Determination of hydrophobicity of dry-heated wheat starch granules using sucrose fatty acid esters (SFAE)

Tabara, Aya; Oneda, Hiroshi; Murayama, Ryuji; Matsui, Yuko; Hirano, Akira; Seguchi, Masaharu

doi:10.1080/09168451.2014.923293

Cited by 5 publications

(5 citation statements)

References 11 publications

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“…Improvement of the bread-making properties of stored rice flour/ fresh gluten flour by SFAE As indicated in Table 1, the poor bread-making properties (bread height: 50.77 mm and specific volume: 1.94 cm 3 /g) of bread dough made with stored (at 35℃ for 14 days) rice flour / fresh gluten flour were gradually improved (to 55.14 mm and 2.08 cm 3 /g, 56.30 mm and 2.31 cm 3 /g, 60.92 mm and 2.45 cm 3 /g, and 63.24 mm and 2.57 cm 3 /g, respectively) with the addition of increasing amounts of SFAE to the rice flour (from 0 to 0.12, 0.75, 1.00, and 1.21 g of SFAE per 179.62 g of rice flour, respectively). In this experiment, SFAE with an HLB value of 13 was used because SFAE with lower HLB values, such as 9.5 or 11 proved difficult to dissolve in water, and SFAE with higher HLB values (15 and 19) exhibited lower hydrophobicity (Tabara et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…Seguchi and Matsuki (1977) observed that the hydrophobicity induced in wheat starch granules by chlorination disappeared after the addition of sucrose fatty acid ester (SFAE). Tabara et al (2014) In this study, we determined the amount of SFAE in aged rice flour required to block hydrophobic sites using the method of oilbinding ability, and ascertained the preservation of reasonable bread-making properties.…”

Section: Introductionmentioning

confidence: 99%

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Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Ushijima

Nakagawa

Tabara

et al. 2017

FSTR

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Baking with bread dough containing fresh rice flour/fresh wheat gluten flour was found to produce good quality rice bread. However, bread dough containing stored rice flour displayed inferior bread-making properties. The stored rice flour exhibited hydrophobicity, which is known to be closely associated with inferior bread-making properties. To reduce the hydrophobicity of the stored rice flour, various amounts of sucrose fatty acid ester (SFAE) were added during an oil-binding test. When 0.5 mL of 2.7% SFAE solution was added to the stored rice flour in the oil-binding test, the hydrophobicity of the rice flour disappeared. Thus, the addition of SFAE to stored rice flour improved its bread-making properties. Dry-heated rice flour demonstrated the same poor rice bread-making properties as stored rice flour. The addition of SFAE to dry-heated rice flour in the oil-binding test reduced the hydrophobicity of the flour.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Ushijima

Nakagawa

Tabara

et al. 2017

FSTR

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“…Sucrose in SFAE was quantified by the phenol-sulfuric acid method. Hydrophobicity can be quantified using SFAE with high correlation with the results of lipophilicity so far [76] (Table 4).…”

Section: Determination Of Hydrophobicity On the Surface Of Wheat Starch Granulesmentioning

confidence: 85%

Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein

Seguchi¹

2020

Integr Food Nutr Metab

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Wheat has a harder skin than rice and adheres strongly to the endosperm, making it difficult to remove. For this reason, the grains are crushed to remove the hard rind and made into flour. Humans wanted white flour and advanced the milling technology to remove wheat husks, resulting in fairly white flour. However, it did not turn white any more. This is a story from ancient Egypt, Greece, and Roman times. Ancient people wanted to eat white bread and white cake. Since ancient times, how to make flour white has been a big problem. Furthermore, the bleaching effect by the drug was performed, and more specifically, the bleaching (chlorination) effect by chlorine gas. Degradation of the carotenoid pigment lutein in wheat flour. Bleaching with flour chlorination was effective. For more than 97 years, the effect of chlorine gas on soft wheat flour has been improved in the United States [1]. In addition to bleaching effects, chlorination was also found to improve cake quality. The cake volume was improved, the texture was uniform, the cake was white in color, the cake shape was uniform, and the texture was good [2-6]. Fruit holding in the cake also occurred [7]. The effects of chlorination on wheat flour are diverse, and studies have been conducted on wheat protein [8], starch [9] lipids [10,11], pentosan [12], water absorption [13], and lipophilicity [14]. The effect on all flours was shown by chlorination [15]. Birth of hot cake (a kind of pancake)About 60 years ago, when hot cakes were born, the Japanese diet was still the same, and it was a low-calorie, low-calorie Japanese food such as rice, pickled radish, pickled plums, and dried fish. It's no wonder that mothers want to see foreign movies and want their children to eat cakes that have just been baked in the oven. But in Japan, the oven is not in the kitchen. One is a frying pan. At that time, a hot cake that was quickly baked using this frying pan and eaten while hot was invented. But this hot cake was poor in cake suitability and immediately became a dumpling in the oral cavity and lost its tissue elasticity. At that time, flour was chlorinated overseas. The introduction of this method was

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“…6 and 7). Tabara et al 16) observed that the hydrophobicity of wheat starch granule caused by dry-heat treatment was measured by sucrose fatty acid ester (SFAE) instead of oil. We measured the hydrophobicity of rice flour (35°C, 14 days, in storage method 2) by SFAE (HLB = 13) instead of oil, and that was 13.5 mg SFAE/2 g rice flour.…”

Section: Resultsmentioning

confidence: 99%

Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour

Nakagawa

Tabara

Ushijima

et al. 2016

Bioscience, Biotechnology, and Biochemistry

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Rice flour was stored at 15 °C/9 months, at 35 °C/14 days, or dry-heated at 120 °C/20 min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oil-binding ability was measured. Every rice flour subjected to storage or dry-heated at 120 °C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality.　.

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Determination of hydrophobicity of dry-heated wheat starch granules using sucrose fatty acid esters (SFAE)

Cited by 5 publications

References 11 publications

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein

Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour

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