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Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
- Source :
- SEDICI (UNLP), Universidad Nacional de La Plata, instacron:UNLP
- Publication Year :
- 2018
- Publisher :
- Springer Science and Business Media LLC, 2018.
-
Abstract
- Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the technological quality of white bread. The effects of high concentrations of Hi-Maize (HM), a type 2 RS, in dough formulations were analyzed by farinograph, dynamic rheometric assays, texture profile analysis, and ¹H-NMR relaxation measurements and related to particle size and microstructural characteristics studied by different microscopy techniques (SEM, ESEM, CLSM). Up to 30% replacement with HM was performed. Water absorption increased and development time and stability decreased when the amount of HM increased. Water mobility increased suggesting a change in water binding. The mechanical spectra indicated a prevalence of the solid-like character in all samples, but the G′ (storage modulus) vs. G′′ (loss modulus) plot suggested a pronounced change in the microstructure of dough at the highest level of replacement. Dough was harder, more adhesive, and less resilient when the HM content was increased. The use of HM in the premix formulations not only diluted the gluten content but also changed the size particle distribution of starch granules by increasing the fraction with smaller sizes. Thus, more compact matrices were obtained with a noticeable disruption of the gluten network at the highest level of replacement. However, an intermediate level of RS addition (20%) still rendered a dough with satisfactory rheological properties for breadmaking.<br />Centro de Investigación y Desarrollo en Criotecnología de Alimentos
- Subjects :
- Absorption of water
food.ingredient
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS
Industrial and Manufacturing Engineering
Alimentos y Bebidas
0404 agricultural biotechnology
food
Wheat dough
Dynamic modulus
Food science
Resistant starch
Safety, Risk, Reliability and Quality
Microstructure
Ciencias Exactas
chemistry.chemical_classification
Farinograph
Microscopy
Process Chemistry and Technology
food and beverages
Química
04 agricultural and veterinary sciences
Dynamic mechanical analysis
040401 food science
Gluten
chemistry
Resistant maize starch type 2
Particle size
Rheology
Water binding
Food Science
Subjects
Details
- ISSN :
- 19355149 and 19355130
- Volume :
- 11
- Database :
- OpenAIRE
- Journal :
- Food and Bioprocess Technology
- Accession number :
- edsair.doi.dedup.....57d82b7349bf0376afe65d6e805f0ab7
- Full Text :
- https://doi.org/10.1007/s11947-018-2083-8