Effects Of Chitosan And Oligosaccharide On The Properties Of Wheat Dough And Products

Bread and noodles are popular in people as the most common flour products,but the way of production makes the nutrition of bread and noodles lose,so chitosan is used as a bread quality improvers and noodle nutrition enhancer.On the one hand,it could not only exert the excellent functional characteristics of chitosan,but also improve the quality and taste of bread and noodles.The effects of chitosan and chitosan oligosaccharide on the rheological properties of wheat flour and the properties of bread and noodles were studied in this paper.It would not only provide feasibility for the application of chitosan and chitosan oligosaccharide in wheat flour,but also provide reference for the application of chitosan in wheat flour processing.The results of the study are as following.The effect of chitosan and chitosan oligosaccharides on the rheological properties of dough was not only related to the amount of addition,but also to the size of molecular weight.With the increase of chitosan oligosaccharide,the water absorption of the dough increased significantly,while the water absorption of the dough with chitosan oligosaccharide did not change significantly.High molecular weight or high dose chitosan could weaken the gluten network structure.The effect of chitosan and chitosan oligosaccharide on the rheological properties of dough was attributed to the change of water absorption and the weakening of gluten network.The study of chitosan and chitosan oligosaccharide on the characteristics of bread showed that chitosan evenly distributed pores in bread.This was conducive to its internal tissue softness,and chitosan oligosaccharide aggregated pores in bread and formed a large pore,thus affecting its internal tissue structure.In the storage process,chitosan oligosaccharides promoted the recrystallization and water migration of amylopectin,accelerating the retrogradation of bread,and finally leading to the hardness and elasticity of bread.However,chitosan delayed the recrystallization and water migration of amylopectin,delaying the retrogradation of bread,and finally leading to lower hardness and better elasticity of bread.It was concluded that the addition of 0.8%MW-2 was beneficial to the texture and anti-retrogradation effect of bread.The study of chitosan and chitosan oligosaccharide on the characteristics of noodles showed that chitosan increased the gelatinization stability of flour compared with chitosan oligosaccharide.Chitosan in the cooking process of noodles promoted the process of water absorption and swelling of noodles,increasing noodles cooking loss and decreasing noodles hardness.However,the addition of chitosan oligosaccharide delayed the process of starch swelling and leaded to the reduction of cooking loss and increase of hardness of noodles.The stretching resistance of the noodles with oligosaccharide was increased and the extension was decreased.The stretching resistance of chitosan was decreased and the elongation was increased.It was the change in cooking process that finally resulted in the change of noodle texture characteristics.The results showed that adding 0.8%MW-2 chitosan could make the best effect on improving texture and cooking characteristics of noodles.