Development of a novel staining procedure for visualizing the gluten-starch matrix in bread dough and cereal products

Cereal Chemistry

Volumn 90, Issue 3, 2013, Pages 175-180

  Maeda, Tatsuro ^a   Kokawa, Mito ^b   Miura, Makoto ^c   Araki, Tetsuya ^b   Yamada, Masaharu ^d   Takeya, Koji ^a   Sagara, Yasuyuki ^e  

^a Nisshin Foods Inc   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c IWATE UNIVERSITY   (Japan)

^d KOGAKUIN UNIVERSITY   (Japan)

^e Food Kansei Communications Corp   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; FLUORESCENCE; GRANULATION; MIXING;

AND FILTERS; BAKED COOKIES; BREAD DOUGH; FILTER SETS; FLUORESCENT REAGENT; MATRIX; NETWORK STRUCTURES; STARCH GRANULES; WHEAT-FLOUR DOUGH; WHITE SALTED NOODLES;

STARCH;

EID: 84877633705     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-12-0132-R     Document Type: Article

References (24)

1. Amend, T., and Belitz, H. D. 1990. The formation of dough and gluten- A study by scanning electron-microscopy. Z. Lebensm. Unters. Forsch. 190:401-409.
2. Autio, K., and Laurikainen, T. 1997. Relationships between flour/dough microstructure and dough handling and baking properties. Trends Food Sci. Technol. 8:181-185.
3. Autio, K., and Salmenkallio-Marttila, M. 2001. Light microscopic investigations of cereal grains, doughs and breads. Lebens. Wiss. Technol. 34:18-22.
4. Autio, K., Parkkonen, T., and Fabritius, M. 1997. Observing structural differences in wheat and rye breads. Cereal Foods World 42:702-705.
5. Bechtel, D. B., Pomeranz, Y., and de Francisco, A. 1978. Breadmaking studied by light and transmission electron microscopy. Cereal Chem. 55:392-401.
6. Chabot, J. F., Hood, L. F., and Liboff, M. 1979. Effect of scanning electron microscopy preparation methods on the ultrastructure of white bread. Cereal Chem. 56:462-464.
7. Danno, G., and Hoseney, R. C. 1982. Effects of dough mixing and rheologically active compounds on relative viscosity of wheat proteins. Cereal Chem. 59:196-198.
8. Durrenberger, M. B., Handschin, S., Conde-Petit, B., and Escher, F. 2001. Visualization of food structure by confocal laser scanning microscopy (CLSM). Lebens. Wiss. Technol. 34:11-17.
9. Fulcher, R. G., Irving, D. W., and De Francisco, A. 1989. Fluorescence microscopy: Application in food analysis. Pages 59-109 in: Fluorescence Analysis in Foods. L. Munck, ed. Longman Scientific and Technical: Harlow, U.K.
10. Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., and Nabetani, H. 2011. Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging. Biosci., Biotechnol., Biochem. 75:2112-2118.
11. Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., and Nabetani, H. 2012. Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging. J. Cereal Sci. 55:15-21.
12. Li, W., Dobraszczyk, B. J., and Wilde, P. J. 2004. Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough. J. Cereal Sci. 39:403-411.
13. Lynch, E. J., Dal Bello, F., Sheehan, E. M., Cashman, K. D., and Arendt, E. K. 2009. Fundamental studies on the reduction of salt on dough and bread characteristics. Food Res. Int. 42:885-891.
14. Maeda, T., Yamada, M., and Takeya, K. 2004. Method for analysis of the textural structure of food of a multi-component dispersion system. U.S. patent 6720185.
15. Maeda, T., Kimura, S., Araki, T., Ikeda, G., Takeya, K., and Sagara, Y. 2009. The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread. Food Sci. Technol. Res. 15:117-126.
16. Parkkonen, T., Heinonen, R., and Autio, K. 1997. A new method for determining the area of cell walls in rye doughs based on fluorescence microscopy and computer-assisted image analysis. LWT-Food Sci. Technol. 30:743-747.
17. Peighambardoust, S. H., van der Goot, A. J., van Vliet, T., Hamer, R. J., and Boom, R. M. 2006. Microstructure formation and rheological behaviour of dough under simple shear flow. J. Cereal Sci. 43:183-197.
18. Peighambardoust, S. H., Dadpour, M. R., and Dokouhaki, M. 2010. Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: A comparison with confocal scanning laser microscopy (CSLM) technique. J. Cereal Sci. 51:21-27.
19. Seguchi, M. 1986. Dye binding to the surface of wheat starch granules. Cereal Chem. 63:518-520.
20. Simmonds, D. H. 1972. Wheat-grain morphology and its relationship to dough structure. Cereal Chem. 49:324-335.
21. Swortfiguer, M. J. 1950. White bread sponge and dough development. Proc. Am. Soc. Bakery Eng.:94.
22. Upadhyay, R., Ghosal, D., and Mehra, A. 2012. Characterization of bread dough: Rheological properties and microstructure. J. Food Eng. 109: 104-113.
23. Wieser, H. 2007. Chemistry of gluten proteins. Food Microbiol. 24:115-119.
24. Yoshino, Y., Hayashi, M., and Seguchi, M. 2005. Presence and amounts of starch granule surface proteins in various starches. Cereal Chem. 82:739-742.