Research Progress on the Effects and Mechanisms of Cereal β-1-3,1-4 Glucan on Dough Formation Properties and the Quality of Bread Products

Cereal β-1-3,1-4 glucan is a non-starch polysaccharide found in the bran and the cell walls of the endosperm. β-1-3,1-4 glucan from barley and oats is abundant and has been most extensively studied for its effects on wheat doughs and products. β-1-3,1-4 Glucan could modulate the postprandial glycemia and lipidemia, and improve cardiovascular health, while its enrichment could impair gluten network development and diminish the quality of wheat flour-based products. On the basis of extensive literature review, this paper systematically summarizes the effects of exogenous cereal β-1-3,1-4 glucan on farinograph properties and gluten structure, as well as on the quality of wheat flour-based products including breads, cakes, cookies, steamed breads, and noodles. Research showed that, β-1-3,1-4 glucan enrichment increased the water absorption and development time of dough but reduced the stability, decreased the disulfide bond content and proportion of β-turn, but increased the α-helix and random-coil proportions. Regarding wheat starch properties, β-1-3,1-4 glucan addition resulted in decrease in the peak viscosity and setback value and an increase in gelatinization enthalpy. For product quality, it deteriorated the sensory quality, retarded starch staling during storage, and increased resistant starch and total dietary fiber content. Competitive hydration between β-1-3,1-4 glucan and gluten proteins was the underlying mechanism of these changes, which was closely related to the molecular weight, purity, dosage of β-1-3,1-4 glucan, and the gluten content. These insights provide theoretical and practical reference for developing β-1-3,1-4 glucan enriched wheat flour-based products.