Effect of water content on thermal behaviors of common buckwheat flour and starch

Zhou, Yuguang; Liu, Dong; Wang, Lijun; Li, Yebo; BingNan, Yang; Bhandari, Bhesh; Chen, Xiao; Mao, Zhihuai

doi:10.1016/j.jfoodeng.2009.01.021

Cited by 22 publications

(18 citation statements)

References 41 publications

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“…The changes in the proportion between the buckwheat and corn starches may also have an influence on the thermal properties of the investigated gluten-free products. Zhou et al (2009) study the effect of water content on the thermal behaviour of buckwheat flour and starch. They found that both temperature and enthalpy values increased with the increase in water content.…”

Section: Resultsmentioning

confidence: 99%

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Wronkowska

Haros

Soral‐Śmietana

2012

Food Bioprocess Technol

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The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and technological quality of gluten-free bread. The effect of exchange of gluten-free formulation mass by buckwheat flour in 10, 20, 30 and 40 % was investigated. The increase in loaf specific volume with rising buckwheat flour addition was observed. Compared with the control sample, decrease in whiteness and increase in redness and yellowness of crumb were noticed. The rising amount of buckwheat flour in gluten-free bread formulation caused a decrease in crumb hardness during storage. This was in agreement with the decrease in starch gelatinisation enthalpy with the increasing amount of buckwheat flour in gluten-free formula in comparison with the control sample. Buckwheat flour could be incorporated into gluten-free formula and have a positive influence on bread texture and delaying its staling.

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Section: Resultsmentioning

confidence: 99%

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Wronkowska

Haros

Soral‐Śmietana

2012

Food Bioprocess Technol

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“…; Zhou et al . ). However, to our knowledge, there are no reports related to the importance of glass transition temperature and its effects on the stability of dried fig.…”

Section: Introductionmentioning

confidence: 97%

“…This phenomenon is one of the major changes occurring in high-sugar products with intermediate water contents and may lead to unpleasant sensory and textural properties in these products. Crystallization of amorphous materials at the rubbery state has been studied by several investigators (Levine and Slade 1986;Karel 1991, 1992;Roos 1995;Mizuno et al 1998;Hague and Roos 2006;Venir et al 2009;Zhou et al 2009). However, to our knowledge, there are no reports related to the importance of glass transition temperature and its effects on the stability of dried fig (AOAC 1990).…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Relative Humidity on Physical Stability of Dried Fig

Badii

Farahnaky

Behmadi

2012

Journal of Food Processing and Preservation

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The objective of this study was to assess the effect of storage condition (relative humidity) on the structural stability of dried fig. Moisture sorption isotherms of dried fig were obtained at 5, 25 and 40C. Dried fig, like most high‐sugar content materials, showed a type I isotherm and the sorption capacity of the sample decreased with increasing the temperature. The glass transition temperature (T g) and the melting enthalpy (ΔH m) of dried figs equilibrated at different relative humidities were measured using differential scanning calorimetry (DSC). The percentage of crystallization was measured using wide angle X‐ray diffraction (WAXD). It was revealed that the extent of sugar crystallization increased at the intermediate relative humidity region, as implied by WAXD. The same result was observed by measuring ΔH m using DSC. The impact of different relative humidities on the sugar crystallization was explained in terms of (T − T g). Practical Applications Fig is mostly used in dried form. Low molecular weight sugars are the major component of fig solid. The physical states of these sugars play an important role in stability of dried fig during storage. Changes in water content as a function of storage condition may lead to undesired physical properties in dried fig which is of great importance for its structure and quality. Water has a great plasticization effect on this fruit and distresses its T g. Crystallization of amorphous sugars is the most important issue for physical instability of dried fig and other dried fruits with high‐sugar contents during storage. The rate and extent of this phenomenon increase at intermediate relative humidities and can be described in term of T − T g. The present results showed that intermediate storage relative humidities are critical for the physical stability of dried fig during storage.

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“…The effect of water content varying from ≈20% to ≈80% on the thermal behavior of common buckwheat flour and its isolated starch was investigated using DSC at 313--378 K and at 213--433 K (Zhou et al, 2009). The authors established that the gelatinization temperature of buckwheat flour was between 333 K and 358 K and it decreased while the water content increased.…”

Section: State Of the Watermentioning

confidence: 99%

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Parniakov

Bals

Barba

et al. 2016

Critical Reviews in Food Science and Nutrition

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Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.

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Effect of water content on thermal behaviors of common buckwheat flour and starch

Cited by 22 publications

References 41 publications

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Effect of Storage Relative Humidity on Physical Stability of Dried Fig

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

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