Effect of Heat–Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A‐ and Small B‐Wheat Starch Granules
Abstract:The large and small granules of A‐starch (AS) and B‐starch (BS) were separated from wheat cultivar of ZM 22. It was modified by ball‐milling (BM) and heat–moisture treatment (HMT) was performed after BM treatment. After BM, noticeable deformation, fragments, fissures, and grooves were observed, whereas diffusion and aggregation were detected and followed by HMT. Crystallinity of AS‐BM‐5h decreased to 7.8%, and no diffraction peaks were observed for BS. However, after HMT, the crystallinity of AS‐BM‐5h and BS‐B… Show more
“…All viscosity parameters such as peak viscosity, trough viscosity, final viscosity, breakdown, and setback of UPS were significantly increased compared with that of APS ( Table 2 ). The amylose content of starch was positively associated with its viscosity properties, which was consistent with the finding that starch extracted by alkali with ultrasonic assistance had a greater amylose content than starch extracted just by alkali [31] . Fig.…”
“…All viscosity parameters such as peak viscosity, trough viscosity, final viscosity, breakdown, and setback of UPS were significantly increased compared with that of APS ( Table 2 ). The amylose content of starch was positively associated with its viscosity properties, which was consistent with the finding that starch extracted by alkali with ultrasonic assistance had a greater amylose content than starch extracted just by alkali [31] . Fig.…”
“…The surface morphology, size and external characteristics of starch granules can be observed to provide effective information [ 24 ]. SEM was used to obtain the visual evidence to show the changes in the morphology of wheat starch granules during the fermentation of bifidobacteria.…”
Section: Resultsmentioning
confidence: 99%
“…After gelatinization, the starch molecules will rearrange to form a gel network during cooling. Texture profile analysis can simulate the human chewing process and evaluate the textural characteristics [ 24 ]. As can be seen from Table 3 , the hardness values remained stable during the initial stage of fermentation (from 0 to 2 h).…”
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
“…The isolation of AS and BS was described in our previous study (Hong et al ., 2019). Anhydrous ethanol was used to wet samples before freeze‐drying by vacuum filtration (FD‐1A‐50; Beijing, China) to a moisture content of ~10%.…”
Section: Methodsmentioning
confidence: 99%
“…In addition, swollen starch behaving like a physical barrier to inhibit the extension of the gluten network (Li et al ., 2017). On the other hand, the formation and aggregation of the gluten network will weaken the swollen and gelatinisation of starch granules (Hong et al ., 2019).…”
Summary
This study explored the effects of adding A‐type starch (AS), B‐type wheat starch (BS) on the physicochemical or edible quality of dough sheet and noodle samples at different stages of the noodle‐making process, which included 1‐mixing, 2‐kneading, 3‐resting, 4‐sheeting and cutting and 5‐drying. The swelling power and pasting viscosities of samples in noodle‐making process were decreased compared with mixed flour, indicating gluten network during noodle‐making inhibits these properties of starch. Adding 20% BS enhanced the formation and aggregation of gluten network during kneading and drying compared by adding AS. The drying process increased cooking yield and cooking loss and decreased hardness and springiness, and the effect was weakened when adding BS. The correlation results show the increased solubility and decreased setback during drying are the main reason for the changes of cooking and texture quality of noodles. The increase of swelling power resulted in the increased cooking yield.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
