Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources

Yao, Li; Li, Haibo; Wang, Yuyan; Shabani, Kinyoro Ibrahim; Qin, Xiaoli; Xiong, Liu

doi:10.1016/j.jcs.2020.102937

Cited by 19 publications

(13 citation statements)

References 27 publications

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“…The mean particle size d(0.5) is commonly used to represent the average particle size of the sample (Wang et al ., 2014). It had been reported that the d(0.5) of rice, maize, wheat, highland barley, sweet potato, pea and potato starches was 13.80, 14.97, 17.85, 18.05, 17.58, 25.42, and 33.45 μm, respectively (Li et al ., 2020a). The d(0.5) of investigated starches was cited for correlation analysis with noodle cooking qualities here.…”

Section: Resultsmentioning

confidence: 99%

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Effects of different crop starches on the cooking quality of Chinese dried noodles

Yao

Wang

Liu

et al. 2021

Int J of Food Sci Tech

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To investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature (T c ) and setback viscosity (SV) values of starches. Moreover, the peak temperature (T p ) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.

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Section: Resultsmentioning

confidence: 99%

“…All starches had a purity of over 97% (dry basis). The proximate compositions of seven types of starches were presented in another work (Li et al ., 2020a). Wheat gluten (with a protein content of 86.09%) was supplied by Chongqing Junqin Food Co., Ltd. (Chongqing, China).…”

Section: Methodsmentioning

confidence: 99%

Effects of different crop starches on the cooking quality of Chinese dried noodles

Yao

Wang

Liu

et al. 2021

Int J of Food Sci Tech

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“…A 22 reflects weak binding water, which indirectly binds to protein macromolecules. A 23 corresponds to free water (Li et al ., 2020). The relative amounts of water in each of the three states in the dough were A 22 > A 21 > A 23 .…”

Section: Resultsmentioning

confidence: 99%

Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough

Shi

Wang

et al. 2021

Int J of Food Sci Tech

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Summary Plasma‐activated water (PAW) production and use is an emerging technology for enhancing product safety, extending shelf‐life and quality retention, and promoting sustainable processing. At present, it has generated considerable attention for applications to starch and flour modification. This work presents an innovative approach to wheat flour (WF) modification using PAW and heat‐moisture treatment (HMT), and compares this approach with distilled water (DW) treatment. As expected, PAW and HMT promoted flour granule clustering, increasing particle size. These treatments accelerated molecular interactions between wheat starch and non‐starch components (e.g. proteins and lipids), which eventually increased resistant starch (RS) content. Addition of modified flour (30 g) to WF positively affected its rheological properties, and closely bound water content of the dough. The gluten protein network structure in the dough suffered varying degrees of damage. In conclusion, our results showed that PAW and HMT may provide a novel beneficial method for modifying wheat flour during food processing to obtain viscoelastic wheat flour products with nutritional functions.

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“…Both Zhang et al (2018) and Li et al (2020) studied model dough systems from reconstituted flour (15/85 wheat gluten to starch ratio) of different grains (wheat, maize, tapioca, sweet potato, or potato and highland barley, maize, pea, potato, rice, or sweet potato starch, respectively). Zhang et al (2018) suggested that differences in proton mobility of the breads could be related to the crystal structure of each respective starch.…”

Section: Water Dynamics In Nonwheat Bread Doughmentioning

confidence: 99%

The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review

Riley

Nivelle

Ooms

et al. 2022

Comp Rev Food Sci Food Safe

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Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variabletemperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.

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Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources

Cited by 19 publications

References 27 publications

Effects of different crop starches on the cooking quality of Chinese dried noodles

Effects of different crop starches on the cooking quality of Chinese dried noodles

Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough

The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review

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Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources

Cited by 19 publications

References 27 publications

Effects of different crop starches on the cooking quality of Chinese dried noodles

Effects of different crop starches on the cooking quality of Chinese dried noodles

Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough

The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review

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The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review