Adsorption of water on cereal-bread type dietary fibers

Dural, Nilufer H.; Hines, Anthony L.

doi:10.1016/0260-8774(93)90017-e

Cited by 31 publications

(19 citation statements)

References 17 publications

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“…The G.A.B. monolayer moisture for wheat bran was very close to the 5.66 mg/l00 mg solids reported by Dural and Hines ( 1993). However, the monolayer moistures presented by Cadden (1988) for wheat bran (5.43 to 6.67 g/100 g solids) and oat fiber (6.18 to 7.31 g/100 g solids) and by Dural and Hines (1993) for corn bran (6.20 mg/100 mg solids) and oat fiber (5.16 mg/100 mg solids) do not agree with each other or with the values we determined.…”

Section: Resultssupporting

confidence: 87%

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Effect of Particle Size on the Water Sorption Properties of Cereal Fibers1

Strange

Onwulata

2002

Journal of Food Quality

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Six particle size fractions were prepared by g M u g and sieving stabilized hard red wheat bran, oat fiber, and corn bran. Water aRFoFption indices (WAI's) and cffcdive diffusion coefficients (DJ were measured for all size fractions.WAI's sf wheat bran decreased with particle size. WAI's of oat bran increased as particle size decreased and the WAI s of corn bran fmcrions did not vary as much as the other jibers. The D,'s of wheat incrcused, of oat &creased, and of w m were about the same as the particle size &creased. The wheat Dq was less than that of corn which was less than thar of oats. Monolayer moisture content and bulk moisture content at high A, were detem"ned from moisture sorption isothcnns measured on the smauest particles. m r e was 110 diflerence in the monolayer moistures but both corn and wlheclr bmns adsorbed much more water at high A, than did the oat bran. Efect of particle size on water sorption and, by inference, some types of functionality cannot be gmeralized and must be determined for each type of fiber.

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Section: Resultssupporting

confidence: 87%

“…Dural and Hines (1992) recently showed that the effective diffusion coefficient (D,J of water in wheat was less than in corn which was less than in oat fibers. The monolayer moisture value for corn fiber was greater than wheat fiber which was greater than oat fiber (Dural and Hines 1993). Others (Chen ef al.…”

Section: Introductionmentioning

confidence: 95%

Effect of Particle Size on the Water Sorption Properties of Cereal Fibers1

Strange

Onwulata

2002

Journal of Food Quality

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“…Responses or dependent variables were the farinographic parameters. Moisture contents of 2.17-11.6% are reported for this source of fiber (Prosky and Devries 1992;Dural and Hines 1993;Cho et al 1997;Cho and Dreher 2001;Shenoy and Prakash 2002). According to Larrauri (1999), moisture <9% is one of the main characteristics of commercialized sources of dietary fiber.…”

Section: Statistical Analysesmentioning

confidence: 90%

“…The moisture for wheat bran is in accordance with values in literature. Moisture contents of 2.17-11.6% are reported for this source of fiber (Prosky and Devries 1992;Dural and Hines 1993;Cho et al 1997;Cho and Dreher 2001;Shenoy and Prakash 2002). Resistant starch presented moisture close to that reported by National Starch and Chemical.…”

Section: Statistical Analysesmentioning

confidence: 90%

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

2010

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Cereal Chem. 87(6):566-573Breadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 2 3 central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance index of wheat flour were established. The fiber sources interacted for some of the parameters analyzed, demonstrating that if two or more sources of dietary fiber are present in the mix, they might act different to what would be expected of the sum of them. It was also noticed that for most parameters, wheat bran and locust bean gum had a greater influence on farinographic parameters than resistant starch. The simultaneous presence of the three fibers, within the ranges studied, contributed to an increase in water absorption, arrival time, and mixing tolerance index, and to a reduction in departure time and dough stability.

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“…Lue et al (1991) proposed that sugar beet fiber acted as a competitor for water in starch cooking, but found that fiber concentrations (10-30%, w/w) and sizes (10-200 mesh) did not affect the degree of extrudate gelatinization. Water sorption is important for process control, because it is related to thermodynamic properties and kinetic behavior in food processing, and very dependent on chemical composition (Dural and Hines, 1993), physical structure (Cadden, 1987) and environmental conditions (temperature and humidity).…”

Section: Introductionmentioning

confidence: 99%

Starch Cooking with Limited Water as Affected by Zein and Guar Gum

Kim

Wang

1999

Journal of Food Science

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DSC (Differential Scanning Calorimetry) peak temperature of starch was decreased by adding zein, but was increased by adding guar gum. Adding zein increased the initial rate of starch cooking, but adding guar gum decreased it. Kinetic studies were carried out at 115, 125, and 1358C. At 258C, zein absorbed less water than waxy corn starch, especially at water activities .0.6 where guar gum absorbed more water than starch. The strong binding of water by guar gum increased DSC-peak-temperature and decreased the initial rate of starch cooking. The relatively weak binding of water by zein decreased DSC peak temperature and increased the initial rate of starch cooking. Although water sorption data at cooking temperatures are difficult to measure, the kinetic data at these temperatures and DSC data could be used to supplement the sorption data.

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Adsorption of water on cereal-bread type dietary fibers

Cited by 31 publications

References 17 publications

Effect of Particle Size on the Water Sorption Properties of Cereal Fibers1

Effect of Particle Size on the Water Sorption Properties of Cereal Fibers1

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

Starch Cooking with Limited Water as Affected by Zein and Guar Gum

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