1
|
Zou Y, Ye F, Zhang Z, Liu X, Zhao G. Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism. Food Chem 2024; 451:139512. [PMID: 38718641 DOI: 10.1016/j.foodchem.2024.139512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/26/2024] [Accepted: 04/27/2024] [Indexed: 05/26/2024]
Abstract
In view of the merits of all-purpose wheat flour (APWF) to soft wheat flour (SWF) in cost and protein supply, the feasibility of heat-moisture treatment (HMT, 19% moisture for 1 h at 60, 80 and 100 °C, respectively) to modify APWF as a substitute SWF in making short dough biscuits was explored. For underlying mechanisms, on the one hand, HMT reduced the hydration capacity of damaged starch particles by coating them with denatured proteins. On the other hand, HMT at 80 °C and 100 °C significantly denatured gluten proteins to form protein aggregates, highly weakening the gluten network in dough. These two aspects jointly conferred APWF dough with higher deformability and therefore significantly improved the qualities of biscuits. Moreover, the qualities of biscuits from APWF upon HMT-100 °C were largely comparable to that from SWF, even higher values were concluded in spread ratio, volume, specific volume and consumer acceptance.
Collapse
Affiliation(s)
- Yiyuan Zou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaoqing Liu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
| |
Collapse
|
2
|
Wu C, Gao F, Jia J, Guo L, Zhang C, Qian JY. Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour. Food Chem 2024; 450:139336. [PMID: 38640540 DOI: 10.1016/j.foodchem.2024.139336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/30/2024] [Accepted: 04/09/2024] [Indexed: 04/21/2024]
Abstract
The lipase (LA) and peroxidase (POD) activities, as well as morphological structure, physicochemical and digestion properties of sand rice flour (SRF) treated with superheated steam (SS), were investigated. SS treatment at 165 °C completely deactivated LA and resulted in a 98% deactivation of POD activities in SRF. This treatment also intensified gelatinization, induced noticeable color alterations, and decreased pasting viscosities. Furthermore, there was a moderate reduction in crystal structure, lamellar structure, and short-range ordered structure, with a pronounced reduction at temperatures exceeding 170 °C. These alterations significantly impacted SRF digestibility, leading to increased levels of rapidly digestible starch (RDS) and resistant starch (RS), with the highest RS content achieved at 165 °C. The effectiveness of SS treatment depends on temperature, with 165 °C being able to stabilize SRF with moderate changes in color and structure. These findings will provide a scientific foundation for SS applicated in SRF stabilization and modification.
Collapse
Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Fan Gao
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Juan Jia
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Lunan Guo
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China.
| |
Collapse
|
3
|
Kim SH, Jo YJ, Lee SH, Park SH. Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making. Foods 2024; 13:1678. [PMID: 38890906 PMCID: PMC11171671 DOI: 10.3390/foods13111678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.
Collapse
Affiliation(s)
- Sung-Huo Kim
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Yeon-Ji Jo
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Department of Marin Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Sung Ho Lee
- SPC Group Research Institute of Food and Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Sung-Hoon Park
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| |
Collapse
|
4
|
van Rooyen J, Marini F, Orth SH, Oyeyinka SA, Simsek S, Manley M. Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 303:123160. [PMID: 37481843 DOI: 10.1016/j.saa.2023.123160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/06/2023] [Accepted: 07/13/2023] [Indexed: 07/25/2023]
Abstract
ANOVA-simultaneous component analysis (ASCA) was used to investigate the effect of roasting and wheat type on shortwave-infrared (SWIR) spectra of whole wheat and flour through assessment of statistical significance and characterisation of the contributing spectral features. The full factorial experimental design included two wheat types, three roasting temperatures and three roasting frequencies. SWIR spectral images were collected from the two roasted wheat types and their two milled samples. Three ASCA models, one for each wheat conformation (kernel, whole wheat flour, white flour) were investigated. It was evidenced that all factors and interaction in the whole wheat flour model had a significant (p ≤ 0.05) effect on spectral data. Only the factor roasting frequency was not significant in white flour model and only the interaction between roasting frequency and wheat type was not significant for the kernel model. The main variations in the loading line plots were identified and characterised by chemical structural differences that occur within the sample. The effect of roasting frequency had a more adverse effect on protein stability, moisture evaporation, water soluble carbohydrates and aromatic amino acids, compared to roasting temperature. A Rapid Visco-Analyser (RVA) was used to further investigate difference in wheat type as almost all spectral data sets differed significantly. The most prominent difference between the two wheat types was observed as differences in amylase activity and presence of lipids. ASCA applied to SWIR whole wheat and flour spectral data effectively characterised the significant effect of roasting on wheat starch and protein structures.
Collapse
Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| | - Federico Marini
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa; Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, I-00185 Rome, Italy.
| | - Sebastian Helmut Orth
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| | - Samson Adeoye Oyeyinka
- Centre of Excellence in Agri-food Technologies Building, National Centre for Food Manufacturing, University of Lincoln, Holbeach, Spalding, Lincolnshire PE12 7FJ, United Kingdom.
| | - Senay Simsek
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| |
Collapse
|
5
|
Zhang L, Meng Q, Zhao G, Ye F. Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food. Food Chem X 2023; 19:100845. [PMID: 37780324 PMCID: PMC10534221 DOI: 10.1016/j.fochx.2023.100845] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 08/08/2023] [Accepted: 08/16/2023] [Indexed: 10/03/2023] Open
Abstract
The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory grinding with steaming pretreatment for 5 min (LG-5) and 10 min (LG-10) were 95.5, 111.5, 35.4 and 41.1 μm, respectively. Moreover, SM and HM flours had less liberated starch granules and 20.84%-24.32% higher relative crystallinity than LG-10 flour. Slurries of laboratory-grinded flours showed excellent suspension stability. LG-10 flour had lowest pasting viscosities but greatest storage modulus and loss modulus. Color differences among the wantuan made from different flours were not visibly perceived (ΔE < 5). Wantuan made from LG-5 flour exhibited highest textual quality due to its greatest resilience (0.376), good springiness (0.933) and accepted chewiness (1093.31). Concluding, steaming prior to grinding could improve the qualities of buckwheat flour for wantuan making.
Collapse
Affiliation(s)
- Lei Zhang
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
- Westa College, Southwest University, Chongqing 400715, People’s Republic of China
| | - Qifan Meng
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People’s Republic of China
| |
Collapse
|
6
|
Liu Y, Li M, Guan E, Liu Y, Bian K, Zhang Y. Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Foods 2023; 12:2992. [PMID: 37627991 PMCID: PMC10453575 DOI: 10.3390/foods12162992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/25/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1-3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1-3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture.
Collapse
Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Yuanfang Liu
- College of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou 450001, China;
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affair, Beijing 100193, China;
| |
Collapse
|
7
|
Ma Y, Sang S, Wu F, Xu X. Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
|
8
|
Liu Y, Li M, Jiang D, Guan E, Bian K, Zhang Y. Superheated steam processing of cereals and cereal products: A review. Compr Rev Food Sci Food Saf 2023; 22:1360-1386. [PMID: 36789799 DOI: 10.1111/1541-4337.13114] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/27/2022] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.
Collapse
Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Di Jiang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
9
|
Ma Y, Xu D, Xu X. The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yongshuai Ma
- School of Food Science and Technology Jiangnan University Wuxi People's Republic of China
| | - Dan Xu
- School of Food Science and Technology Jiangnan University Wuxi People's Republic of China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi People's Republic of China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University Wuxi People's Republic of China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi People's Republic of China
| |
Collapse
|
10
|
Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02942-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
|
11
|
Abhilasha A, Kaur L, Monro J, Hardacre A, Singh J. Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties. Food Chem 2022; 395:133516. [DOI: 10.1016/j.foodchem.2022.133516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 05/10/2022] [Accepted: 06/15/2022] [Indexed: 11/04/2022]
|
12
|
Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour. Foods 2022; 11:foods11162404. [PMID: 36010403 PMCID: PMC9407493 DOI: 10.3390/foods11162404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/06/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
Euryale ferox seeds (EFS) were less gelatinized, preventing the release of nutrients and functional compounds, resulting in limited applications in meals and the food industry. Nutraceutical importance of EFS includes starch, protein, lipids, 20 amino acids, minerals, and vitamins (C, E, and beta carotene). This study aimed to evaluate the effect of three different thermal treatments on EFS’s physicochemical and nutritional properties and expected to improve its applicability. The results showed that the bulk density, thousand-grain weight, and hardness of thermal treated EFS were significantly decreased (p < 0.05), whereas the maximum decrease was observed in the industrial infrared heating-assisted fluidized bed (IHFH) treatment. Meanwhile, there were more crevices, fissures, and heightened porous structures in EFS between the pericarp and episperm and the endosperm after heat treatment, which facilitated grinding and water absorption. Notably, EFS’s water and oil absorption capacities increased significantly (p < 0.05) with microwave and IHFH treatments. EFS ground’s solubility into powder was increased significantly with thermal treatment (p < 0.05). Furthermore, the functional properties of TPC, TFC, DPPH radical scavenging activity, and reducing power were significantly increased (p < 0.05). In general, the changes in the physicochemical properties of EFS and increased bioactivity were caused by microwave and IHFH treatments. Hence, it might improve the food value of EFS while providing valuable information to researchers and food manufacturers.
Collapse
|
13
|
The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
14
|
Xu D, Guan W, Wu F, Jin Y, Yang N, Jin Z, Xu X. Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113043] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
15
|
van Rooyen J, Simsek S, Oyeyinka SA, Manley M. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour. Foods 2022; 11:foods11020207. [PMID: 35053938 PMCID: PMC8774515 DOI: 10.3390/foods11020207] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/04/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.
Collapse
Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Senay Simsek
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;
| | - Samson Adeoye Oyeyinka
- Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK; or
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg 2001, South Africa
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
- Correspondence: ; Tel.: +27-21-808-3511
| |
Collapse
|
16
|
Ma Y, Zhang H, Jin Y, Xu D, Xu X. Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107089] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
17
|
Korkmaz F, Barış Tuncel N, Kocabıyık H. The effect of infrared radiation on gluten aggregation and pasting properties of wheat flours with different protein content. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|