Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties

Taniguchi, Asuka; Miura, Makoto; Ikeda, Tatsuya; Kaneko, Shingo; Kobayashi, Rie

doi:10.1016/j.foodhyd.2022.107645

Cited by 10 publications

(6 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The particle size distribution of WHB and BHB are shown in Figure 1. There were two main peaks in the particle size distribution pattern, which were also observed by Niu et al (2017) and Taniguchi et al (2022). Compared to coarse 80 M powder, the peaks of the particle size curve of the ultrafine grinded powder were shifted to the left.…”

Section: Particle Size Distribution and Analysismentioning

confidence: 57%

“…(2017) and Taniguchi et al. (2022). Compared to coarse 80 M powder, the peaks of the particle size curve of the ultrafine grinded powder were shifted to the left.…”

Section: Resultsmentioning

confidence: 97%

“…Compared to coarse 80 M powder, the peaks of the particle size curve of the ultrafine grinded powder were shifted to the left. Ultrafine grinding reduced the particle size to a distribution range closer to that of the starch particles, resulting in a leftward shift of the large particle size peak as increasing grinding intensity (Asmeda et al., 2016; Taniguchi et al., 2022).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

Liu,

Xu,

Zhang

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole‐grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole‐grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh get 80UMM, 150UMM, and 200UMM samples. Particle size of WHB and BHB reduced significantly after ultrafine grinding. As the particle size decreased, moisture content of WHB and BHB decreased significantly, whereas fat content increased significantly. Redistribution of fiber components in WHB and BHB from insoluble to soluble fractions was also observed. Wherein, content of soluble pentosan of WHB and BHB increased significantly from 0.56% and 0.78% (80 M) to 0.91% and 1.14% (200UMM), respectively. Damaged starch of WHB and BHB increased significantly from 8.16% and 8.21% (80 M) to 10.29% and 10.07% (200UMM), respectively. Content of phenolic acid and flavonoid of WHB and BHB and associated antioxidant capacity were increased after ultrafine grinding. Color of L* value increased significantly, a* and b* values decreased significantly, indicating the whiteness of WHB and BHB was increased after ultrafine grinding. Pasting temperature of WHB and BHB decreased, whereas peak viscosity increased. X‐ray diffraction patterns of HB showed typical A‐ and V‐style polymorphs and the relative crystallinity of HB decreased as the particle size decreased. Taken together, ultrafine grinding has shown great potential in improving the nutritional, physiochemical, and antioxidant properties of whole‐grain HB. Our research findings could help better understand the ultrafine grinded whole grain HB in food industry.

show abstract

Section: Particle Size Distribution and Analysismentioning

confidence: 57%

“…(2017) and Taniguchi et al. (2022). Compared to coarse 80 M powder, the peaks of the particle size curve of the ultrafine grinded powder were shifted to the left.…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

Liu,

Xu,

Zhang

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Последняя поддерживает низкую вязкость теста и помогает нейтрализовать крахмалистый вкус пшеничной муки [17]. В настоящее время рассматриваются добавление и других видов муки -овсяной, амарантовой, ячменной, гречневой, чечевичной, нутовой, люпиновой, а также рыбной [11,47,52,[57][58][59]. Однако реологическое поведение теста при использовании нетрадиционной муки, например ячменной, может быть подвержено значительному варьированию в зависимости, как размера частиц, так и от добавленной жидкости [59].…”

Section: роль отдельных компонентов в составеunclassified

“…В настоящее время рассматриваются добавление и других видов муки -овсяной, амарантовой, ячменной, гречневой, чечевичной, нутовой, люпиновой, а также рыбной [11,47,52,[57][58][59]. Однако реологическое поведение теста при использовании нетрадиционной муки, например ячменной, может быть подвержено значительному варьированию в зависимости, как размера частиц, так и от добавленной жидкости [59]. Для улучшения реологических характеристик теста используется экструдированная мука [48].…”

Section: роль отдельных компонентов в составеunclassified

Breading systems: I. Types, properties, quality

Molchanova,

Berdimuratova

2023

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.

show abstract

Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour

Wang

et al. 2023

Food Hydrocolloids

View full text Add to dashboard Cite

Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties

Cited by 10 publications

References 34 publications

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

Breading systems: I. Types, properties, quality

Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour

Contact Info

Product

Resources

About