Xyloglucan

Nishinari, Katsuyoshi; Takemasa, Makoto; Suzuki, Y.; Yamatoya, Kazuhiko

doi:10.1016/b978-0-12-820104-6.00029-2

Cited by 3 publications

(4 citation statements)

References 99 publications

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“…At 25 °C, the apparent viscosity of XT decreased with increasing shear rate and indicated shear-thinning flow, which was not significantly affected by concentrations of >0.5%. These results are consistent with previously reported results [45,46].…”

Section: Scanning Electron Micrographssupporting

confidence: 94%

“…At 25 • C, the apparent viscosity of XT decreased with increasing shear rate and indicated shear-thinning flow, which was not significantly affected by concentrations of >0.5%. These results are consistent with previously reported results [45,46]. Figure 5 shows the shear rates of the polysaccharide thickener solutions, which exhibited nearly Newtonian fluid behavior in MTG and TG.…”

Section: Scanning Electron Micrographssupporting

confidence: 92%

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Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

Fujii

Usui

Ohsuga

et al. 2023

Foods

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This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind gum (MTG; thermoresponsive xyloglucan), tamarind gum (TG), and xanthan gum (XT). The mechanical properties of the added polysaccharide thickener solutions and bread dough, the mechanical properties and sensory characteristics of rice-flour bread, and the aging properties of rice-flour bread were measured. The results showed that the MTG solution exhibited solification at 40 °C and gelation below 40 °C, which affected the dynamic viscoelasticity of the dough. The addition of MTG to gluten-free rice-flour bread reduced the specific volume, increased the moisture content, and reduced the stress at 70% compression. Therefore, the bread with MTG added was soft, moist, and preferred over other those with other additives. In terms of preservation, the addition of 0.5–0.75% of polysaccharides inhibited the hardening and aging of beard with MTG added. This indicates that the addition of MTG at low concentrations is effective in preserving gluten-free rice-flour breads. We found that the thickening polysaccharides had to be added in appropriate concentrations to improve the bread-making properties and achieve the preferred effect.

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Section: Scanning Electron Micrographssupporting

confidence: 94%

Section: Scanning Electron Micrographssupporting

confidence: 92%

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

Fujii

Usui

Ohsuga

et al. 2023

Foods

View full text Add to dashboard Cite

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“…The xyloglucan structure is based on the heptasaccharide unit present in xyloglucan from tamarind where one or two of the xylose residues may be decorated with galactose residues to give octasaccharides and nonasaccharides. 86 …”

Section: Defining Dietary Fiber In White Flourmentioning

confidence: 99%

“…This repeated disaccharide is typical of RG-I from other sources where the rhamnose residues may be decorated with arabinan and/or galactan and/or arabinogalactan side chains (indicated as R). The xyloglucan structure is based on the heptasaccharide unit present in xyloglucan from tamarind where one or two of the xylose residues may be decorated with galactose residues to give octasaccharides and nonasaccharides 86.…”

mentioning

confidence: 99%

Challenges to Increasing Dietary Fiber in White Flour and Bread

Shewry,

Prins,

Kosik

et al. 2024

J. Agric. Food Chem.

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Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10−15% in whole grain bread and flour. We therefore discuss the challenges and barriers to developing and exploiting new types of wheat with high fiber content in white flour. These include defining and quantifying individual fiber components and understanding how they are affected by genetic and environmental factors. Rapid high throughput assays suitable for determining fiber content during plant breeding and in grainutilizing industries are urgently required, while the impact of fiber amount and composition on flour processing quality needs to be understood. Overcoming these challenges should have significant effects on human health.

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