Rheological properties and baking performance of new oat β-glucan-rich hydrocolloids

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 25, 2005, Pages 9805-9809

  Lee, Suyong ^a   Warner, Kathleen ^a   Inglett, George E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

glucan; Cookies; Hydrocolloids; Oat; Rheology; Sensory evaluation

Indexed keywords

BETA GLUCAN;

ARTICLE; CHEMISTRY; COLLOID; COOKING; FLOW KINETICS; OAT; VISCOSITY;

AVENA SATIVA; BETA-GLUCANS; COLLOIDS; COOKERY; RHEOLOGY; VISCOSITY;

EID: 29744468366     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051368o     Document Type: Article

References (24)

1. Rosell, C. M.; Rojas, J. A.; Benedito de Barber, C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 2001, 15, 75-81.
2. Lee, S.; Inglett, G. E.; Carriere, C. J. Effect of Nutrim oat bran and flaxseed on rheological properties of cakes. Cereal Chem. 2004, 81, 637-642.
3. Rojas, J. A.; Rosell, C. M.; Benedito de Barber, C. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 1999, 13, 27-33.
4. Lee, S.; Kim, S.; Inglett, G. E. Effect of shortening replacement with Oatrim on the physical and rheological properties of cakes. Cereal Chem. 2005, 82, 120-124.
5. Lee, M. H.; Baek, M. H.; Cha, D. S.; Park, H. J.; Lim, S. T. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloids 2002, 16, 345-352.
6. Inglett, G. E. New Bioactive Oat Hydrocolloids for Foods with Reduced Calories; American Chemical Society: Washington, DC, 2005; AGFD 38.
7. FDA. Food labeling: health claims; oats and coronary heart disease. Fed. Regist. 1997, 62, 3584.
8. Szczesniak, A. S.; Brandt, M. A.; Friedman, H. H. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Sci. 1963, 28, 397.
9. Vaikousi, H.; Biliaderis, C. G.; Izydorczyk, M. S. Solution flow behavior and gelling properties of water-soluble barley (1-3,1-4)-β-glucans varying in molecular size. J. Cereal Sci. 2004, 39, 119-137.
10. Morris, E. R. Shear-thinning of 'ramdom coil' polysaccharides: characterisation by two parameters from a simple linear plot. Carbohydr. Polym. 1990, 13, 85-96.
11. Doublier, J. L.; Wood, P. J. Rheological properties of aqueous solutions of (1-3)(1-4)-β-D-glucan from oats (Avena sativa L.). Cereal Chem. 1995, 72, 335-340.
12. Ren, Y.; Ellis, P. R.; Ross-Murphy, S. B.; Wang, Q.; Wood, P. J. Dilute and simi-dilute solution properties of (1-3),(1-4)-β-D-glucan, the endosperm cell wall polysaccharide of oats (Avena sativa L.). Carbohydr. Polym. 2003, 53, 401-408.
13. Gorret, N.; Renard, C. M. G. C.; Famelart, M. H.; Maubois, J. L.; Doublier, J. L. Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate. Carbohydr. Polym. 2003, 57, 149-158.
14. Szczesniak, A. S.; Farkas, E. Objective characterization of the mouthfeel of gum solutions. J. Food Sci. 1962, 27, 381-385.
15. Lazaridou, A.; Biliaderis, C. G.; Izydorczyk, M. S. Molecular size effects on rheological properties of oat beta-glucans in solution and gels. Food Hydrocolloids 2003, 17, 693-712.
16. Sittikijyothin, W.; Torres, D.; Goncalves, M. P. Modelling the rheological behavior of galactomannan aqueous solutions. Carbohydr. Polym. 2005, 59, 339-350.
17. Doublier, J. L.; Castelain, C.; Lefebvre, J. Viscoelastic properties of mixed polysaccharides systems. In Plant Polymeric Carbohydrates; Meuser, F., Manners, D. J., Seibel, W., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1993; pp 76-85.
18. Faridi, H. The Science of Cookie and Cracker Production; Chapman and Hall: New York, 1994.
19. Beuchat, L. R. Microbial stability as affected by water activity. Cereal Foods World 1981, 26, 345.
20. Hoseney, R. C.; Wade, P.; Finley, J. W. Soft wheat products. In Wheat - Chemistry and Technology; Pomeranz, Y., Ed.; AACC: St. Paul, MN, 1988; p 407.
21. Menjivar, J. A. Fundamental rheological properties of model cookie and cracker doughs; American Association of Cereal Chemists: Dallas, TX, 1990; Abstract 33.
22. Pedersen, L.; Kaack, K.; Bergsoe, M. N.; Adler-Nissen, J. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics. J. Cereal Sci. 2004, 39, 37.
23. Papantoniou, E.; Hammond, E. W.; Scriven, F.; Cordon, M. H.; Schofield, J. D. Effects of endogenous flour lipids on the quality of short-dough biscuits. J. Sci. Food Agric. 2004, 84, 1371.
24. Berland, S.; Launay, B. Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives. Cereal Chem. 1995, 72, 48.