Effect of heat on thermal and functional properties of wheat

Zamponi, R.A.; Giner, Sergio A.; Lupano, Cecilia Elena; Añón, Marı́a Cristina

doi:10.1016/s0733-5210(09)80110-0

Cited by 18 publications

(8 citation statements)

References 12 publications

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“…A shift of the endotherms towards higher temperatures can be produced [5]. The increase of the gelatinization temperature corresponding to these crystallinity changes has been reported to be up to 14°C by DSC measurement [6].…”

Section: Introductionmentioning

confidence: 91%

“…Softness determination has indicated a greater softness of bread baked with annealed starches [ I l l . Seed drying is an example of a process where the gelatinization behaviour of starch might be affected [5]. Higher transition temperatures have been explained by an annealing process, alteration of water absorption capacity of gluten proteins or by a combination of these two factors.…”

Section: Introductionmentioning

confidence: 99%

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Annealing of Starch at an Intermediate Water Content

Larsson

Eliasson

1991

Starch Stärke

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The effect of annealing on starch gelatinization behaviour has earlier been described in the literature. The starch: water ratio in these studies have been either very low or very high. In this work the gelatinization behaviour has been studied both with time and temperature at an intermediate starch/water ratio (1:1) by differential scanning calorimetry. Starches from maize, waxy‐maize, wheat and potato have been compared. This investigation shows that annealing causes an increase of To and Tm, a narrowing of the gelatinization temperature interval, and a change of the shape of the endotherm can also be observed. The annealing time has to be more than 6 h to induce these changes.

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Section: Introductionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Annealing of Starch at an Intermediate Water Content

Larsson

Eliasson

1991

Starch Stärke

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“…The major macromolecules (starch and protein) in cowpea flour are certainly The properties of starch depend on their crystalline structure and these can be modified by various procedures, one of such being heat-moisture treatment. Thus, hot-air drying could modify gelatinisation behaviour [24]. Changes in the secondary, tertiary and quarternary structure of proteins are usually referred to as denaturation.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Thermal properties of cowpea flour: A study by differential scanning calorimetry

Henshaw¹,

McWatters

Akingbala

et al. 2003

Nahrung

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The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60% moisture content and sealed in standard DSC pans. Samples were scanned at a heating rate of 5 degrees C/min over a scan range of 40- 130 degrees C. Samples exhibited single major endotherms, which occurred over varied temperatures. The transition enthalpy (deltaH) ranged between 1.4 J/g and 4.7 J/g. Transition onset (T(o)) and transition peak (T(p)) temperatures ranged between 75-78 degrees C and 78-82 degrees C,respectively. All the DSC parameters measured varied significantly among the varieties. The transition enthalpy (deltaH) was the most discriminating parameter and accounted for 80% of the total variance. The major chemical components of cowpea flour, starch amylose and protein are significant predictors of deltaH. Protein denaturation appears to be a significant modification which occurs during processing of cowpea seeds to flour. The transition enthalpy deltaH could become an important functional index of cowpea flour when related to some quality parameters in products that contain the flour.

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“…Hot air drying of wheat and the baking quality of the resulting flour had been studied by several authors (Finney et al. , 1962; Lupano & Anon, 1987; Zamponi et al. , 1990).…”

Section: Introductionmentioning

confidence: 99%

“…Heat treatment of wheat at 13-17% moisture content (MC) in a screw conveyer at 95-110°C for 4-12 min has been reported to inactivate lipolytic and oxidative enzymes without altering the physical and functional properties of the flour (Bookwalter, 1985). Hot air drying of wheat and the baking quality of the resulting flour had been studied by several authors (Finney et al, 1962;Lupano & Anon, 1987;Zamponi et al, 1990). Loaf volume, crumb grain, mixing time and protein solubility were adversely affected at grain temperature above 71°C.…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis

Yadav

Patki

Sharma

et al. 2007

Int J of Food Sci Tech

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Studies were conducted to evaluate the effect of microwave (900 W, 2450 MHz) heating of wheat grains conditioned to different moisture levels on the activity of polyphenol oxidase (PPO) and subsequent colour changes during storage of wheat dough. The results showed that microwave heating of wheat grains for 80 s decreased the PPO activity significantly (P £ 0.05) with an increase in moisture level from 12 to 18%. Whole wheat flour milled from microwave treated wheat grains (80 s, 18% MC) had 93.39% less activity of PPO. The dough balls (40 g), pressed and rolled into circular form (150.00 mm diameter and 2.00 mm thickness) and stored at 5-6°C for 72 h. The colour of flattened circular dough was measured using Hunter Colour Meter and it was found that L-value (lightness) decreased from 64.21 to 60.23 in treated and from 64.79 to 47.93 in control samples after 72 h of storage. The results showed that the microwave heating effectively controlled the enzymatic browning in dough and improved the consumer acceptability of chapattis prepared from the same during refrigerated (5-6°C) storage for 72 h.

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Effect of heat on thermal and functional properties of wheat

Cited by 18 publications

References 12 publications

Annealing of Starch at an Intermediate Water Content

Annealing of Starch at an Intermediate Water Content

Thermal properties of cowpea flour: A study by differential scanning calorimetry

Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis

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