Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

Serial, María Raquel; Canalis, M.S. Blanco; Carpinella, M.; Valentinuzzi, María Cecilia; León, Alberto E.; Ribotta, Pablo Daniel; Acosta, Rodolfo H.

doi:10.1016/j.foodchem.2015.07.101

Cited by 57 publications

(44 citation statements)

References 29 publications

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“…Besides, they suggested an extra increment of the volume of the sugarwater phase as a consequence of inulin incorporation in the dough aqueous phase since its high content of water soluble fraction (60.10 g soluble solids / 100 g fibre) Serial et al, 2016). These results were in agreement with those reported by Peressini and Sensidoni (Peressini & Sensidoni, 2009), who suggested that the particular conformation of inulin HP molecules allows formation of bond areas where a large amount of water is enclosed.…”

Section: Ijfs April 2017 Volume 6 Pages 13-23supporting

confidence: 88%

“…The fibres used were inulin, oat fibre and two resistant starches . In a subsequent investigation a particular emphasis was placed on the distribution and mobility of protons by Nuclear Magnetic Resonance (NMR) and the rheological properties of dough (Serial et al, 2016). In these studies inulin showed an improving effect on the biscuit expansion, dimensions and hardness when an all-purpose flour was used.…”

Section: Introductionmentioning

confidence: 99%

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Effect of inulin on dough and biscuit quality produced from different flours

Canalis

León

Ribotta

2017

IJFS

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One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour which, affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

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Section: Ijfs April 2017 Volume 6 Pages 13-23supporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Effect of inulin on dough and biscuit quality produced from different flours

Canalis

León

Ribotta

2017

IJFS

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“…As shown in Table , three populations of spin–spin relaxation times ( T 2 ) were proximately observed at T 2a (3–4 ms, 28–33%), T 2b (13–16 ms, 64–68%) and T 2c (113–154 ms, 2–4%). Similarly, three T 2 populations were detected in the biscuit and bread dough samples (Lu & Seetharaman, ; Serial et al ., ). The relaxation time of T 2a that is related to intra‐starch granule water did not distinctly vary while its signal amplitude seemed to be lowered probably by the reduce amount of starch fraction derived from wheat flour replacement with turanose.…”

Section: Resultsmentioning

confidence: 97%

Effect of turanose on the rheology and oil uptake of instant fried noodles

Park

Lee

2019

Int J of Food Sci Tech

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Summary Effects of turanose on the functional properties of instant fried noodles were assessed mainly in terms of rheology‐ and oil uptake‐related characteristics. The Mixolab results showed that the water absorption of dough decreased as the turanose level increased, whereas the gel stability and starch retrogradation increased. Also, the use of turanose lowered the storage and loss moduli of the dough, showing a more viscous nature. These viscoelastic characteristics were correlated with the decreased resistance to extension and increased extensibility. NMR spin–spin relaxation analysis showed three distinct water populations in the turanose noodle doughs whose relaxation times were varied depending on the level of turanose. After frying, the noodles with turanose exhibited a continuous and smooth surface as well as a less porous structure. These microstructural characteristics were correlated with the reduced oil uptake by 20.8%, the enhanced oxidative stability and furthermore the improved breaking stress.

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“…Ultrasonic waves could propagate through wheat flour dough systems in shear or transversal (Leroy, Pitura, Scanlon, & Page, 2010) and compressional or longitudinal (Daugelaite et al, 2017) modes. Consequently, a large amount of work has been dedicated to the study of bubbles in wheat flour dough using longitudinal ultrasound waves (Bellido, 2007;Fan, 2007;Koksel, 2014;Koksel, Strybulevych, Aritan, Page, & Scanlon, 2017;Mehta et al, 2009;Scanlon et al, 2011;Strybulevych et al, 2012). Given the high attenuation of shear waves in materials containing liquids and gases, longitudinal waves are mostly used to evaluate wheat flour dough properties (Scanlon & Page, 2015).…”

Section: Low-intensity Ultrasoundmentioning

confidence: 99%

“…The use of NMR spectroscopy to characterize protein and protein-related phenomena in grains has been widespread over the years (Chen, Wei, & Zhang, 2010;Lopes-Da-Silva, Santos, Freitas, Brites, & Gil, 2007;Serial et al, 2016;Shewry et al, 2017;Zielke, Lu, Poinsot, & Nilsson, 2018). As an example, Shewry et al (2017) successfully applied high-throughput 1 H-NMR to quantification of glycine betaine, choline, and asparagine in wheat samples of various cultivars.…”

Section: Resonance Spectroscopymentioning

confidence: 99%

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

Cited by 57 publications

References 29 publications

Effect of inulin on dough and biscuit quality produced from different flours

Effect of inulin on dough and biscuit quality produced from different flours

Effect of turanose on the rheology and oil uptake of instant fried noodles

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

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