Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch

Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the technological quality of white bread. The effects of high concentrations of Hi-Maize...

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Detalles Bibliográficos
Autores principales: Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
Química
Wheat dough
Rheology
Resistant maize starch type 2
Microstructure
Microscopy
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/136622
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-136622
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Wheat dough
Rheology
Resistant maize starch type 2
Microstructure
Microscopy
spellingShingle Ciencias Exactas
Química
Wheat dough
Rheology
Resistant maize starch type 2
Microstructure
Microscopy
Arp, Carlos Gabriel
Correa, María Jimena
Ferrero, Cristina
Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
topic_facet Ciencias Exactas
Química
Wheat dough
Rheology
Resistant maize starch type 2
Microstructure
Microscopy
description Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the technological quality of white bread. The effects of high concentrations of Hi-Maize (HM), a type 2 RS, in dough formulations were analyzed by farinograph, dynamic rheometric assays, texture profile analysis, and ¹H-NMR relaxation measurements and related to particle size and microstructural characteristics studied by different microscopy techniques (SEM, ESEM, CLSM). Up to 30% replacement with HM was performed. Water absorption increased and development time and stability decreased when the amount of HM increased. Water mobility increased suggesting a change in water binding. The mechanical spectra indicated a prevalence of the solid-like character in all samples, but the G′ (storage modulus) vs. G′′ (loss modulus) plot suggested a pronounced change in the microstructure of dough at the highest level of replacement. Dough was harder, more adhesive, and less resilient when the HM content was increased. The use of HM in the premix formulations not only diluted the gluten content but also changed the size particle distribution of starch granules by increasing the fraction with smaller sizes. Thus, more compact matrices were obtained with a noticeable disruption of the gluten network at the highest level of replacement. However, an intermediate level of RS addition (20%) still rendered a dough with satisfactory rheological properties for breadmaking.
format Articulo
Articulo
author Arp, Carlos Gabriel
Correa, María Jimena
Ferrero, Cristina
author_facet Arp, Carlos Gabriel
Correa, María Jimena
Ferrero, Cristina
author_sort Arp, Carlos Gabriel
title Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
title_short Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
title_full Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
title_fullStr Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
title_full_unstemmed Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
title_sort rheological and microstructural characterization of wheat dough formulated with high levels of resistant starch
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/136622
work_keys_str_mv AT arpcarlosgabriel rheologicalandmicrostructuralcharacterizationofwheatdoughformulatedwithhighlevelsofresistantstarch
AT correamariajimena rheologicalandmicrostructuralcharacterizationofwheatdoughformulatedwithhighlevelsofresistantstarch
AT ferrerocristina rheologicalandmicrostructuralcharacterizationofwheatdoughformulatedwithhighlevelsofresistantstarch
bdutipo_str Repositorios
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