Plasticizing starch by adding magnesium chloride or sodium chloride

Venkatesh, Abhijit; Boldizar, Antal

doi:10.1002/star.201600191

Cited by 5 publications

(3 citation statements)

References 30 publications

(69 reference statements)

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“…This decrease may be due to the fact that the alpha-amylase enzyme activity depends on the presence of calcium ions from its structure (Suandarram, Pandurangappa, & Murthly, 2014) and also due to the interactions between wheat flour components with the calcium salts used. It is well known that dough viscosity decreased in the presence of salt (Samustri & Suphantharika, 2012) due to the amount of amylose which leached out the starch granules (Venkatesh & Boldizar, 2017). Therefore, the increase in the calcium level from wheat flour dough stabilizes the alpha-amylase enzyme activity unable to function in calcium absence (Mironeasa & Codină, 2017) and destabilizes the wheat flour starch component.…”

Section: Resultsmentioning

confidence: 99%

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

Codină

Zaharia²,

Stroe

et al. 2018

CyTA - Journal of Food

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This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough; thus, the results obtained are similar to those reported by the Farinograph and Amylograph devices. Efecto en las propiedades reológicas de la masa de harina de trigo de adicionar iones de calcio obtenidos de sales glucónicas y lácticas RESUMEN El presente estudio analizó el efecto que provoca la adición de iones de calcio obtenidos de sales glucónicas y lácticas en las propiedades reológicas de la masa de harina de trigo. Las propiedades reológicas empíricas de la masa de harina de trigo fueron evaluadas con los siguientes aparatos: farinógrafo, amilógrafo, reofermentómetro y de número de caída. La prueba con el farinógrafo mostró que ambas variedades de iones de calcio causaron el aumento de la absorción de agua y la estabilidad de la masa, mientras que el tiempo de desarrollo de la masa se elevó con la adición de gluconato cálcico y bajó cuando se incorporó lactato de calcio. La adición de iones de calcio a la masa de harina de trigo incrementó la temperatura de gelatinización registrada por el amilógrafo y disminuyó la viscosidad pico. Asimismo, con la adición de un nivel mayor de iones de calcio se redujeron los valores de número de caída y el coeficiente de retención del parámetro en el reofermentómetro aumentó. Además, se estudió la reología oscilatoria dinámica en el rango viscoelástico lineal (prueba de barrido de frecuencia y prueba de barrido de temperatura oscilatoria). Cada una de las forma de los iones de calcio incidió en el comportamiento reológico mostrado por la masa de harina de trigo, por lo que los resultados obtenidos presentan similitud con los datos reportados por el farinógrafo y el amilógrafo.

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Section: Resultsmentioning

confidence: 99%

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

Codină

Zaharia²,

Stroe

et al. 2018

CyTA - Journal of Food

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“…Another explanation about gelatinization properties behaviour of wheat flour dough by magnesium lactate salt addition may be due to the interactions between main wheat flour components starch and proteins with magnesium salt. It is well known (Samustri and Suphantharika, 2012) that in the presence of salt the amount of amylose leached out the starch granules favoring an decrease of peak viscosity (Venkatesh and Boldizar, 2017). However at low levels of magnesium salt addition an increase in peak viscosity occur probably due to the hydrogen bonding and ionic interactions between intra-or intermolecular cross-linking of the polymer chains from the dough system in the presence of magnesium lactate salt addition.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

Codină¹,

Zaharia²,

Mironeasa³

et al. 2018

BUASVMCN-FST

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The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Farinograph, Falling Number, Amylograph and Rheofermentometer devices. During mixing dough hydration capacity decreases with the increased level of magnesium ions addition whereas the dough stability and dough development time decreases at low levels of magnesium ions addition and increases at high levels. The temperature at peak viscosity, total CO 2 volume production and the total volume of CO 2 lost decreases with the increased level of magnesium addition. PCA analysis shows that the wheat flour with 100 mg and 150 mg /100g magnesium ions addition presents a similar behaviour slightly different to those with 200 mg /100g magnesium ions addition (P < 0.05).

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“…The temperature of 95 °C was chosen in order to ensure that the starch fraction in the concentrate was properly gelatinized. Even though barley starch has a peak gelatinization temperature around 55-65 °C [24][25][26], the higher temperature of 95 °C, which is common when gelatinising potato starch [27], was used in order to ascertain that the crystalline starch structure was disintegrated and the material transformed to a molecular solution. The films were casted in 85 mm diameter Petri dishes and were dried at room temperature for about 5 days.…”

Section: Preparation Of Free-standing Filmsmentioning

confidence: 99%

Flow Behaviour and Microstructure of a β-Glucan Concentrate

et al. 2018

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The extensional viscosity is an important rheological characteristic of polymer melts. It is however not as frequently reported on as the shear viscosity. The extensional viscosity is of special interest when considering polymeric materials for foaming and film blowing processes. Here, the extensional (and shear) viscosity along with the melt strength and the tensile properties of the corresponding solid film of a β-glucan concentrate are reported on. A capillary viscometer equipped with a hyperbolic die, yielding a contraction flow, was used to assess the extensional viscosity of the aqueous β-glucan compound at room temperature and at elevated temperatures (110 and 130 °C). In general, the extensional viscosity as well as the shear viscosity decreased with increasing deformation rate. The influence of two different amounts of added water (40 and 50%) was also examined. As expected, both types of viscosities decreased with increasing temperature. It is suggested that gelatinization of the starch fraction in the concentrate at 110 and 130 °C contributes to temperature dependence of the viscosity. To some extent, this is supported by light microscopy and confocal scanning laser microscopy studies of the microstructure of the materials. The results reported here indicate that the β-glucan concentrate might, after some modifications, be used as a complement to fossil-based polymers and processed by conventional manufacturing techniques.

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Plasticizing starch by adding magnesium chloride or sodium chloride

Cited by 5 publications

References 30 publications

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

Flow Behaviour and Microstructure of a β-Glucan Concentrate

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