Physicochemical and bread-making properties of air flow pulverized wheat and corn flours

Chung, Soo Yeon; Han, Sung Hee; Lee, Seog Won; Rhee, Chul

doi:10.1007/s10068-010-0217-5

Cited by 11 publications

(4 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The oxidative cross‐linking centre of ferulic acid attracted water migrate from gluten‐starch network to arabinoxylans, resulting in a reduction in the amount of bound and half‐bound water in noodle matrix. This result was similar to that seen in previous work showing that arabinoxylans with high average molecular weight retained more water than those of lower average molecular weight (Courtin & Delcour, ; Chung et al ., ).…”

Section: Resultsmentioning

confidence: 98%

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

Fan

Wang

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study was performed to investigate the effects of arabinoxylans on Chinese noodles quality. Unmodified arabinoxylans (UAX) and modified arabinoxylans (MAX) were added to wheat flour at 0.25–2.0% (w/w), and noodle samples were evaluated in terms of colour, free sulfhydryl groups, disulphide bond, water, texture properties and cooking characteristics. As the amounts of arabinoxylans increased, dough sheet became darker, and the texture of the cooked noodles increased and then deteriorated after 1% of arabinoxylans addition. The content of free sulfhydryl groups fluctuated and decreased by 15.4% and by 19.3% after the addition of 0.5% of UAX and MAX, respectively. The relaxation time T2 decreased with increased amounts of arabinoxylans. Generally, the water absorption increased and cooking loss rate decreased up to 1.0% of arabinoxylan addition. Our results confirm that using 0.25–1.0% arabinoxylans in wheat flour, it was possible to increase both the nutrition and quality of Chinese noodles.

show abstract

Section: Resultsmentioning

confidence: 98%

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

Fan

Wang

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Acetylated gadung flour obtained has swelling power and water solubility 7.3 (g / g) and 9.3 (g/100 g), and meet the standards of water solubility and swelling power of Korean wheat flour (Chung et al 2010). …”

Section: Analysesmentioning

confidence: 75%

“…As seen in Table 3, pH 8 is the preferred esterification condition for gadung flour as at this condition the reaction yielded gadung flour with similar swelling power and water solubility with Korean wheat flour (Chung et al 2010). Hui et al (2009) also found that pH 8 is the best reaction condition for esterification of potato starch with anhydride octenyl succinate.…”

Section: Analysesmentioning

confidence: 89%

Preparation and characterization of physicochemical properties of glacial acetic acid modified Gadung (Diocorea hispida Dennst) flours

et al. 2015

View full text Add to dashboard Cite

In addition to the presence of antinutrients, the inferior physicochemical properties of flours has caused gadung (Dioscorea hispida dennst) becomes one of the underutilized tubers in the world. Acetylation is one of the starch modification methods to alter the physicochemical properties of starch, namely swelling power and solubility. The objective of this work was to investigate the effect of reaction time, glacial acetic acid/flour mass ratio and pH on gadung flour acetylation at ambient temperature. The acetylation was carried out by reacting gadung flour slurry of 20 % consistency with glacial acetic acid under alkaline condition. The results show that in general degree of substitution and swelling power increased with the increase of reaction time, while the solubility was not affected by reaction time after 10 min acetylation. Acetylation led to significant changes in morphology and structure of gadung flour starch granules. Overall, all the acetylated gadung flours obtained in this work were having higher swelling power and solubility than the native flour. Acetylation of gadung flour using glacial acetic acid with 1:3 mass ratio and pH 8.0 at ambient temperature for 30 min resulted gadung flours with swelling power and solubility similar to that of Korean wheat flour.

show abstract

“…The swollen flour paste was calculated as the percentage of ratio of the swollen gel weight to the total dried flour excluding the soluble fraction in aqueous solution. The swelling power and water solubility were estimated using the following equations (Chung et al, 2010):…”

Section: Methodsmentioning

confidence: 99%

Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

Kumoro

Widiyanti

Ratnawati

et al. 2020

Heliyon

View full text Add to dashboard Cite

This work aims to examine the influence of flour concentrations (5%-25% w/v), inoculum loading (2.5%-15% v/ v), and fermentation time (0-144 h) on the nutritional and functional properties of gadung (Dioscorea hispida Dennst) tuber flour. The flour was microbiologically treated through facultative submerged fermentation using Lactobacillus plantarum. The carbohydrate, lipid, protein, fiber and ash contents were reduced by fermentation, while moisture content was increased. In general, the swelling power and the solubility of fermented flour were below those of the native flour. Carboxyl group content increased with fermentation time, whereas no clear trend was found for carbonyl group. The amylose content of the fermented flour was larger than that of the native flour, which most probably was due to the depolymerization of amylopectin branches to form new amylose-like molecules. The best fermentation conditions were flour concentration of 10% (w/v), inoculum loading of 5% (v/v), and fermentation for 48 h.

show abstract

Physicochemical and bread-making properties of air flow pulverized wheat and corn flours

Cited by 11 publications

References 19 publications

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

Preparation and characterization of physicochemical properties of glacial acetic acid modified Gadung (Diocorea hispida Dennst) flours

Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

Contact Info

Product

Resources

About