The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

“…The pasting behavior of flour and starch is largely dictated by granule rigidity and granule swelling [ 35 ]. PV is reached when the rate of swelling is equal to the rate of breakdown during heating [ 36 ].…”

Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

“…In the presence of sugar and acid, the PV of starches increased by about 40–70% compared to the neutral system, except RS ( Figure 4 ). The increase in PV of starches in sugar–acid solution is similar to the increasing trend of the PV of wheat starch in the sucrose solution [ 17 ]. Woodbury, Grush, Allan and Mauer [ 17 ] observed an increase in the PV of wheat starch in 1.0 M sucrose solution (2.0 M mono solution).…”

“…The addition of sucrose concentrations (0–30%) significantly increased the peak viscosity (PV) and final viscosity (FV) of tapioca starch [ 13 ]. However, increasing sucrose concentration to ~51% showed a reverse effect by decreasing the PV and FV of wheat starch [ 17 ]. The effects of sucrose addition on the rheological properties of starch gels reported in the literature are rather contradictive.…”

Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations

“…15,19 Beyond concentration effects, differences in T gel elevation between sweetener types at the same concentration have been attributed to stereochemical differences between the sweetener structures and intermolecular hydrogen bonding potential. 10,15,17 For example, sucrose-based OS have a greater number of equatorial hydroxyl groups and dynamic hydration numbers (n DHN ) than sucrose and other mono-and disaccharides, and a strong linear correlation has been found between the n DHN of sugars and OS and their effective number of hydroxyl groups available for hydrogen bonding (N OH,s ). 25 At the 45% and 60% concentrations, kestose, lactosucrose, and stachyose solutions resulted in higher T gel s than sucrose and the other pure OS studied (Fig.…”

“…15 Sugar solutions may behave as one solvent rather than as individual components, 16 and correlations between sweetener solution properties and the T gel and pasting temperature of starch have been found to be stronger than correlations between dry sweetener properties and these starch traits. 10,15,17 For example, the correlation strength of sweetener dry T g (i.e., intrinsic property) compared to the T gel onset of wheat starch was moderate (r = 0.58), while the correlation between sweetener solution η and T gel was much stronger (r = 0.93). 15 Oligosaccharides (OS), including non-digestible OS (NDOS), are defined as carbohydrates containing 2 to 20 monosaccharide units linked via glycosidic linkages.…”