Wheat flour starch granule‐size distribution and rheological properties of dough. Part 1. Granulometric analysis of starch

Šebečić, Blaženka

doi:10.1002/food.19950390203

Cited by 11 publications

(2 citation statements)

References 16 publications

(6 reference statements)

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“…Previous studies found that A‐ and B‐granules possess different structures and physicochemical properties. The surface area of the B‐granules is relatively larger than that of the A‐granules, and can combine more protein, fat, and other substances . Therefore, the proportion of A‐ to B‐type granules is also important to understand starch characteristics.…”

Section: Introductionmentioning

confidence: 99%

Starch component characteristics and physicochemical properties in wheat grains with different amylose contents in relation to low light after anthesis

Liu

Ruiguo

et al. 2017

Starch Stärke

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The effect of low light on the characteristics and physicochemical properties of wheat starch components after anthesis were investigated using wheat cultivars with different amylose contents, Lunxuan 987 and Nongdanuo 50222, which were blocked to allow only 60% photosynthetic active radiation during the total grain filling (S1), early grain filling (1-10 DAA, S2), middle grain filling (11-20 DAA, S3), and later grain filling (21-30 DAA, S4) stages. The control was not shaded (CK). The results showed that the starch content, amylose, amylopectin, and relative crystallinity significantly decreased under low light conditions after anthesis. The amylose/amylopectin ratio increased in Lunxuan 987 at S2 and S3, while it decreased overall in Nongdanuo 50222. The volume and proportion of surface B-granules in Lunxuan 987 increased at S2 and S4, while those of Nongdanuo 50222 increased at each low light stage. The peak viscosity, trough viscosity, breakdown value, and enthalpy of Lunxuan 987 starch improved at S1 and S4, while the above indices in Nongdanuo 50222 decreased and were significantly higher than in Lunxuan 987. Nongdanuo 50222 showed a lower starch yield, higher B-granule volume, surface area proportion, and crystallinity than Lunxuan 987, and showed significant differences in all pasting and thermal parameters compared to Lunxuan 987. There were significant correlations between wheat endosperm starch components and their physicochemical properties, indicating that the effects of low light after anthesis on wheat starch components indirectly affected the physicochemical properties.Values within the same year, the same cultivar, and the same column followed by different letters are significantly different at p < 0.05. CK, control without shading; S1, shading during total grain filling stage; S2, shading during early grain filling stage; S3, shading during middle grain filling stage; S4, shading during later grain filling stage. 2018, 70, 1700050 Effect of low light anthesis on starch in wheat grains Ã Significant correlation at the 0.05 level; ÃÃ high significant correlation at the 0.01 level. Am, amylose; Ap, amylopectin. Starch/Stärke

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Section: Introductionmentioning

confidence: 99%

Starch component characteristics and physicochemical properties in wheat grains with different amylose contents in relation to low light after anthesis

Liu

Ruiguo

et al. 2017

Starch Stärke

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“…The influence of starch size distribution on bread characteristics has been the subject of various investigations 11. A significant effect of granule size distribution on dough has been shown for both rheological and pasting properties 12–17. Starch from sources such as wheat, rye, and triticale are non‐uniform in size since their particle size distribution is bimodal (A‐and B‐type), and, therefore, affect the pasting characteristic.…”

Section: Introductionmentioning

confidence: 99%

Starch re‐crystallization kinetics as a function of various cations

2011

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Starch retrogradation is the main cause of quality deterioration in starch‐containing foods during storage. The current work investigates the effect of different cations on the retrogradation of corn starch and the potential of reducing starch retrogradation with the aim of preparing products with an extended shelf life. To gelatinize the starch, starch–water suspensions containing various chloride salts (LiCl, NaCl, KCl, MgCl2, CaCl2, and NH4Cl) were heated in a DSC, stored up to 504 h at 8°C, and reheated again. Analysis of gelatinization behavior for each salt type indicates a relationship to the aW‐value of the starch–water system. The degree of re‐crystallization was calculated using the Avrami equation, and indicates that the starch re‐crystallization rate (k) is significantly (p < 0.01) reduced with the addition of a cation, unlike the reference (starch–water systems without salt). Further, bivalent cations such as Ca2+, Mg2+ decreased the starch re‐crystallization rate (k) more than univalent cations (Li+, NH 4+, Na+, and K+). This result may be based on the theory that high cations with higher charge densities show greater hydration, and, therefore, lower aW‐values, than cations with lower charge densities. The results illustrate important results for predicting starch quality change when using sodium replacements.

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Wheat flour starch granule‐size distribution and rheological properties of dough. Part 2. Extensographic measurements

Šebečić

1995

Nahrung

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To examine the interdependence of granulometric composition of wheat flour starch and rheological properties of dough, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule-size distribution determined in previous work (Nahrung 39 (1995) 106), were correlated with extensograms evaluated after AACC and ICC criteria as well as after recently proposed criteria by BALINT et al. (Nahrung 35 (1991) 721). Data show that smaller granules (6.5-19.5 pm in diameter) significantly increase the extensibility of dough (r = 0.600, P < 0.05) and decrease resistance to extension (r = 0.756, P < 0.005) as well as the ratio between resistance and extensibility (r = 0.855, P < 0.005), respectively. Granules >27.5 pm increase resistance to extension (0.1 > P > 0.005).Significant correlation between parameters of extensograms and different statistical, i.e. granulometrical parameters of granule-size distribution suggests the possibility that granule-size distribution can influence the visco-elastic properties of dough (elastic deformation in particular) under the conditions of extensographic measurements, as well. ZusammenfassungVerteilung der KorngroRen von Weizenmehlstarke und rheologische Teigeigenschaften. 2. Mitt. Extensographische Messungen Zur Priifung des Zusammenhangs zwischen der granulometrischen Zusammensetzung von Weizenmchlstgrke und rheologischen Teigeigenschaften wurde der Gehalt an Stiirkefraktionen, d. h. die granulometrischen und statistischen Parameter der StarkekorngroRenverteilung, die in der vorhergehenden Arbeit bestimmt wurden (Nahrung 39 (1995) 106), sowohl mit Parametern von Extensogrammen nach AACC-und ICC-Kriterien als auch mit neu vorgeschlagenen Kriterien von BALINT u. a. (Nahrung 35 (1991) 721) verglichen. Die Angaben zeigen, daO kleinere Korner (6,5 -19,5 pm Durchmesser) die Teigdehnbarkeit signifikant vergroRern (r = 0,600; P < 0,05), dagegen den Dehnungswiderstand (r = 0,756; P < 0,005) und das VerhHltnis zwischen Dehnungswiderstand und Teigdehnbarkeit (r = 0,855; P < 0,005) erniedrigen. Korner >27,5 pm erhohen den Dehnungswiderstand (0,1 > P > 0,005). Eine signifikante Korrelation zwischen den Parametern der Extensogramme und verschiedenen statistischen und granulometrischen Parametern der KorngroRenverteilung lassen erkennen, daO die Verteilung der Korngrofjen von Weizenmehlstarke die viskoelastischen Eigenschaften von Teig (insbesondere elastische Deformationen) unter den Bedingungen der extensographischen Messung beeinflussen kann.

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Wheat flour starch granule‐size distribution and rheological properties of dough. Part 1. Granulometric analysis of starch

Cited by 11 publications

References 16 publications

Starch component characteristics and physicochemical properties in wheat grains with different amylose contents in relation to low light after anthesis

Starch component characteristics and physicochemical properties in wheat grains with different amylose contents in relation to low light after anthesis

Starch re‐crystallization kinetics as a function of various cations

Wheat flour starch granule‐size distribution and rheological properties of dough. Part 2. Extensographic measurements

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