org/0000-0002-8426-2109)
- Kexin Li (ORCID: https://orcid.org/0009-0001-7193-0534)
- Haopeng Zhang (ORCID: https://orcid.org/0000-0003-1981-8307)
- Jing Wang (ORCID: https://orcid.org/0000-0002-0343-7625)
- Qilin Huang
- J. Wen (ORCID: https://orcid.org/0000-0003-3700-1958)
Institutions
- Henan University of Technology (CN)
- National Engineering Research Center for Wheat (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-23
- DOI
- https://doi.org/10.1002/jsfa.13840
- Citations
- 2
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.62
Funders
- National Natural Science Foundation of China