Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations
This study investigated the effects of phenolic compounds (0.5 %–1.5 %) extracted from sumac sorghum bran (SBE), grape seed (GSE), green tea (GTE) on the quality of reduced-salt bread (0.8 % salt). To understand the mechanisms underlying these effects, the influence of SBE, GSE, and GTE on dough mix...
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Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325006416 |
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| author | Jinrong Wang Gengjun Chen Yonghui Li Zijian Wu |
| author_facet | Jinrong Wang Gengjun Chen Yonghui Li Zijian Wu |
| author_sort | Jinrong Wang |
| collection | DOAJ |
| description | This study investigated the effects of phenolic compounds (0.5 %–1.5 %) extracted from sumac sorghum bran (SBE), grape seed (GSE), green tea (GTE) on the quality of reduced-salt bread (0.8 % salt). To understand the mechanisms underlying these effects, the influence of SBE, GSE, and GTE on dough mixing properties, extensional properties and gluten surface hydrophobicity were characterized. SDS-PAGE analysis was employed to examine protein cross-linking and interactions between phenolics and gluten. The results showed that phenolics primarily interacted with gluten through hydrogen bonding and hydrophobic interactions. Specifically, these compounds exhibited preferential binding to high-molecular- weight proteins in glutenin macropolymers (GMP). The addition of 0.5 %–1.0 % SBE and 0.5 % GSE significantly enhanced dough strength while maintaining bread quality comparable to the 1.5 % salt control. In contrast, increasing GSE to 1 % caused excessive dough strengthening, adversely impacting bread quality. Furthermore, when GSE concentration reached 1.5 %, the dough strength significantly decreased (P < 0.05), attributable to excessive phenolic compound interactions, ultimately resulting in diminished bread quality. Adding GTE reduced dough strength and bread quality, likely due to its high total phenolic content and antioxidant properties. In conclusion, SBE and GSE show potential as partial salt replacers in bread formulations, offering a viable approach to reducing salt content while maintaining dough and bread quality. |
| format | Article |
| id | doaj-art-ee3979feffce42569f7fa3dca829468f |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-ee3979feffce42569f7fa3dca829468f2025-08-20T05:07:48ZengElsevierJournal of Agriculture and Food Research2666-15432025-10-012310227010.1016/j.jafr.2025.102270Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulationsJinrong Wang0Gengjun Chen1Yonghui Li2Zijian Wu3Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134, PR China; Corresponding author. Tianjin University of Commerce, Tianjin, 300134, PR China.Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USA; Department of Dairy and Food Science, South Dakota State University, Brookings, SD, 57006, USADepartment of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USATianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134, PR China; Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, PR China; Corresponding author. Tianjin University of Commerce, 409 Guangrong Road, Tianjin, 300134, PR China.This study investigated the effects of phenolic compounds (0.5 %–1.5 %) extracted from sumac sorghum bran (SBE), grape seed (GSE), green tea (GTE) on the quality of reduced-salt bread (0.8 % salt). To understand the mechanisms underlying these effects, the influence of SBE, GSE, and GTE on dough mixing properties, extensional properties and gluten surface hydrophobicity were characterized. SDS-PAGE analysis was employed to examine protein cross-linking and interactions between phenolics and gluten. The results showed that phenolics primarily interacted with gluten through hydrogen bonding and hydrophobic interactions. Specifically, these compounds exhibited preferential binding to high-molecular- weight proteins in glutenin macropolymers (GMP). The addition of 0.5 %–1.0 % SBE and 0.5 % GSE significantly enhanced dough strength while maintaining bread quality comparable to the 1.5 % salt control. In contrast, increasing GSE to 1 % caused excessive dough strengthening, adversely impacting bread quality. Furthermore, when GSE concentration reached 1.5 %, the dough strength significantly decreased (P < 0.05), attributable to excessive phenolic compound interactions, ultimately resulting in diminished bread quality. Adding GTE reduced dough strength and bread quality, likely due to its high total phenolic content and antioxidant properties. In conclusion, SBE and GSE show potential as partial salt replacers in bread formulations, offering a viable approach to reducing salt content while maintaining dough and bread quality.http://www.sciencedirect.com/science/article/pii/S2666154325006416Phenolic extractBreadDoughReduced-salt formulations |
| spellingShingle | Jinrong Wang Gengjun Chen Yonghui Li Zijian Wu Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations Journal of Agriculture and Food Research Phenolic extract Bread Dough Reduced-salt formulations |
| title | Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations |
| title_full | Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations |
| title_fullStr | Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations |
| title_full_unstemmed | Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations |
| title_short | Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations |
| title_sort | effects of phenolic compounds from sorghum bran grape seed and green tea on dough rheology and bread quality in reduced salt formulations |
| topic | Phenolic extract Bread Dough Reduced-salt formulations |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325006416 |
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