Understanding high pressure-induced changes in wheat flour–water suspensions using starch–gluten mixtures as model systems

Vallons, Katleen J. R.; Arendt, Elke K.

doi:10.1016/j.foodres.2009.12.010

Cited by 34 publications

(24 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Szymonska, Krok, and Tomasik () reported that deep freezing of starch gives rise to more folded and unorganized microstructure of granules. Similar observations were found in the high‐pressure chamber compressed starch (Vallons & Arendt, ).…”

Section: Resultssupporting

confidence: 85%

“…NF, nonfermented flour; NF FTC 3, nonfermented flour freezing/thawing cycle 3; NF FTC 5, nonfermented flour freezing/thawing cycle 5; NF FTC 7, nonfermented flour freezing/thawing cycle 7; FF, fermented flour; FF FTC 3, fermented flour freezing/ thawing cycle 3; FF FTC 5, fermented flour freezing/thawing cycle 5; FF FTC 7, fermented flour freezing/thawing cycle 7 Szymonska,Krok, and Tomasik (2000) reported that deep freezing of starch gives rise to more folded and unorganized microstructure of granules. Similar observations were found in the high-pressure chamber compressed starch(Vallons & Arendt, 2010).…”

supporting

confidence: 87%

See 1 more Smart Citation

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

Yaqoob

Liu

Zhao

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, and the irregular shape of particles. Rapid Visco Analyzer (RVA) exhibited different pasting behavior on the dough. The molecular structure had similar profiles but showed several discernible absorbance at the different wavelengths. Differential scanning calorimetry (DSC) showed an increase in melting temperature range due to fermentation and freezing/thawing treatment attributed to more heterogeneous morphology. Overall, the results of this research showed the insight alterations that induce the changes in corn flour leading to improvement in some properties and it may enhance the acquaintance about the upright revolution in the profile of corn dough and its potential usage in industry and homes.

show abstract

Section: Resultssupporting

confidence: 85%

supporting

confidence: 87%

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

Yaqoob

Liu

Zhao

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Szymonska et al reported that some clear ring‐like organization and folded microstructure could be observed on the starch surface after deep‐freezing. Similar effects could be observed on the compression of starch at a high pressure chamber .…”

Section: Resultssupporting

confidence: 78%

Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles

et al. 2015

View full text Add to dashboard Cite

The role of starch in frozen dough was investigated by freezing and thawing wheat starch suspension for 3, 7, and 10 cycles. Freezing caused an increasing damaged starch and leaching materials, as well as the morphological changes of the starch granules. After 10 cycles of freezing and thawing, the relative crystallinity and short‐range order increased by 4.3% and 0.251, respectively. These changes resulted in a substantial increase in the gelatinization temperatures, melting enthalpy, and pasting viscosities. Freezing/thawing‐treated starch (FTS) showed high susceptibility to enzyme hydrolysis while the resistant starch content of 10 FTS decreased by 28%. Compared with the native starch, an apparent decrease was observed in the specific volume of 86% substitution of bread with FTS while the crumb firmness significantly increased (p > 0.05). Our results showed that freezing could significantly alter the structural and functional properties of wheat starch, thus facilitating irreversible structural transformations from dough to bread.

show abstract

“…). This result is consistent with previous studies of soy protein isolate and wheat gluten mixtures treated at 100–400 MPa, and of other polysaccharide protein mixtures . Further, varying the holding time at 600 MPa also had an effect on hardness ( P < 0.05) (Fig.…”

Section: Resultssupporting

confidence: 92%

Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high‐pressure processing on their gel properties and structure

et al. 2018

View full text Add to dashboard Cite

show abstract

Understanding high pressure-induced changes in wheat flour–water suspensions using starch–gluten mixtures as model systems

Cited by 34 publications

References 31 publications

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles

Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high‐pressure processing on their gel properties and structure

Contact Info

Product

Resources

About