2008
DOI: 10.1094/cchem-85-4-0455
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Gelatinization and Retrogradation Kinetics of High‐Fiber Wheat Flour Blends: A Calorimetric Approach

Abstract: Cereal Chem. 85(4):455-463The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated when designing high-fiber wheat bread. Effects of flour replacement at different levels (6-34%) by soluble (inuline [FN]), partially soluble (sugar beet [FX], pea cell wall [SW]), and insoluble (pea hull [EX]) DF on wheat dough thermal profiles have been investigated by simulating baking, cooling, and storage in differential scanning calorimetry (DSC) pans. In general, DF incorporation into … Show more

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Cited by 78 publications
(68 citation statements)
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“…Brennan & Samyue (2004), suggested that the inulin inhibited starch gelatinization and pasting to explain the decreasing peak viscosity measured using a pasting cycle and RVA. Although, this is at odds with the results obtained on breads prepared with a number of fibres, including inulin (1 to 5g Fibruline), which showed that inulin did not have a significant effect on starch gelatinisation temperature (Santos, Rosell & Collar, 2008). …”
Section: Crumb Hardness / Firmnessmentioning
confidence: 77%
“…Brennan & Samyue (2004), suggested that the inulin inhibited starch gelatinization and pasting to explain the decreasing peak viscosity measured using a pasting cycle and RVA. Although, this is at odds with the results obtained on breads prepared with a number of fibres, including inulin (1 to 5g Fibruline), which showed that inulin did not have a significant effect on starch gelatinisation temperature (Santos, Rosell & Collar, 2008). …”
Section: Crumb Hardness / Firmnessmentioning
confidence: 77%
“…The fibrous sourdough added has the ability to interact with water, therefore limiting the water available for starch gelatinization/ recrystallization and most likely modifying the structure of the crystals produced, as has been previously observed for some fibers (Peng et al 2010). In fact, flour replacement at different levels by dietary fibers from different sources significantly modifies the qualitative and quantitative thermal profile on starch gelatination and amylopectin retrogradation and kinetics during storage in different extend depending on the fiber source (Santos et al 2008). On the other hand, several studies provide evidence that exo-polysaccharides produced by sourdough LAB have the potential to improve bread texture and shelf life (Arendt et al 2007).…”
Section: Texture Analysismentioning
confidence: 89%
“…The wheat and rice flours had notably lower WHC and SV than tef flours. The higher fiber content in tef flours, as whole meal (Collar & Angioloni, 2014b), could also explain its higher water binding capacity with respect to refined wheat and rice flours (Santos, Rosell, & Collar, 2008). Tef flours from mill 2 also had significantly higher WHC, SV, OAC, WAI, WSI and SP.…”
Section: Technological Functional Propertiesmentioning
confidence: 99%