Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy

Román‐Gutiérrez, Alma Delia; Guilbert, Stéphane; Cuq, Bernard

doi:10.1006/fstl.2002.0932

Cited by 55 publications

(29 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, the height of the mixing curve gradually increases to a peak (Hoseney, 1994) and then slowly decreases with increasing hydration. SEM images in the study of Roman-Gutierrez et al (2002) showed that hard wheat flour particles appear to swell with increasing mixing time. The study of Rao et al (2000), consistent with our own observations showed that extra-strong wheat cultivars had greater elasticity and needed more mixing.…”

Section: Non-linear Rheological Elastic Properties Of Dough As a Funcmentioning

confidence: 98%

Effect of mixing on LAOS properties of hard wheat flour dough

Yazar

Duvarcı

Tavman

et al. 2016

Journal of Food Engineering

View full text Add to dashboard Cite

Hard wheat flour dough Farinograph mixing a b s t r a c t Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network.

show abstract

Section: Non-linear Rheological Elastic Properties Of Dough As a Funcmentioning

confidence: 98%

Effect of mixing on LAOS properties of hard wheat flour dough

Yazar

Duvarcı

Tavman

et al. 2016

Journal of Food Engineering

View full text Add to dashboard Cite

show abstract

“…Figure 2 shows particles of different sizes that when present in flours characterize degradation of the molecular matrix of cells. The granular structures can be the result of starch and protein fractions, which are broken by the action of the solvent during the lipid extraction process of passion fruit peel flour (Hess, 1975;Roman-Gutierrez et al, 2002).…”

Section: Resultsmentioning

confidence: 99%

Mass loss, physicochemical characteristics of passion fruit peel (Passiflora edulis Sims) submitted to drying process

Silva¹,

Cagnin²,

Caliari³

et al. 2015

Afr. J. Agric. Res.

View full text Add to dashboard Cite

The peel of passion fruit has interesting properties, mainly as a source of dietary fiber, but there are few studies concerning the use of this portion of the fruit. This work aimed to evaluate the use of passion fruit peel to obtain flour through the characterization of the physicochemical properties of the peel of fresh passion fruit and subjected to drying process. Subsequently, the samples underwent weight loss process and scanning electron microscopy (SEM). We evaluated the moisture content, dry matter, crude protein and ash, lipids, water activity, instrumental color parameters, absorption rate in milk, the solubility rate in milk, absorption rate in milk drink, rate solubility milk drink, the mathematical modeling of mass loss and scanning electron microscopy to passion fruit peel flour. The quantification of chemical and physical characteristics indicated that the flour may have potential for use in dairy beverages. The considerable concentration of fiber, especially insoluble fiber which obtained value of 23.70%, supposes that this flour can be studied for use in enrichment of food products. Fiber analysis confirmed the presence of this material and SEM showed that the starch can be degraded by drying and lipid extraction. The peel of the passion fruit can be reused by flour production which indicates that fruit has potential for products enrichment.

show abstract

“…Electron microscopy aims to analyse the sizes and shapes of crystalline and amorphous structures and inorganic and biological samples (Roman-Gutierrez, et al, 2002). Figure 6 presents the scanning electron microscopy (SEM) of the FVR flour and further residue after sequential extraction at 0 and 60 days of storage.…”

Section: Fvr Flour Chemical Structure Through the Sequential Extractimentioning

confidence: 99%

“…Granular and lentil-shaped structures represent starch and protein fractions, respectively (Roman-Gutierrez et al, 2002). FVR flour has a high content of polysaccharides and proteins (Ferreira et al, 2013).…”

Section: Fvr Flour Chemical Structure Through the Sequential Extractimentioning

confidence: 99%

“…The images in Figure 6 (C, D, E, F, G, H, I and J) present the FVR flour after the sequential extraction process, where each extractor was in contact with the sample for one hour. This contact allowed the hydration of the molecular matrix, affecting its degradation (Roman-Gutierrez et al, 2002).…”

Section: Fvr Flour Chemical Structure Through the Sequential Extractimentioning

confidence: 99%

See 1 more Smart Citation

Effects of storage on the sequential extraction of micronutrients and trace elements in fruit and vegetable residue flour

Reis

Gonçalves

2014

Chemical Speciation & Bioavailability

View full text Add to dashboard Cite

Sequential extraction consists of the use of a number of extractors with different chemical properties that are progressively applied to a sample. The objective of this study was to evaluate the influence of sequential extraction of Cu, Fe, Mn, Mg and Zn from fruit and vegetable residue flour during storage for up to 60 days. The following extractors were applied: 1M calcium chloride, 0.1M acetic acid/5% ammonium acetate (pH 5.0), 0.5M acetic acid and 0.5M hydrochloric acid; the storage times were 0, 30 and 60 days. Storage for up to 60 days did not affect the total content of the metals. However, changes were observed in the chemical structure of the sample, which influenced the profile extraction of the metals. At least five distinct chemical species of each metal were analysed, which could influence the bioavailability and metabolic processes inherent in the sample itself.

show abstract

Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy

Cited by 55 publications

References 17 publications

Effect of mixing on LAOS properties of hard wheat flour dough

Effect of mixing on LAOS properties of hard wheat flour dough

Mass loss, physicochemical characteristics of passion fruit peel (Passiflora edulis Sims) submitted to drying process

Effects of storage on the sequential extraction of micronutrients and trace elements in fruit and vegetable residue flour

Contact Info

Product

Resources

About