Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Wu, Kao; Gan, Ren‐You; Dai, Shuhong; Cai, Yi-Zhong; Corke, Harold; Zhu, Fan

doi:10.1111/1750-3841.13240

Cited by 28 publications

(19 citation statements)

References 53 publications

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“…Pasting properties of flour were determined using a Rapid Visco‐Analyzer (RVA) model 3D (Newport Scientific, Warriewood, Australia) mainly following a previously reported method . Flour (3.5 g, 14% moisture basis) was mixed with 0.5 mM AgNO 3 solution (25.0 g) in a canister and loaded using STD1 heating and cooling profile.…”

Section: Methodsmentioning

confidence: 99%

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Gunaratne

Gan

et al. 2018

Starch Stärke

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Brown rice presently attracts a growing number of customers due to its perceived health benefits, but its cooking properties differ from white rice. This study aims to investigate the relationship between physicochemical properties and cooking properties of brown rice and white rice. Brown rice samples generally are found to have higher thousand kernel weight, and minimum cooking time, but lower length/breadth ratio, pasting viscosity values (except setback), swelling power, water uptake ratio, gruel solid loss, cooked length/breadth ratio, and elongation ratio than white rice. Brown and white rice from the same cultivar show some differences regarding their gelatinization properties. The cooking property differences between brown and white rice may be explained by impact of embryo and protection by bran layers. Correlation analysis indicate that cooking properties are little correlated to the flour physicochemical properties, except minimum cooking time. Although apparent amylose content show strong correlations with most flour physicochemical properties, gelatinization temperature may be preferred to be used for prediction of minimum cooking time in both brown and white rice.

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Section: Methodsmentioning

confidence: 99%

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Gunaratne

Gan

et al. 2018

Starch Stärke

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“…The mathematical approach remains to be applied to other starch systems. The mathematical models (polynomial equations (order 2)) have also been applied to probe the interactions among various components in flour mixtures (Wu et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Dai

Gan

et al. 2016

Food Bioprocess Technol

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Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.

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“…Blending different natural compounds together could be an easy and safe way to physically modify them to achieve improved properties. [ 17,18 ] The molecular interaction between KGM and starch was found to impact the pasting, rheological properties of corn starch, [ 19 ] and could also affect the gelatinization, retrogradation, and complexation properties of potato starch and broad bean starch. [ 20 ] The blend films formed by KGM and starch such as KGM/pea starch film, [ 21 ] KGM/cassava starch film have been previously studied.…”

Section: Introductionmentioning

confidence: 99%

Regular Film Property Changes of Konjac Glucomannan/Mung Bean Starch Blend Films

et al. 2020

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A series of konjac glucomannan (KGM) and mung bean starch (MBS) blend films with different mixing ratios are prepared, and their microstructure, molecular interactions, and film properties are evaluated. Results indicate that increased KGM content can contribute to the smoother and denser microstructure of the cross section of the KGM/MBS blend films, especially when it is >50%. Fourier transform infrared spectroscopy and X-ray diffraction analysis indicate the existence of molecular interactions among the film components. A mixing ratio of KGM:MBS = 7:3 is suggested to have the optimum mechanical property, but other physical properties such as water contact angle, water vapor permeability (WVP), swelling and solubility, differential scanning calorimetry endothermic peak temperatures, and thermal gravimetric onset temperatures exhibit different change tendencies. These properties could be more impacted by the film's structure and intrinsic molecular properties than the molecular interactions. Moreover, high linearity against component ratio is observed for mechanical properties, water contact angle, swelling and solubility, and WVP, which may offer suggestions for film property predictions. The obtained results may offer suggestions to prepare edible films with desired properties based on KGM and MBS.

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Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Cited by 28 publications

References 53 publications

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Regular Film Property Changes of Konjac Glucomannan/Mung Bean Starch Blend Films

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