Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle

Zou, Xiaoyang; Wang, Xiaolong; Zhang, Mi; Peng, Pai; Ma, Qianying; Hu, Xinzhong

doi:10.1016/j.foodchem.2022.134045

Cited by 20 publications

(7 citation statements)

References 32 publications

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“…Although the extrusion treatment increased the SDS content of steamed bread in different degrees, the RS content decreased by 18.8% (yeast) and 23.5% (sourdough), respectively, indicating that the inhibition effect of extrusion on digestive enzymes was limited and that more RDS changed into SDS, while less RS was formed. This is different from some current results (Zhang et al ., 2016; Zou et al ., 2023). These studies showed that more RS was produced after extrusion treatment.…”

Section: Resultsmentioning

confidence: 99%

“…This may be attributed to the increase in deformable protein and gelatinisation of corn flour treated by steaming and extrusion, which increases water binding sites in dough, leading to higher hydration of protein and starch granules (Millar et al ., 2019; Hong et al ., 2022). In addition, more interactions may exist between the components of heat‐treated corn flour (fibre, starch, and protein) and raw wheat flour, enhancing the stability and rheological properties of dough (Zou et al ., 2023). The dough with HTHP treated corn flour showed similar viscoelasticity (G′ and G″).…”

Section: Resultsmentioning

confidence: 99%

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Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach

Chen,

Hong,

Liu

et al. 2023

Int J of Food Sci Tech

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SummaryThis study investigated the thermal, rheological, morphological and nutritional properties of corn‐wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature and high pressure, extrusion) and fermentation methods (yeast and sourdough). The results indicated sourdough fermentation (SF) improved the textural properties and protein digestibility of CWCSB compared to yeast fermentation (YF). All heat treatments enhanced the elastic behavior of the dough, with the extrusion method showing a higher G′ value. Both extrusion and steaming treatments resulted in reduced hardness, viscosity, and chewiness of CWCSB. Due to the flash evaporation effect, a denser dough structure was formed by extrusion, thus reducing the enzyme accessibility and resulting in the increased content of slowly digestible starch from 5.09 to 11.21%. In conclusion, extrusion combined with SF could be used as a potential method to improve the suitability of corn flour in steamed bread of corn‐wheat composite flour.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach

Chen,

Hong,

Liu

et al. 2023

Int J of Food Sci Tech

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show abstract

“…The FT-IR characteristic peaks of the noodles were shown at 3418, 3315, 3184, 2998, 2928, 2137, 1653, 1541, 1397, 1238, 1150, 1015, 926, 852, 568, and 526 cm −1 , which are typical absorption peaks for these types of starch [ 27 , 28 ]. Exploring the molecular structures of starch granules in terms of short-range order is feasible [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Han¹,

Pang²,

Bao³

et al. 2022

Foods

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The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical properties. The statistical method of correlation analysis was used in this study. The results showed that the noodles’ sensory and textural characteristics significantly improved after adding white kidney bean flour (p < 0.05). Compared with the control, the noodles’ surface with white kidney bean flour was denser and smoother. Moreover, microstructural observations indicated that the noodles with white kidney bean flour showed a more continuous protein network. The in vitro digestion results showed that the addition of white kidney bean flour reduced the digestibility of the noodles. Low addition of the flour (10–20%) improved the quality of the noodles, whereas high amounts (30–40%) showed the opposite effect. In this study, the optimal amount of white kidney bean powder was found to be 20%.

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“…As shown in Table 6 , for 2002 and 2003 samples, an increase in content of single and double helices was observed after the quantitative increase of glutenin, suggesting the introduction of additional glutenin in moderate- and weak-strength gluten flours promoted the formation of stable protein network, thus reducing the degree of starch fragmentation during high-temperature cooking [ 13 ]. For 2001 samples, the single helix was the highest in 200115, but the content of the double helix was the lowest, we assumed that the cooking promoted the unwinding of amylose/short amylopectin and facilitated the formation of more starch-lipid/protein complex [ 39 ]. The lower LMP% in 200115 compared to 200131 and 200113 confirmed this indication of protein-starch complex formation ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism

Zou

Wang

Li³

et al. 2022

Foods

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To understand the effect of gluten on starch digestion characteristics, the structural characteristics of protein, starch, and starch digestion attributes were explored by using flours of four wheat near−isogenic lines. Protein and starch fractions from the four flours were used to form so−called recombinant flours where glutenin and gliadin protein fractions, in different ratios, were combined with starch and heated in a water slurry at 80 °C for 5 min. We found that starch digestibility of the recombinant flours could be reproducibly modified by altering the long− and short−range molecular order of starch through varying the attributes of the gluten protein by virtue of the gluten strength as well as the proportions of glutenin and gliadins. The gluten composition changes of strong−gluten flour did not improve the starch digestion resistibility, however, for the moderate− and weak−gluten flours, the proportional increase of glutenin improved the resistance of starch to digestion through the increased long− and short−range molecular order of starch. The resistance of starch to digestion could also be enhanced with increasing gliadin, and was associated with the modified short−range molecular order of starch. We propose that flour mixtures can be optimized for specified product quality by manipulating the amounts of both gliadin and glutenin.

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Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle

Cited by 20 publications

References 32 publications

Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach

Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism

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