Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

Peressini, Donatella; Cavarape, Alessandro; Brennan, Margaret A.; Gao, Jingrong; Brennan, Charles S.

doi:10.1016/j.foodhyd.2019.105613

Cited by 38 publications

(20 citation statements)

References 48 publications

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“…The peak height (measurement of rigidity) of the BWF dough decreased for the inulin concentration below the level of 2.5% and increased significantly above 2.5%. A similar shift in the T p to higher temperatures was reported for inulin fortified durum wheat dough (Peressini, Cavarape, Brennan, Gao, & Brennan, 2020). Water binding properties of inulin has been considered the primary factor for the increase in the T p , by limiting the amount of available water for amorphous regions in starch granules (Juszczak et al., 2012).…”

Section: Resultssupporting

confidence: 80%

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

Ahmed

Thomas

Khashawi

2020

Journal of Food Science

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The brown wheat flour (BWF)‐based Arabic bread was fortified with chicory‐derived inulin. The objective of this work was to assess the influence of the inulin concentration (1.25 to 5%) on the rheological, textural properties, and fermentation efficacy of enriched BWF dough. Farinographic measurement established that only 3.75% BWF can be substituted by inulin in a dough formulation, which resulted in lowering the water absorption capacity. The peak gelatinization temperature, Tp detected at 74.4 °C by rheometric measurement, which increased linearly with increasing the inulin concentration. The elastic modulus (Gʹ), however, differed significantly among doughs with the addition of inulin. The dough hardness and compressibility increased as a function of inulin concentration. TPA measurement indicated that the Arabic bread fortified with 3.75% inulin was the best in texture. The addition of inulin improved the volume of CO2 generation in the yeasted dough. The distribution of starch particles on the top layer of bread surface was visualized through SEM. In‐vitro digestion and steady‐flow measurement of the BWF/inulin bread digesta exhibited a slow digestion and an increment in the apparent viscosity against the control bread, which further confirmed potential health benefits of the developed Arabic bread. Practical Application Arabic bread is a staple food in many Asian countries, and an incorporation of soluble fiber, like inulin, definitely improves its health benefits. This work optimized a formulation based on BWF and inulin with technical feasibility. Rheological and textural studies demonstrated that blend bread could be made by replacing 3.75% BWF by inulin with significantly lower water content. Inulin has replaced the sugar in the yeasted dough, and carried out the bread fermentation adequately.

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Section: Resultssupporting

confidence: 80%

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

Ahmed

Thomas

Khashawi

2020

Journal of Food Science

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“…Pasta is a staple cereal food worldwide and it is a good vehicle for delivering functional ingredients [1,2]. Vegetables contain many health-promoting phytochemicals that traditional pasta lacks [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Wang

Brennan

et al. 2021

Foods

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Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.

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“…5). 47–49 When granules reached the highest swelling, G′ progressively decreased due to a softening effect of temperature. Ascent of G′ was lower for HPH‐treated samples than control indicating that those samples are already partially gelatinized (Fig.…”

Section: Resultsmentioning

confidence: 99%

Application of high‐pressure homogenization to tailor the functionalities of native wheat starch

et al. 2020

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BACKGROUND The effect of high‐pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg−1, w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range of energy densities (70–500 MJ m−3) delivered to the sample during processing. RESULTS High‐pressure homogenization induced a partial starch gelatinization confirmed by higher digestibility. Gelatinization degree (GD) was between 13% and 83%, causing a wide range of functional properties. High‐pressure homogenization‐treated starch samples showed WRC values of 810–1910 g kg−1. Storage modulus (G′) and complex viscosity (η*) of starch dispersions were almost two and three times higher than the control at 13% and 83% GD, respectively. Positive linear relationships between GD (R = 0.98, P < 0.001), WRC (R = 0.87, P < 0.05), or rheological parameters (R = 0.89÷0.90, P < 0.01) and energy density of HPH treatments were found. CONCLUSION High‐pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry

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Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

Cited by 38 publications

References 48 publications

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Application of high‐pressure homogenization to tailor the functionalities of native wheat starch

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