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August 23, 2024Journal of the Science of Food and Agriculture

Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales

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Authors

JWJing WangXZXueling ZhengYLYuanxiao Liu

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Overview

Experimental analysis reveals minimal oil content at a 5:5 gliadin to glutenin ratio in fried dough sticks, highlighting an effective formulation strategy for low-fat products.

Key Points

  • Minimal structural oil content in fried dough sticks occurs at a 5:5 gliadin to glutenin mass ratio, which forms dense extended films and limits oil absorption.
  • A 5:5 gliadin to glutenin ratio produced enhanced thermal stability with minimal mass loss, whereas higher ratios augmented protein degradation and network sparsity.
  • Assessment of dough rheological properties and thermal behavior across varying gliadin to glutenin ratios was conducted to track gluten structural transformations.
  • Highlights that modulating viscoelastic properties via the gluten network structure provides a clear mechanism to develop healthier, low-fat fried dough products.

Cite This Study

Wang et al. (2024) studied this question.

synapsesocial.com/papers/68e5b3bab6db64358754ccf7https://doi.org/10.1002/jsfa.13840
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