Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)–Review

Elgadir, M. Abd; Bakar, Jamilah; Zaidul, I.S.M.; Rahman, Russly Abdul; Abbas, K. A.; Hashim, Dzulkifly Mat; Karim, Roselina

doi:10.1111/j.1541-4337.2009.00078.x

Cited by 27 publications

(14 citation statements)

References 92 publications

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“…Data reported by Ratnayake and Jackson (2006) show that large starch granules begin to break apart at around 55 to 60°C, indicating starch disintegration during gelatinization. It is, therefore, likely that similar modification took place in cassava starch in this study, since cassava starches have been reported to exhibit even lower onset gelatinization temperature than corn starches (Elgadir et al, 2009). The packed bulk density (0.62 g/mL) obtained for native HQCF in this study is within the range (0.55 to 0.77 g/mL) previously reported by Iwe et al (2017) for HQCFs produced from five different cassava varieties.…”

Section: Integrated Food Sciencesupporting

confidence: 84%

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Akintayo

Oyeyinka

Aziz

et al. 2020

Journal of Food Science

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This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high‐quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. Practical Application Bread from wheat‐cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by‐product in the wheat starch industry.

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Section: Integrated Food Sciencesupporting

confidence: 84%

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Akintayo

Oyeyinka

Aziz

et al. 2020

Journal of Food Science

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“…According to Singh et al (2003), enthalpy of gelatinisation of the starches from different botanical sources was: 12.5-17.9 J/g for potato starch, 12-14 J/g for corn starch, 8.2-13 J/g for rice starch and 9-17.9 J/g for wheat starch. When heat was applied to a food system containing starch, the initial temperature of gelatinisation of the starch and the temperature of the peak increased, meanwhile the gelatinisation enthalpy decreased (Abd Elgadir et al 2009). During bread baking, starch granules swell and gelatinise.…”

Section: Resultsmentioning

confidence: 99%

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Wronkowska

Haros

Soral‐Śmietana

2012

Food Bioprocess Technol

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The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and technological quality of gluten-free bread. The effect of exchange of gluten-free formulation mass by buckwheat flour in 10, 20, 30 and 40 % was investigated. The increase in loaf specific volume with rising buckwheat flour addition was observed. Compared with the control sample, decrease in whiteness and increase in redness and yellowness of crumb were noticed. The rising amount of buckwheat flour in gluten-free bread formulation caused a decrease in crumb hardness during storage. This was in agreement with the decrease in starch gelatinisation enthalpy with the increasing amount of buckwheat flour in gluten-free formula in comparison with the control sample. Buckwheat flour could be incorporated into gluten-free formula and have a positive influence on bread texture and delaying its staling.

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“…Starch forms an important part of the human and ruminant diet. The most significant property of starch is its thermal behavior, recently comprehensively reviewed for selected starches as studied by differential scanning calorimetry [20]. Extrusion processing offers a continuous means of thermally processing starch while also imparting mechanical energy which aids mixing and starch conversion.…”

Section: Starchmentioning

confidence: 99%

“…Note:References 5,6,7,20,49,50, 61 and 71 can be regarded as of outstanding interest to the narrow field of this review article which is achieving polysaccharide functionality through extrusion processing. The vast field of reviewing food functionality in general as a result of extrusion processing was beyond the scope of this article.…”

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confidence: 99%