Rheological and Thermo-mechanical Characterization of Starch – Protein Mixtures

Pătraşcu, Livia; Banu, Iuliana; Vasilean, Ina; Aprodu, Iuliana

doi:10.1016/j.aaspro.2016.09.065

Cited by 10 publications

(5 citation statements)

References 33 publications

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“…In defining the rheological behavior of the dough, starch and gluten are important molecules from flour. Among the main compositions of the flour, starch is mainly known to behave as a nonlinear viscoelastic response, while it is reported that gluten is responsible for dough elasticity, being highly resistant to stress sweep ( 28 ). The storage modulus (G′) of the wheat dough gives the concept of the deformation energy stored in the dough after oscillation and provides its elastic behavior.…”

Section: Resultsmentioning

confidence: 99%

Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation

et al. 2022

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The effects of ultraviolet-B (UV-B) radiation on the physiological properties, phenolic acid accumulation, and dough-making quality of wheat during germination were investigated. UV-B radiation inhibited the wheat sprout length and reduced the dry matter loss. As phenolic acids were principally present in the kernels' bran, UV-B radiation could promote their accumulation in the interior of germinated wheat (GW). The total phenolic compounds, ascorbic acid, and antioxidant activity were also enhanced significantly during germination with UV-B. UV-B improved the development time, stability time, rheological properties, and viscosity of GW, and inhibited the α-amylase activity, the destruction of the amorphous region of starch particles, and the proteins degradation process during germination, and thus the deterioration of dough-making quality caused by germination was inhibited. Therefore, UV-B radiation could be a potential approach to enhance the nutritional and dough-making quality of germinated whole wheat flour.

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Section: Resultsmentioning

confidence: 99%

Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation

et al. 2022

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“…2a SPI provided the most strengthening effect in potato starch doughs, with increases up to 250% in G1' with respect to the protein-free dough. Important increases in G' and G'' were also found by Patraşcu, Banu, Vasilean, & Aprodu (2016) when added SPI to potato starch systems. However, in the case of wheat starch was the CA-protein who had the highest effect on dough consistency leading to increases in G1' and G1'' of 320% while SPI only led to an increase of 105%.…”

Section: Dynamic Oscillatory Rheologymentioning

confidence: 87%

Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

Villanueva

Pérez-Quirce

Collar

et al. 2018

LWT

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The study of new gluten-free (GF) foods is necessary since consumers intolerant to gluten are more and more frequently diagnosed. The study evaluated the impact of acidification -with acetic+lactic blend at 0.5 g/100 g level-and protein fortification -with caseinate (CA) or soy-protein isolate (SPI)on the rheological features of wheat, corn, potato and tapioca starch-based bread doughs. Oscillatory and creep-recovery tests were carried out to characterise their viscoelastic behaviour, and thermomechanical tests were performed to assess their visco-metric performance. Dough stickiness was also measured. The acid blend had a modulator effect on dough rheological properties that depended on both the type of protein and the source of the starch. Proteins structured and strengthened the doughs especially those made with SPI-potato starch and CA-wheat starch mixtures. Acidification decreased G' and G'' moduli until 70% with respect to unacidified doughs. The effect was much more marked in protein-fortified doughs. A significant increase in all pasting viscosities was observed with protein addition, particularly in the case of CA. In general, protein addition decreased dough stickiness whereas the opposite effect was noted with the presence of acid. Acidification of protein-enriched starch matrices modulate dough rheological properties which are of relevance in GF products development.

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“…Frequency sweep testing can be used to provide information about the type of gel formed in mixed starch-protein samples; protein addition to starch-based batters has been reported to have a significant effect on moduli (Patraşcu, Banu, Vasilean, & Aprodu, 2016). Generally, protein gels show greater frequency dependence, indicating that they are weaker gels, while starch gels are stronger and more independent of frequency (Joshi et al, 2014).…”

Section: Rheological Propertiesmentioning

confidence: 99%

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Zhang

Qiao

Zhao

et al. 2021

Trends in Food Science & Technology

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Rheological and Thermo-mechanical Characterization of Starch – Protein Mixtures

Cited by 10 publications

References 33 publications

Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation

Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation

Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

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