Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten

Parada, Javier; Aguilera, José Miguel

doi:10.1016/j.lwt.2011.03.012

Cited by 37 publications

(12 citation statements)

References 34 publications

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“…This could be attributed to the higher specific volume and porosity, resulting in increased accessibility of amylases to starch granules, rendering starch more susceptible to hydrolysis. A previous study has shown that an increase in degree of mixing in dough results in higher amounts of RDS content, possibly due to a weakened gluten matrix that renders starch granules more accessible to enzymatic digestion (Parada & Aguilera, 2011). WBB and MBB were found to have significantly higher SDS content than MSB and OSB (p < 0.05).…”

Section: In Vitro Starch Digestibilitymentioning

confidence: 78%

Can bread processing conditions alter glycaemic response?

et al. 2015

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Section: In Vitro Starch Digestibilitymentioning

confidence: 78%

Can bread processing conditions alter glycaemic response?

et al. 2015

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“…Several investigations on seasonal variations under rainfed conditions that affect the starch content, starch yield, ratio of amylose and amylopectin, and starch granule size of cassava have been published [10][11][12][13][14]. These traits are important for industrial applications and food as they affect the quality of the final products such as functional foods (resistant starch), paper, cardboard, plywood, fabric, glue, cosmetic, and pharmaceutical and bio-products [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variation in Starch Accumulation and Starch Granule Size in Cassava Genotypes in a Tropical Savanna Climate

et al. 2018

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The information on genotypic responses to the seasonal variation in the starch content, starch yield, and starch quality of cassava is limited. The objective of this research was to investigate the seasonal variation of starch characteristics of three cassava genotypes grown under irrigation. The experiment was conducted at four planting dates (20 April, 30 June, 5 October, and 15 December 2015). Three cassava genotypes (CMR38-125-77, Kasetsart 50, and Rayong 11) were evaluated in a randomized complete block design with four replications and the plants were harvested at 12 months. The planting date contributed the largest portion of the total variation in the starch content, starch yield, and starch granule size. The amylose content variability was heavily influenced by genotype. Cassava planted on 5 October or 15 December had greater starch content, starch yield, and starch granule in most genotypes. This was likely due to a higher temperature and solar radiation during the 3–9 months post-planting. CMR38-125-77 showed a consistently high starch content, starch yield, and high amylose content for most planting dates except for the starch yield on 20 April, of which Rayong 11 was the best. These findings will be useful for choosing suitable cassava genotypes for different growing seasons and for facilitating breeding efforts for high starch-yielding and high-quality cassava starch in the future.

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“…It had been shown that the degree of gelatinization and the interaction starch-gluten are a key factor during digestion of starch. Over-mixing could disrupt the gluten matrix producing an augmented rate of digestion; whereas higher heating temperatures produced a more compact structure (higher denaturation of gluten matrix) delaying digestion (Parada & Aguilera, 2011b). In agreement with these results, Kim et al (2008) found that the disruption of the starch-coating protein matrix could be responsible for the increase in starch digestibility in pasta.…”

Section: Starchmentioning

confidence: 54%