Pasting, thermo, and Mixolab thermomechanical properties of potato starch–wheat gluten composite systems

Fen, XU; Liu, Wei; Liu, Qiannan; Zhang, Chunjiang; Hu, Honghai; Zhang, Hong

doi:10.1002/fsn3.1506

Cited by 14 publications

(7 citation statements)

References 34 publications

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“…The samples were freeze‐dried and then fixed with double‐sided adhesive tape mounted on an aluminium stub. After being dried and sprayed with gold, the samples were observed under SEM and photographed at 1000× magnification (Xu et al ., 2020).…”

Section: Methodsmentioning

confidence: 99%

“…A certain amount of water was added to reach a peak torque of 1.1 ± 0.05 N·m. The settings were refereed to previous studies (Xu et al ., 2020). In short, the doughs were firstly mixed at 30 °C for 8 min, and then the temperature was increased to 90 °C (maintained for 7 min), and finally decreased to 50 °C (maintained for 5 min) with a heating and cooling rate of 4 °C min −1 .…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

Fen

Liu

Zhang

et al. 2022

Int J of Food Sci Tech

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The present study sought to investigate the rheological properties of wheat starch-gluten (WS-G) and potato starch-gluten (PS-G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict wheat dough properties. The highest linear viscoelastic region, frequency dependence, maximum creep compliance and the lowest viscoelastic modulus and zero shear viscosity were observed in the wheat dough, followed by WS-G and PS-G model doughs. PS exerted a more significant damage effect on the gluten network while WS shared a tight integration with gluten protein, forming a more stable dough structure. The viscoelasticity of the model doughs shared a close association with the wheat dough under increased gluten fraction, while the frequency dependence of the model doughs showed no trend towards wheat dough. Therefore, starch-gluten model dough could not fully stimulate the functionality of wheat dough irrespective of its gluten fraction.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

Fen

Liu

Zhang

et al. 2022

Int J of Food Sci Tech

Self Cite

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“…A limited starch gelatinization might occur due to the starch's competition for water with other components, such as pentosans or proteins, similar to wheat, where gluten proteins and starch compete for water, which can influence dough and bread strength [215][216][217]. Furthermore, the formation of protein layers surrounding the starch granules can hinder water transport and hydration of starch granules, and consequently lead to inadequate gelatinization [218,219]. Besides the limited water transport, protein-FA-polysaccharide complexes also inhibit protein denaturation, and hence limit the amount of released free water necessary for the gelatinization of starch during the baking process.…”

Section: (Ternary) Interactions Between Pas Proteins and Carbohydrates And Their Influence On Dough And Bread Propertiesmentioning

confidence: 99%

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Schefer

Oest

Rohn

2021

Foods

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The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

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“…Increasing the substitution level of pulse flour decreased the peak viscosity (peak torque), due to the higher protein and lower starch content of the pulse flour. The gluten blocks the contact area between separated starch granules and influences the dough gelatinization; gluten absorbs excess water and affects the starch swelling and gelatinization time [37]. The peak viscosity of the pulse flours is in the order of yellow pea flour < green pea flour < chickpea flour < red lentil flour < commercial yellow pea flour.…”

Section: Pasting Characteristicsmentioning

confidence: 99%

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Zhang

Tilley

et al. 2021

Processes

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Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

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Pasting, thermo, and Mixolab thermomechanical properties of potato starch–wheat gluten composite systems

Cited by 14 publications

References 34 publications

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

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