Controlling glass bead surface functionality - Impact on network formation in natural edible polymer systems

Brandner, Silvia; Kratky, Tim; Holtz, Kerstin; Becker, Thomas; Jekle, Mario

doi:10.1016/j.compscitech.2021.108864

Cited by 4 publications

(11 citation statements)

References 22 publications

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“…Weak unspecific adsorptions by ionic or non‐ionic forces occur for cyano‐ or rather propyl‐functionalizations. Stronger specific chemical interactions (hydrogen bonds or rather disulfide bonds) occur for amino‐ or rather mercapto‐functionalized surfaces (Brandner, Kratky, et al., 2021). For evaluating network formation of natural/hybrid artificial dough systems, the plot of torque/Farino Units (FU) against mixing time (Farinograph curve) reveals useful information.…”

Section: Wheat Dough Network Formation Depending On Particle–polymer ...mentioning

confidence: 99%

“…Actually, it would be expected that a low adhesiveness between particles supports the dissipation of energy due to a lower friction between the sliding polymer chains at the particle surface, and consequently, a lower peak resistance should be expected. However, this effect does not seem to be decisive regarding the final peak resistance, since low adhesive surface functionalizations show higher peak resistance than strong adhesive surface functionalizations (Brandner, Kratky, et al., 2021). A further influencing factor of peak resistance could be the water retention capacity (WRC, according to AACC method 56‐11 with water as solvent).…”

Section: Wheat Dough Network Formation Depending On Particle–polymer ...mentioning

confidence: 99%

“…Therefore, a competing relation of particle surface and gluten polymer for intermolecular interactions with the gluten polymer seems to be probable regarding DDT and peak resistance in the hybrid artificial systems. In consequence, an unhindered polymer network formation can take place in combination with low adhesive particles, which increase the peak resistance (Brandner, Kratky, et al., 2021). This assumption is confirmed by the equivalent effect of particle surface functionalizations in hybrid artificial systems and network‐interfering chemicals on network formation in natural wheat dough.…”

Section: Wheat Dough Network Formation Depending On Particle–polymer ...mentioning

confidence: 99%

“…Brandner, Becker, et al. (2021) and Brandner, Kratky, et al. (2021) used different functionalized glass particles to imitate wheat starch and surface functionality.…”

Section: Introductionmentioning

confidence: 99%

“…Surface functionalizations were chosen to imitate naturally occurring chemical groups on particle surfaces, like hydrophobic parts of lipids (alkyl chains) or amino groups (NH 2 ) of proteins. The defined particle surface functionalities resulted in gluten adsorption of different nature and strength (Brandner, Kratky, et al., 2021). Based on defined particle–polymer interface characteristics (strength and mechanism of adsorption, compare Table 1), the impact on gluten network formation and resulting mechanical properties could be considered for the first time with regard to a specific particle surface functionality.…”

Section: Introductionmentioning

confidence: 99%

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Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

Brandner

Becker

Jekle

2022

Journal of Food Science

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Referring to the total surface existing in wheat dough, gluten–starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed to show unambiguous relations of interface characteristics and dough rheology. Observing hybrid artificial dough systems with defined particle surface functionalization gives a new perspective. Since surface functionalization standardizes particle–polymer interfaces, the impact on rheology becomes clearly transferable and thus, contributes to a better understanding of gluten–starch interfaces. Based on this perspective, the effect of particle/starch surface functionality is discussed in relation to the rheological properties of natural wheat dough and modified gluten–starch systems. A competitive relation of starch and gluten for intermolecular interactions with the network‐forming polymer becomes apparent during network development by adsorption phenomena. This gluten–starch adhesiveness delays the beginning of non‐linearity under large deformations, thus contributing to a high deformability of dough. Consequently, starch surface functionality affects the mechanical properties, starting from network formation and ending with the thermal fixation of structure.

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Section: Wheat Dough Network Formation Depending On Particle–polymer ...mentioning

confidence: 99%

Section: Wheat Dough Network Formation Depending On Particle–polymer ...mentioning

confidence: 99%

Section: Wheat Dough Network Formation Depending On Particle–polymer ...mentioning

confidence: 99%

“…Brandner, Becker, et al. (2021) and Brandner, Kratky, et al. (2021) used different functionalized glass particles to imitate wheat starch and surface functionality.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

Brandner

Becker

Jekle

2022

Journal of Food Science

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Binders in foods: Definition, functionality, and characterization

et al. 2023

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Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry

Vidal,

Ewigmann,

Schuster

et al. 2023

Journal of Texture Studies

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A comprehensive in‐situ analysis of the developing gluten network during kneading is still a gap in cereal science. With an in‐line microscale shear kneading and measuring setup in a conventional rheometer, a first step was taken in previous works toward fully comprehensible gluten network development evaluation. In this work, this setup was extended by an in‐situ optical analysis of the evolving gluten network. By connecting a laser scanning microscope with a conventional rheometer, the evaluation of the rheological and optical protein network evolution was possible. An image processing tool for analyzing the protein network was applied for evaluating the gluten network development in a wheat dough during the shear kneading process. This network evaluation was possible without interruption or invasive sample transfer comparing it to former approaches. The shear kneading system was able to produce a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing ranged over all samples was in good agreement with traditional kneaded wheat dough just over peak consistency.

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Controlling glass bead surface functionality - Impact on network formation in natural edible polymer systems

Cited by 4 publications

References 22 publications

Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

Binders in foods: Definition, functionality, and characterization

Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry

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