Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers.

Xiang Li, Heqi Yang, Xiaohui Yu, Ying Tuo, Hui Zhou, Yidi Cai, Long Wu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Xiang LiCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Heqi YangCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Xiaohui YuCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Ying TuoCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Hui ZhouCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Yidi CaiCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Long WuCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.ORCID 0000-0003-3786-6644

Funding

China Agriculture Research System CARS-50Collaborative Project of the Liaoning Provincial Science and Technology Program 2024JH2/102600080Liaoning Provincial Department of Education China JYTQN2023136Technology Foundation of the Dalian Jinshiwan Laboratory Dljswgj202404

6 · The paper itself

Abstract

Novel bread formulations with natural improvers have become an essential part of improving the quality of bakery products. In the present study, novel bread improvers made using Gagome kelp cellulose (GC) were systemically evaluated, and cellulose-improved dough (GC-dough), gluten (GC-gluten), and gluten protein and starch (GC-starch) were all studied. The results indicated that the water and oil holding capacity, cholesterol-adsorptive capacity, and the unsaturated fat and saturated fat adsorptive capacities of GC had increased. GC also showed high glucose adsorptive capacity, antioxidant activity, α-amylase inhibition, and glucose diffusion inhibition activity. Furthermore, the color of the GC-dough was improved with the addition of the GC, which also affected the content of glutenin, the water holding capacity in GC-gluten, and the solubility of GC-starch. In addition, the cross-linked network formed by GC could be observed in the GC-bread, indicating an improvement in texture and sensory evaluation. Bread with 1% (

Indexed as

breadcellulosesensory characterizationstorage stabilitytexture

Identifiers

PMID40238557

DOI10.3390/foods14071246

PMCPMC11988663

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