Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Jekle, Mario; Mühlberger, Katharina; Becker, Thomas

doi:10.1016/j.foodhyd.2015.10.005

Cited by 161 publications

(103 citation statements)

References 31 publications

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“…The gluten matrix becomes a physical barrier and limits the accessibility of starch to water, which is a critical need for starch gelatinization. Consequently, the existence of storage proteins results in a delay of starch gelatinization and the time it takes to reach the highest paste viscosity (Chen, Deng, Wu, Tian, & Xie, 2010;Jekle, Muhlberger, & Becker, 2016). Chen et al (2010) also reported that mixing gluten with starch decreased the peak viscosity of the reconstituted flour.…”

Section: Beyond the Enzyme And Substrate: Interactions Of Starch And mentioning

confidence: 99%

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Lin

Chen

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat with a low falling number (FN) has been particularly prevalent in recent years and has resulted in a loss of more than $140 million in a single year in the wheat industry in the Pacific Northwest of the United States. FN measurement is a standard method for the evaluation of grain α‐amylase activity, and a low FN indicates a reduction in hot wholemeal paste viscosity due to sprouting damage. Recent studies show that a low FN may result from a developmental change of starch and adverse effects of non‐α‐amylase macromolecules on wheat. In this review, we describe the principles of FN measurement and the relationship between FN and α‐amylase. We also discuss the isozymes, locations, and inhibitors of wheat α‐amylase. The effects of various aspects of starch, which is the substrate of α‐amylase, on wheat FN are also discussed, including starch structural characteristics (for example, starch granule architecture), starch susceptibility to α‐amylase, and the interaction between starch and nonstarch macromolecules (for example, lipids). Studies on the effects of planting environments (for example, temperature) and agronomic practices (for example, irrigation and fertilization) on both starch paste viscosity and FN are also reviewed. This paper highlights the importance of considering the impacts of starch and the interactions of starch and other macromolecules, including wheat α‐amylase, on wheat FN, which is important for developing strategies to solve the low FN problem.

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Section: Beyond the Enzyme And Substrate: Interactions Of Starch And mentioning

confidence: 99%

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Lin

Chen

et al. 2019

Comp Rev Food Sci Food Safe

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“…The gluten represents continuous phase around the starch granules, forming a barrier for the starch flowability . For the WS– and PS–gluten doughs, the gluten was tightly surrounded the WS and PS, which might attributed to the more regular oval shape of the starch granules (Figure A,E).…”

Section: Resultsmentioning

confidence: 96%

“…Since the dough's viscoelasticity is constantly changing during the fermentation, hence, the temperature sweeps were conducted under the yeast‐free condition. Compared with DSC scans, the evaluation of the dynamic modulus during temperature sweep measured by rheometer could not only provide information on the dough gelatinization, but also the changes of the dough structure . Figure shows the plot of the complex shear modulus | G *| and the loss factor tan δ as functions of temperature.…”

Section: Resultsmentioning

confidence: 99%

“…The increase of the | G *| was due to the hardening of the network structure as starch gelatinized. The subsequent decrease of the | G *| and tan δ might have been ascribed to the starch granular structure starts to disintegrate and the crystalline structure melts . The higher | G *| max of the WS– and CS–gluten doughs compared to the TS–, PS–, and SS–gluten doughs indicates a greater degree of structural hardening, contributing to the prevention of dough shrinkage caused by oven‐spring during heating .…”

Section: Resultsmentioning

confidence: 99%

“…Starch gelatinization is the dominant transformation in dough undergoing thermal setting . Differential scanning calorimeter (DSC) is the commonly used apparatus to investigate dough gelatinization, but it could not record the structure changes of the dough mainly caused by starch . Although the gelatinization properties of the starch have been widely studied by using DSC, effects of different starches on the structure changes of the dough in the process of the thermal setting has been lacking concerns and systematic research.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Zhang

Sun

2018

Starch Stärke

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Wheat, corn, tapioca, sweet potato, and potato starches are independently mixed into starch–gluten model doughs containing 15% (w/w) vital gluten. Fermentation properties, including gas production, and retention capacities, are studied by recording dough height and gas release kinetics through rheofermentometer. Gelatinization properties are investigated by recording changes of heat transition and dynamic moduli with temperature using a differential scanning calorimeter and control stress rheometer, respectively. Wheat starch (WS)–gluten dough has the greatest total gas production (500 mL) and gas retention coefficient (87.6%), lowest viscosity, and highest dough structure hardening during gelatinization, while potato starch–gluten dough has the smallest total gas production (85 mL) and gas retention coefficient (82.1%), highest viscosity, and lowest structure hardening during gelatinization. In addition, the ultrastructure and freezable and non‐freezable water contents are determined to investigate the structural properties of the starch–gluten model doughs. WS–gluten dough shows the most consistent and uniform ultrastructure, and highest non‐freezable water content (42.60%) among all the starch–gluten model doughs. This suggests that WS–gluten dough exhibits a better processing performance compares to the other four starch–gluten model doughs.

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Traditional Dough in the Era of Internet of Things: Edible, Renewable, and Reconfigurable Skin‐Like Iontronics

Lei

Huang

2019

Adv Funct Materials

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With the rapid development of Internet of Things technology, interactive interfaces that can promote bidirectional communications between human beings and machines will certainly play an important role. Current electronic or iontronic systems meet diverse requirements such as conductivity, mechanical compliance, stimuli responsiveness, long‐time duration, and even biocompatibility. However, for future large‐scale applications, non‐degradable and non‐recyclable components in these devices cause resource waste and environmental pollution. Here, traditional dough is used to replace non‐recyclable conductive components and fabricate a type of renewable and reconfigurable smart skin. These smart skins are self‐healing, mechanically adaptable to irregular interfaces, and can sense different gestures of a prosthetic hand as well as large and subtle scale of human motion. This work greatly extends the material choice and enables new functionality for skin‐like iontronics, and may address the concern about their impact on human health and environmental issues in the era of Internet of Things.

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Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Cited by 161 publications

References 31 publications

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Traditional Dough in the Era of Internet of Things: Edible, Renewable, and Reconfigurable Skin‐Like Iontronics

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