Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

Vela, Antonio J.; Villanueva, Marina; Solaesa, Ángela García; Ronda, Felicidad

doi:10.1016/j.foodhyd.2020.106480

Cited by 58 publications

(77 citation statements)

References 52 publications

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“…However, application of ultrasound to alter flour functionality and thus improve its breadmaking potential is quite scarce. While it was shown that ultrasound modulation of flour functionality depends on the treatment time [62,63], there are opposite conclusions concerning the effect of the flour dispersion concentration. According to Vela et al [63], effect of ultrasound treatment is independent on the concentration of the treated flour dispersion up to 30%, and in all the treated dispersions (5-30%) particle size of the rice flour was reduced.…”

Section: Ultrasound Treatmentmentioning

confidence: 99%

“…While it was shown that ultrasound modulation of flour functionality depends on the treatment time [62,63], there are opposite conclusions concerning the effect of the flour dispersion concentration. According to Vela et al [63], effect of ultrasound treatment is independent on the concentration of the treated flour dispersion up to 30%, and in all the treated dispersions (5-30%) particle size of the rice flour was reduced. On the contrary, ultrasound treatment of buckwheat grains caused particles agglomeration in concentrated dispersions (1:5 and 1:2.5 solid:liquid ratio), while higher dilution (1:10) increased smaller particle size fractions [64].…”

Section: Ultrasound Treatmentmentioning

confidence: 99%

Section: Ultrasound Treatmentmentioning

confidence: 99%

“…In general, ultrasound treatment of whole-grain flour significantly increases water solubility, water absorption and swelling power of quinoa, buckwheat and rice flour [62][63][64]. It also influences starch crystallinity as recorded in the alterations of the flour thermal properties such as reduction of gelatinization enthalpy, increase in pasting temperature and gel strength [63], as well as in an increase in the in vitro starch digestibility [62]. However, effects on the flour pasting properties were found to be dependent on treatment time [62] and dispersion concentration [64], where lower treatment times [62] and medium concentrations [64] led to increase in peak viscosity, breakdown, and setback values.…”

Section: Ultrasound Treatmentmentioning

confidence: 99%

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Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

et al. 2022

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Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionality, despite the associated beneficial effect on consumers' health and well-being. Most of the available studies investigating the possibilities to improve technological and sensory quality of bread prepared using whole-grain wheat and non-wheat flours still rely on formulation approaches in which different additives and novel ingredients are used as structuring agents. Less attention has been given to technological approaches which could be applied to induce structural changes on biopolymer level and thus increase the breadmaking potential of whole grains such as: modification of grain and biopolymers structure by germination, flour particle size reduction, dry-heat or hydrothermal treatment, atmospheric cold plasma, high-pressure processing or ultrasound treatment. Strategies to modify processing variables during breadmaking like dough kneading and hydration modification, sourdough fermentation or non-conventional baking techniques application are also poorly exploited for bread preparation from non-wheat grains. In this paper, the challenges and opportunities of abovementioned processing strategies for the development of bread with whole-wheat flours and non-wheat flours from underutilised gluten-containing or gluten-free cereals and pseudocereals will be reviewed throughout the whole breadmaking chain: from grain to bread and from milling to baking. Feasibility of different strategies to increase the technological performance and sensory quality of bread based on whole-grain wheat flours or flours from other, non-wheat grains will be addressed considering both the environmental, safety and nutritive advantages.

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Section: Ultrasound Treatmentmentioning

confidence: 99%

Section: Ultrasound Treatmentmentioning

confidence: 99%

Section: Ultrasound Treatmentmentioning

confidence: 99%

Section: Ultrasound Treatmentmentioning

confidence: 99%

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Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

et al. 2022

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“…The main result of physical and chemical depolymerization by ultrasonication is the reduction in the starch granule size [19] and in the molecular weight of starch molecules [20] . Sonication impacts the water absorption ability and water permeability, resulting in the increase of swelling power and water solubility [21] , [22] , and it allows the alteration of the thermal properties (gelatinization temperature and enthalpy) [21] and pasting profile of starches [22] . Thus, ultrasound treatment can modify the physicochemical and functional characteristics of starches [23] .…”

Section: Introductionmentioning

confidence: 99%

Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties

Han

Kim

Moon

et al. 2021

Ultrasonics Sonochemistry

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Effects of particle size on quality characteristics of stone‐milled whole wheat flour

Cai

Shen

et al. 2023

J Sci Food Agric

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Background: Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 ∼m) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier-transform infrared (FTIR) spectroscopy of stone-milled WWF were investigated.Results: The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The ⊎-sheet and ⊎-turn contents of WWF with particle size 180 ∼m were the highest, reaching up to 33.85% and 39.79%, respectively. Conclusion:The particle size exerted influence on the quality characteristics of stone-milled WWF, and the overall properties of WWF were better at medium particle size.

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Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

Cited by 58 publications

References 52 publications

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties

Effects of particle size on quality characteristics of stone‐milled whole wheat flour

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