Effect of damaged starch on the rheological properties of wheat starch suspensions

Barrera, Gabriela N.; Bustos, Mariela Cecilia; Iturriaga, Laura Beatriz; Flores, Silvia; León, Alberto E.; Ribotta, Pablo Daniel

doi:10.1016/j.jfoodeng.2012.11.020

Cited by 120 publications

(83 citation statements)

References 28 publications

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“…1 Response surface plots of bread quality parameters. DS damaged starch, AMY a-amylase, AMG amyloglucosidase, SVB specific bread volume, DR dimension ratio, F firmness J Food Sci Technol (October 2016) 53(10):3675-3684 3681 reducing sugars produced by enzymatic hydrolysis of the gelatinized DS granules, which have the ability to gelatinize spontaneously in cold water (Barrera et al 2013(Barrera et al , 2015Tester 1997;Morrison et al 1994). DS content significantly modified the response of most attributes of bread quality as expected.…”

Section: Discussionsupporting

confidence: 55%

“…The level of damage is related to wheat hardness and milling conditions (Hoseney 1994). The granular integrity of starch is affected by mechanical damage, resulting in modifications of rheological behavior and functional properties of the starch systems (Barrera et al 2012(Barrera et al , 2013Morrison et al 1994;Tester et al 1994). Damage of the starch granule facilitates swelling of granules (Tester 1997) and consequently, DS granules have the ability to absorb more water than native granules, and are more hydrolyzed by amylases (Hoseney 1994).…”

Section: Introductionmentioning

confidence: 99%

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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

et al. 2016

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The objective of this work was to investigate the contribution of a-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the a-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of a-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.

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Section: Discussionsupporting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

et al. 2016

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“…The diverse damaged starch content, changes in the particle size of the flour or differences in starch accessibility might explain the different pasting performance. Barrera et al (2013) mentioned that damaged starch granules facilitated hydration and swelling, increasing the viscosity of unheated starches. In the present study, in spite of the damaged starch content of the samples was significant different, pasting plots did not reveal differences on the shoulder exhibited during heat, which has been related to the amount of damaged starch (Fig.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Jet milling effect on wheat flour characteristics and starch hydrolysis

et al. 2015

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The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4 μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction.

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“…The difference in damaged starch content and particle size distribution between flours is reported to affect the RVA profile [47]. Damaged starch granules can absorb water, swell and leach out amylose and amylopectin, which causes an increase in the viscosity of starch [48].…”

Section: Figure 2 Microscopic Structure Of Dry (A) Semi-wet (B) Andmentioning

confidence: 99%

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

Ahmad

Rajab

Hani

2016

MJAS

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Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p< 0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 -80.42 °C. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product.Keywords: Grinding techniques, particle size, pasting profiles, rice flour, starch damage Abstrak Tiga jenis teknik pengisaran (kering, separa basah, dan basah) telah digunakan dalam penghasilan tepung beras. Kajian ke atas kesan teknik pengisaran pada peratusan kerosakan kanji, taburan saiz partikel, profil pempesan, sifat morfologi dan tekstur tepung beras yang dihasilkan telah dianalisa. Pengisaran basah menyebabkan peratusan kanji rosak (p< 0.05) lebih rendah secara signifikan (3.24 %) berbanding kaedah -kaedah pengisaran lain. Kajian morfologi (mikroskopi dan analisis saiz zarah) telah menunjukkan perbezaan yang signifikan antara tepung beras dari segi saiz dan bentuk granul yang terhasil. Granul memaparkan bentuk berlainan seperti poligon, bulat dan bentuk bersudut, samada wujud sebagai granul sendirian ataupun berkluster. Teknik pengisaran basah juga menghasilkan perbezaan yang signifikan (p< 0.05) berbanding teknik pengisaran lain dari segi kekerasan gel yang lebih tinggi (16.62 g). Profil pempesan menunjukkan suhu pempesan untuk tepung beras yang dihasilkan menggunakan ketiga -tiga kaedah pengisaran berada dalam julat antara 80.15 -80.42 °C. Hasil kajian dengan jelas menunjukkan bahawa tiga teknik pengisaran memberi kesan kepada ciri -ciri fizikokimia tepung beras. Hasil kajian ini sangat penting dalam menentukan kriteria tepung beras berdasarkan sifat dan sifat tekstur yang dikehendaki untuk pembuatan produk berasaskan beras.Kata kunci: Teknik pengisaran, saiz partikel, profil pempesan, tepung beras, kerosakan kanji

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Effect of damaged starch on the rheological properties of wheat starch suspensions

Cited by 120 publications

References 28 publications

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Jet milling effect on wheat flour characteristics and starch hydrolysis

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

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