1
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Lyu K, Guo XN, Zhu KX. Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle. Food Res Int 2024; 189:114526. [PMID: 38876602 DOI: 10.1016/j.foodres.2024.114526] [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: 12/12/2023] [Revised: 03/26/2024] [Accepted: 05/14/2024] [Indexed: 06/16/2024]
Abstract
The study of the changes in rheological properties and components during the processing of Chinese traditional handmade hollow dried noodle (HHDN) is essential to explaining the excellent quality of HHDN. The dynamic oscillation frequency sweep, stress relaxation, and uniaxial extension characteristics of the dough after kneading, stretching, and resting were investigated at six sampling points during the processing of HHDN. The result showed that stretching led to an increase in G' and G0, and a significant decrease (P < 0.05) in extensibility from 131.02 mm to 57.99 mm. Confocal laser scanning microscopy (CLSM) was used to observe the microstructure of the gluten network, which was destroyed during stretching and restored during resting. Studies of changes in components showed that the stretching process resulted in a decrease in GMP content from 3.24 (g/100 g) to 3.18 (g/100 g), and the resting process resulted in β-sheets decreasing significantly (P < 0.05). The degree of starch pasting increased significantly (P < 0.05) after stretching. The results of the correlation analysis showed that components changes were highly correlated with the rheological properties during the processing of HHDN.
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Affiliation(s)
- Kai Lyu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi- 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu Province, PR China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi- 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi- 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu Province, PR China.
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2
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Mateen A, Singh G. Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues. Food Res Int 2023; 173:113395. [PMID: 37803733 DOI: 10.1016/j.foodres.2023.113395] [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: 06/11/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
This study explored the use of millets flours as a secondary ingredient with soy protein isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets (sorghum, pearl millet, and finger millet) with three incorporation levels (10%, 20%, and 30%) were extruded at 60%, 65%, and 70% moisture content. The results showed that millet type, incorporation level, and moisture content significantly influenced the system parameters and textural properties. Good visual texturization was achieved at addition of pearl millet up to 30% incorporation level and sorghum and finger millet up to 20% incorporation level. Furthermore, the textural properties of HMMA made from SPI-millet blends were compared against HMMA made from SPI-gluten blend and real chicken. The HMMA made from SPI-millet flour had lower hardness, chewiness, resilience, springiness, tensile strength, cutting strength than that for SPI and SPI-wheat gluten blend and were much closer to corresponding values for real chicken. The results also showed that each of the three millet types generated distinctly different fibre patterns (thick to thin fibres) and colour (whiter to darker) of HMMA. Thus, HMMA produced from SPI-millet flour blends can offer a wide textural, fibre pattern and colour space for different plant-based meat applications. Since millets do not have gluten, they also offer an opportunity to make gluten-free HMMA's.
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Affiliation(s)
- Abdul Mateen
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India
| | - Gurmeet Singh
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India.
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3
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Peng P, Wang X, Liao M, Zou X, Ma Q, Zhang X, Hu X. Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2134-2145. [PMID: 36397183 DOI: 10.1002/jsfa.12340] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/30/2022] [Accepted: 11/18/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The composition of glutenin protein significantly affects protein-starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. RESULTS The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein-starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein-starch complexes composed of monomeric proteins and short-chain starch were generated, which remarkably inhibited starch retrogradation. All protein-starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. CONCLUSION The more extensive and intensive protein-starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Mei Liao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaoke Zhang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
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4
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Wang J, Sun X, Xu X, Sun Q, Li M, Wang Y, Xie F. Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics. Int J Mol Sci 2022; 23:ijms231911668. [PMID: 36232968 PMCID: PMC9570126 DOI: 10.3390/ijms231911668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/19/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)-gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS-gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinyu Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: (M.L.); (Y.W.)
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: (M.L.); (Y.W.)
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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5
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Xu F, Liu W, Zhang L, Liu Q, Hu X, Wang F, Zhang H, Hu H, Blecker C. Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fen Xu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
| | - Wei Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Liang Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Qiannan Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xiaojia Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Feng Wang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hong Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Honghai Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
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6
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Indumathi C, Manoj D, Loganathan M, Shanmugasundaram S. Impact of radiofrequency disinfestation on
Tribolium castaneum
(Herbst) in wheat flour and its influence on the functional characteristics of wheat flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15770] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- C. Indumathi
- Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur India
| | - D. Manoj
- Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur India
| | - M. Loganathan
- Department of Academics & Human Resource Development Indian Institute of Food Processing Technology Thanjavur India
| | - S. Shanmugasundaram
- Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur India
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7
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Wang X, Peng P, Appels R, Tian L, Zou X. Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment. Food Chem 2021; 366:130543. [PMID: 34284193 DOI: 10.1016/j.foodchem.2021.130543] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 07/02/2021] [Accepted: 07/04/2021] [Indexed: 11/04/2022]
Abstract
Differences in Mixolab measurements of dough processing were examined using, as a base, flour from pure breeding, isogenic, wheat lines carrying either the high molecular weight glutenin subunits 5 + 10 or 2 + 12. Before dough pasting, subunits 5 + 10 tend to form a stable gluten network relying mainly on disulfide bonds and hydrogen bonds, but 2 + 12 flour was prone to generating fragile protein aggregates dominated by disulfide bonds and hydrophobicity. During dough pasting, a broader protein network rich in un-extractable polymeric proteins, disulfide bonds and β-sheets was formed in the dough with subunits 5 + 10, thus resulting in an extensive and compact protein-starch complex which was characterized by high thermal stability and low starch gelatinization, while in the dough of the 2 + 12 line, a porous protein-starch gel with fragmented protein aggregates was controlled by the combination of disulfide bonds, hydrophobicity and hydrogen bonds that facilitated the formation of antiparallel β-sheets.
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Affiliation(s)
- Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China.
| | - Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
| | - Rudi Appels
- School of Agriculture and Food, University of Melbourne, Parkville 3010, Australia
| | - Linpei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
| | - Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
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8
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Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03689-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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9
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Li J, Jiao G, Sun Y, Chen J, Zhong Y, Yan L, Jiang D, Ma Y, Xia L. Modification of starch composition, structure and properties through editing of TaSBEIIa in both winter and spring wheat varieties by CRISPR/Cas9. PLANT BIOTECHNOLOGY JOURNAL 2021; 19:937-951. [PMID: 33236499 PMCID: PMC8131058 DOI: 10.1111/pbi.13519] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/16/2020] [Indexed: 05/19/2023]
Abstract
Foods high in amylose content and resistant starch (RS) offer great potential to improve human health and lower the risk of serious noninfectious diseases. Common wheat (Triticum aestivum L.) is a major staple food crop globally. However, the RS contents in the grains of modern wheat varieties are low. Here, we report the generation of high-amylose wheat through targeted mutagenesis of TaSBEIIa in a modern winter wheat cv Zhengmai 7698 (ZM) and a spring wheat cv Bobwhite by CRISPR/Cas9, respectively. We generated a series of transgene-free mutant lines either with partial or triple-null TasbeIIa alleles in ZM and Bobwhite, respectively. Analyses of starch composition, structure and properties revealed that the effects of partial or triple-null alleles were dosage dependent with triple-null lines demonstrated more profound impacts on starch composition, fine structures of amylopectin and physiochemical and nutritional properties. The flours of triple-null lines possessed significantly increased amylose, RS, protein and soluble pentosan contents which benefit human health. Baking quality analyses indicated that the high-amylose flours may be used as additives or for making cookies. Collectively, we successfully modified the starch composition, structure and properties through targeted mutagenesis of TaSBEIIa by CRISPR/Cas9 in both winter and spring wheat varieties and generated transgene-free high-amylose wheat. Our finding provides deep insights on the role of TaSBEIIa in determining starch composition, structure, properties and end-use quality in different genetic backgrounds and improving RS content with multiple breeding and end-use applications in cereal crop species through genome editing for health benefits.
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Affiliation(s)
- Jingying Li
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Guiai Jiao
- China National Rice Research InstituteHangzhouChina
| | - Yongwei Sun
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Jun Chen
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Yingxin Zhong
- National Technology Innovation Center for Regional Wheat ProductionMinistry of Chinese Agriculture and Rural AffairsNanjing Agricultural UniversityNanjingChina
| | - Lei Yan
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Dong Jiang
- National Technology Innovation Center for Regional Wheat ProductionMinistry of Chinese Agriculture and Rural AffairsNanjing Agricultural UniversityNanjingChina
| | - Youzhi Ma
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
| | - Lanqin Xia
- Institute of Crop Sciences (ICS)Chinese Academy of Agricultural Sciences (CAAS)BeijingChina
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10
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Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Guo L, Fang F, Zhang Y, Xu D, Xu X, Jin Z. Effect of glutathione on gelatinization and retrogradation of wheat flour and starch. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Li M, Liu C, Zheng X, Li L, Bian K. Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14590] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mingfei Li
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Chong Liu
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Xueling Zheng
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Limin Li
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Ke Bian
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
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13
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Li M, Yue Q, Liu C, Zheng X, Hong J, Li L, Bian K. Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102973] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Paulik S, Yu WW, Flanagan B, Gilbert RG, Jekle M, Becker T. Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough. Food Chem 2019; 301:125276. [PMID: 31377627 DOI: 10.1016/j.foodchem.2019.125276] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 07/23/2019] [Accepted: 07/26/2019] [Indexed: 10/26/2022]
Abstract
Gelatinization properties of physically modified starch-gluten matrices are often exclusively traced back to starch constitution without considering the state of gluten. Thus, gelatinization of model dough, combining reference (rS)/modified starch (mS) with reference (rG)/modified gluten (mG), was investigated using nuclear magnetic resonance and differential scanning calorimetry to relate structural alterations of biopolymers to their hydration properties. No differences were found in gelatinization onsets of model dough consisting of rS and mS combined with mG (starch: gluten = 50:50 (m/m)), although gelatinization enthalpy of mS mG (1.7 ± 0.4 J/g dm) was significantly lowered in comparison to rS mG (2.2 ± 0.2 J/g dm). Relaxation time T2 was significantly reduced for mG in comparison to rG, demonstrating a tighter water binding of mG. This suggests that reduced gelatinization enthalpy of modified starch-gluten matrices is caused by a destruction of crystal parts of modified starch and by a tighter water binding of modified gluten.
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Affiliation(s)
- Sabina Paulik
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany
| | - Wen Wen Yu
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Bernadine Flanagan
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Robert G Gilbert
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Mario Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany
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15
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Feng C, Zhang M, Bhandari B. Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc Sphaeroides System. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09611-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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BRITES LTGF, ORTOLAN F, SILVA DWD, BUENO FR, ROCHA TDS, CHANG YK, STEEL CJ. Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30416] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Fernanda ORTOLAN
- Instituto Federal de Educação, Ciência e Tecnologia de São Paulo, Brasil
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17
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He Y, Lin Y, Chen C, Tsai M, Lin AH. Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number. Compr Rev Food Sci Food Saf 2019; 18:641-654. [DOI: 10.1111/1541-4337.12430] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 12/23/2018] [Accepted: 01/14/2019] [Indexed: 01/28/2023]
Affiliation(s)
- Yuezhen He
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Yu‐Lian Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Chen Chen
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Min‐Hui Tsai
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Amy Hui‐Mei Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
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18
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Feng C, Zhang M, Bhandari B. Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review. Crit Rev Food Sci Nutr 2018; 59:3074-3081. [DOI: 10.1080/10408398.2018.1481823] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Chunyan Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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19
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Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.07.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Protein interactions during flour mixing using wheat flour with altered starch. Food Chem 2017; 231:247-257. [DOI: 10.1016/j.foodchem.2017.03.115] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 03/20/2017] [Accepted: 03/22/2017] [Indexed: 01/06/2023]
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21
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Alexandre APS, Castanha N, Calori-Domingues MA, Augusto PED. Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2017; 52:516-524. [PMID: 28541097 DOI: 10.1080/03601234.2017.1303325] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The objective of this study was to evaluate the reduction on the levels of the mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, on the wet milling effluent through ozone (O3) processing, as well as the impact of ozonation on the rheological properties of flour. The results have shown that the reduction of DON was improved with increasing moisture and exposure time of WWF and wet milling effluent to ozone. The maximum reduction was about 80%, proving that ozonation is an effective and promising technology in reducing mycotoxins in different products. However, the process altered the rheological profile of WWF. Therefore, further studies are needed to better understand the process.
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Affiliation(s)
- Allana P S Alexandre
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
| | - Nanci Castanha
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
| | - Maria A Calori-Domingues
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
| | - Pedro E D Augusto
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
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Ortolan F, Corrêa GP, da Cunha RL, Steel CJ. Rheological properties of vital wheat glutens with water or sodium chloride. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.059] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9481-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Starch–gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.005] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Vázquez-Gutiérrez JL, Johansson D, Langton M. Effects of added inulin and wheat gluten on structure of rye porridge. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Wu K, Gan R, Dai S, Cai Y, Corke H, Zhu F. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour. J Food Sci 2016; 81:E627-36. [DOI: 10.1111/1750-3841.13240] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Accepted: 01/05/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Kao Wu
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
- School of Biological SciencesUniv. of Hong Kong Pokfulam Road Hong Kong
- School of Chemical SciencesUniv. of Auckland Private Bag 92019 Auckland 1142 New Zealand
| | - Renyou Gan
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
| | - Shuhong Dai
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
| | - Yi‐Zhong Cai
- Life Science and Technology CenterChina Natl. Seed Group Co., Ltd Wuhan 430075 China
| | - Harold Corke
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
- School of Biological SciencesUniv. of Hong Kong Pokfulam Road Hong Kong
| | - Fan Zhu
- School of Chemical SciencesUniv. of Auckland Private Bag 92019 Auckland 1142 New Zealand
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27
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Ellouzi SZ, Driss D, Maktouf S, Neifar M, Kobbi A, Kamoun H, Chaabouni SE, Ghorbel RE. Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5754-62. [PMID: 26344989 PMCID: PMC4554620 DOI: 10.1007/s13197-014-1567-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2014] [Accepted: 09/15/2014] [Indexed: 10/24/2022]
Abstract
In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61 °C). At high temperature (90 °C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.
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Affiliation(s)
- Soumaya Zouari Ellouzi
- />Unité d’Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Dorra Driss
- />Unité d’Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Sameh Maktouf
- />Unité d’Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Mohamed Neifar
- />Laboratoire des Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, 2092 El-ManarII, Tunis, Tunisia
| | - Ameni Kobbi
- />Unité d’Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
- />Industrie de fabrication des pâtes alimentaires et du couscous CDS, Zone Industrielle, Zone Poudrière 1, Sfax, Tunisia
| | - Hounaida Kamoun
- />Industrie de fabrication des pâtes alimentaires et du couscous CDS, Zone Industrielle, Zone Poudrière 1, Sfax, Tunisia
| | - Semia Ellouze Chaabouni
- />Unité d’Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
- />Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra 3038, Sfax, Tunisia
| | - Raoudha Ellouze Ghorbel
- />Unité d’Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
- />Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra 3038, Sfax, Tunisia
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28
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Chen J, Wang S, Deng Z, Zhang X, Feng S, Yuan H, Tian J. Effects of Enzymatic Hydrolysis of Protein on the Pasting Properties of Different Types of Wheat Flour. J Food Sci 2012; 77:C546-50. [DOI: 10.1111/j.1750-3841.2012.02677.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Chen JS, Tian JC, Zheng FF, Li XC, Zhao Y, Gao XB, Zhang XL. Effects of protein hydrolysis on pasting properties of wheat flour. STARCH-STARKE 2012. [DOI: 10.1002/star.201100180] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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