Affiliation:
1. College of Food and Bioengineering Henan University of Science and Technology Luoyang China
2. Henan Engineering Research Center of Food Material Henan University of Science & Technology Luoyang China
Abstract
SummaryIn this study, double long‐chain inulin phosphate (PDFXL) was prepared by chemically modifying long‐chain inulin (FXL) through phosphorylation. The effects of FXL and PDFXL on the rheological properties of low gluten (L‐G), medium gluten (M‐G), and high gluten (H‐G) dough were investigated using Fourier Transform Infrared (FT‐IR) and rheometer. The FT‐IR and solubility results indicated that PDFXL exhibited stronger hydrophilicity and promoted protein cross‐linking. Rheological tests revealed that the apparent viscosity of L‐G, M‐G, and H‐G dough decreased with increasing shear rate. Notably, M‐G PDFXL doughs exhibited higher shear thinning behaviour. Additionally, in the frequency and temperature sweep test, M‐G and H‐G PDFXL doughs showed higher elasticity and viscous modulus. This study reveals the modification effect of phosphorylation on FXL, providing a scientific foundation for the comprehensive application of PDFXL in flour products.