Effect of heat-moisture treated maize starch on the properties of dough and bread

Miyazaki, Megumi; Morita, Naofumi

doi:10.1016/j.foodres.2004.10.015

Cited by 71 publications

(51 citation statements)

References 12 publications

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“…Significant results are reported on the HMT change of various starches i.e. canna, cassava [8], potato [9], pinhão [10] rice [11,12] and maize [13] starches having major impact on the moisture levels during heat treated modification [6]. Several studies have been started off on HMT of starches under different environments for enhancement of fundamental properties, most important to an increase in RS level [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

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Highlights a) HMT treatment used for mung bean starch modification using CCRD. b) RS level was increased in HMT starches. c) Swelling power, swelling volume, solubility was decreased in HMT starches.d) Increase in gelatinization temperature and decrease in melting enthalpy were noticed in HMT starches.e) Reduction in whiteness and increment of peak intensity were perceived in HMT starches. f) Gel hardness was found to be increased in HMT starches. IntroductionThe formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.The manner of consumption is influenced by accessibility of grains, expediency, zone and food practices of people [4]. Agriculture Ministry data of India illustrates that there is a massive intensification of legume production during 1977 to 2014 from 11.97 million tons to 19.25 million tons [5]. Due to unfavorable circumstances of weather the production rate minimizes to 17.19 million tons in 2015. Mung bean (Vigna radiata) is a commendatory legume produced in India and distributed to various nations of the domain due to its high production throughout country but its application is very fewer. Carbohydrate content in legumes is very high and has appreciable source of starch. A most promising part is played by mung bean in various groups of legumes in India; hence it stays essential to identify value added food using mung bean starch. Subsequently, it is needed to examine suitably modified mung bean starches which can be a substitute to ignore overly AbstractThe current study is focused on modification of mung bean starch which is a good source of leguminous carbohydrate for production of functional food. Combin...

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Section: Introductionmentioning

confidence: 99%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

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“…Therefore, we could conclude that arrival time decreases with increasing potato starches in the mixtures. Miyazaki and Morita (2005) reported that substitution of heat-moisture treated maize starch or normal maize starch decreased water absorption compared to the control. They observed that the values of the arrival and development times decreased by the substitution.…”

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confidence: 99%

A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars

Sarker

Yamauchi

Kim

et al. 2008

FSTR

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The dough characteristics of mixtures of wheat fl our and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water absorption of control wheat dough was higher than that for all mixture doughs and decreased signifi cantly with increases in potato starch. The peak time of wheat fl our-potato starch mixtures ranged from 21.0 to 22.5 min, with no large difference with increase of potato starch. Dough stability signifi cantly increased with increase of potato starch. The increase of potato starch in the mixtures decreased the tolerances of mixing, indicating that they were weaker than the control fl our. Breakdown time of mixtures tended to be the same as for control wheat fl our up to 5 % potato starch, above which it increased signifi cantly. Results are applicable to the substitution of potato starch in certain wheat-based foods such as noodles, breads, biscuits, and crackers.Keywords: Dough, Farinograph, Wheat fl our, Potato starch, Mixtures *To whom correspondence should be addressed. E-mail: noda@affrc.go.jp IntroductionPotato starch and wheat fl our blends are frequently used in the food industry. In Japan, potato starch is commonly used to improve the textural properties of wheat-based noodles, such as alkaline instant noodles, at a level of 5 to 15% (Noda et al., 2006). Protein content of wheat flour ranges between 6 to 14%, and lipids constitute 1% of the whole grain weight, with surface lipid content of up to 0.05% (Eliasson et al., 1981;Morrison, 1988;Zaidul et al., 2002). Protein content has effects on rheological profi les, e.g., viscosity, viscoelasticity and breakdown (Zaidul et al., 2002(Zaidul et al., , 2003a(Zaidul et al., , 2003b(Zaidul et al., , 2004. Lipids are present at lower levels and affect the swelling of wheat fl our (Morrison et al., 1993;Zaidul et al., 2002Zaidul et al., , 2003aZaidul et al., , 2003bZaidul et al., , 2004. It has also been reported that surface lipids oxidize and contribute to the so-called cereal odour of wheat starch.Farinograph is an empirical instrument, commonly used to evaluate the mechanical behaviour of wheat fl our doughs (Walker and Hazelton, 1996). Although these tests are destructive, imposing high deformations, they are useful because they reproduce process conditions rather well. Results are not given in terms of fundamental rheological properties. Thus, for studying dough rheology, researchers have also used basic rheometrical instruments, with well-defined geometries providing results in absolute physical units rather than in arbitrary units. Schofi eld and Scott-Blair (1932) were the first researchers interested in testing the fundamental viscoelastic properties of dough systems. Due to the unique characteristics of wheat protein for forming dough with viscoelastic properties, the majority of studies on dough rheology concentrate on wheat fl our dough (Bloksma, 1990;Szczesniak et al., 1983). Other studies focus on the rheology of wheat gluten, a constituent of wheat fl o...

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“…Table 2 shows that there were a significant difference in rheological properties of native cassava, modified cassava, and wheat. The decreasing value of hardness on bread made from modified cassava indicated a better performance in comparison with native cassava [1,14]. Breads made from modified cassava have a delicate texture.…”

Section: Texture Analysis (Hardness)mentioning

confidence: 92%

“…The existence of high gluten shows that wheat flour has excellent physicochemical properties. This component holds the gas to keep the volume, texture, and viscoelastic form of bread [1,2]. Indonesia's market year wheat import is 8.9 million tonnes.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

2018

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Abstract. Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness). The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV) irradiation. Emulsifier (DATEM) and hydrocolloid (xanthan gum) were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness) on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

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Effect of heat-moisture treated maize starch on the properties of dough and bread

Cited by 71 publications

References 12 publications

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

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