Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Journal of Food Science

Volumn 81, Issue 3, 2016, Pages E627-E636

  Wu, Kao ^a,b,c   Gan, Renyou ^a   Dai, Shuhong ^a   Cai, Yi Zhong ^d   Corke, Harold ^a,b   Zhu, Fan ^c  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d Life Science and Technology Center   (China)

Author keywords

Buckwheat; Composite flour; Gel texture; Gelatinization; Millet; Pasting; Rheology

Indexed keywords

GEL; PLANT MEDICINAL PRODUCT;

ANALYSIS; FAGOPYRUM; FLOUR; FLOW KINETICS; FOOD GRAIN; FOOD HANDLING; GEL; HUMAN; MILLET; PROCEDURES; TEMPERATURE; VISCOSITY; WHEAT;

EDIBLE GRAIN; FAGOPYRUM; FLOUR; FOOD HANDLING; GELS; HUMANS; MILLETS; PLANT PREPARATIONS; RHEOLOGY; TEMPERATURE; TRITICUM; VISCOSITY;

EID: 84959567389     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13240     Document Type: Article

References (54)

1. AACC International. Approved Methods of Analysis, 10th Ed. Method 08-01. Approved April 13, 1961, renewed November 3, 1999; Method 30-10. Approved April 13, 1961, renewed November 3, 1999; Method 46-10. Approved April 13, 1961, renewed November 3, 1999. AACC International, St. Paul, Minn., U.S.A.
2. Achayuthakan P, Suphantharika M, Rao MA. 2006. Yield stress components of waxy corn starch-xanthan mixtures: effect of xanthan concentration and different starches. Carbohyd Polym 65(4):469-78.
3. Addo K, Xiong YL, Blanchard SP. 2001. Thermal and dynamic rheological properties of wheat flour fractions. Food Res Int 34(4):329-35.
4. Appelqvist IA, Debet MR. 1997. Starch-biopolymer interactions-a review. Food Rev Intl 13:163-224.
5. Baik BK, Lee MR. 2003. Effects of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chem 80(3):304-9.
6. Bao J, Shen S, Sun M, Corke H. 2006. Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture. Starch-Stärke 58(6):259-67.
7. Blazek J, Copeland L. 2008. Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohyd Polym 71(3):380-7.
8. Champenois Y, Rao MA, Walker LP. 1998. Influence of gluten on the viscoelastic properties of starch pastes and gels. J Sci Food Agr 78(1):119-26.
9. Chen J, Deng Z, Wu P, Tian J, Xie Q. 2010. Effect of gluten on pasting properties of wheat starch. Agr Sci China 9(12):1836-44.
10. Cho YJ, Bae IY, Inglett GE, Lee S. 2014. Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products. Ind Crop Prod 61:211-6.
11. Chrastil J. 1987. Improved colorimetric determination of amylose in starches or flours. Carbohyd Res 159(1):154-8.
12. Crosbie G, Ross A, Moro T, Chiu P. 1999. Starch and protein quality requirements of Japanese alkaline noodles (Ramen). Cereal Chem 76(3):328-34.
13. Crosbie GB. 1991. The relationship between starch swelling properties, paste viscosity, and boiled noodle quality in wheat flours. J Cereal Sci 13(2):145-50.
14. Crosbie GB, Lambe WJ. 1993. The application of the flour swelling volume test for potential noodle quality to wheat breeding lines affected by sprouting. J Cereal Sci 18(3):267-76.
15. Devi PB, Vijayabharathi R, Sathyabama S, Malleshi NG, Priyadarisini VB. 2014. Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. J Food Sci Tech 51(6):1021-40.
16. Dietrych-Szostak D, Oleszek W. 1999. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möench) grain. J Agr Food Chem 47(10):4384-7.
17. Eliasson AC. 1986. Viscoelastic behaviour during the gelatinization of starch I. comparison of wheat, maize, potato, and waxy-barley starches. J Texture Stud 17(3):253-65.
18. Fajardo CA, Ross AS. 2015. Exploring relationships between pancake quality and grain and flour functionality in soft wheats. Cereal Chem 92(4):378-83.
19. Gunaratne A, Bentota A, Cai YZ, Collado L, Corke H. 2011. Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka. Starch-Stärke 63(8):485-92.
20. Gunasekaran S, Ak MM. 2000. Dynamic oscillatory shear testing of foods - selected applications. Trends Food Sci Tech 11(3):115-27.
21. Inglett GE, Xu J, Stevenson DG, Chen D. 2009. Rheological and pasting properties of buckwheat (Fagopyrum esculentum Möench) flours with and without jet-cooking. Cereal Chem 86(1):1-6.
22. Kong X, Kasapis S, Bao J, Corke H. 2009. Effect of gamma irradiation on the thermal and rheological properties of grain amaranth starch. Radiat Phys Chem 78(11):954-60.
23. Kong X, Kasapis S, Bertoft E, Corke H. 2010. Rheological properties of starches from grain amaranth and their relationship to starch structure. Starch - Stärke 62(6):302-8.
24. Lagarrigue S, Alvarez G. 2001. The rheology of starch dispersions at high temperatures and high shear rates: a review. J Food Eng 50(4):189-202.
25. Liu H, Eskin NM, Cui SW. 2006. Effects of yellow mustard mucilage on functional and rheological properties of buckwheat and pea starches. Food Chem 95(1):83-93.
26. Marti A, Qiu X, Schoenfuss TC, Seetharaman K. 2015. Characteristics of perennial wheatgrass (Thinopyrum intermedium) and refined wheat flour blends: the impact on rheological properties. Cereal Chem 92(5):434-40.
27. Nikolić N, Sakač M, Mastilović J. 2011. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. LWT-Food Sci Technol 44(3):650-5.
28. Park EY, Kim HN, Kim JY, Lim ST. 2009. Pasting properties of potato starch and waxy maize starch mixtures. Starch-Stärke 61(6):352-7.
29. Peterson DG, Fulcher RG. 2001. Variation in Minnesota HRS wheats: starch granule size distribution. Food Res Int 34(4):357-63.
30. Qian JY, Kuhn M. 1999. Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry. Eur Food Res Technol 209(3-4):277-80.
31. Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin M, Cazin J-C, Bailleul F, Trotin F. 2000. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J Ethnopharmacol 72(1-2):35-42.
32. Ragaee S, Abdel-Aal E-SM. 2006. Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chem 95(1):9-18.
33. Rao M. 2003. Phase transitions, food texture and structure. In: McKenna BM, editor. Texture in food. Cambridge U.K.: Woodhead Publishing. p 36-62.
34. Saha S, Gupta A, Singh S, Bharti N, Singh K, Mahajan V, Gupta H. 2011. Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit. LWT-Food Sci Technol 44(3):616-21.
35. Saleh ASM, Zhang Q, Chen J, Shen Q. 2013. Millet grains: nutritional quality, processing, and potential health benefits. Compr Rev Food Sci F 12(3):281-95.
36. Sandhu KS, Singh N. 2007. Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting, and gel textural properties. Food Chem 101(4):1499-507.
37. Shinoj S, Viswanathan R, Sajeev MS, Moorthy SN. 2006. Gelatinisation and rheological characteristics of minor millet flours. Biosyst Eng 95(1):51-9.
38. Shukla K, Srivastava S. 2014. Evaluation of finger millet incorporated noodles for nutritive value and glycemic index. J Food Sci Tech 51(3):527-34.
39. Singh N, Kaur L. 2004. Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size. J Sci Food Agr 84(10):1241-52.
40. Singh N, Singh J, Kaur L, Sodhi NS, Gill BS. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem 81(2):219-31.
41. Skrabanja V, Liljeberg Elmståhl HG, Kreft I, Björck IM. 2001. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agr Food Chem 49(1):490-6.
42. Sun T, Ho CT. 2005. Antioxidant activities of buckwheat extracts. Food Chem 90(4):743-9.
43. Tomotake H, Yamamoto N, Yanaka N, Ohinata H, Yamazaki R, Kayashita J, Kato N. 2006. High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility. Nutrition 22(2):166-73.
44. Torbica A, Hadnadev M, Dapčević Hadnadev T. 2012. Rice and buckwheat flour characterisation and its relation to cookie quality. Food Res Int 48(1):277-83.
45. Torbica A, Hadnadev M, Dapčević T. 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloid 24(6-7):626-32.
46. Tsai ML, Li CF, Lii CY. 1997. Effects of granular structures on the pasting behaviors of starches 1. Cereal Chem 74(6):750-7.
47. Viturawong Y, Achayuthakan P, Suphantharika M. 2008. Gelatinization and rheological properties of rice starch/xanthan mixtures: effects of molecular weight of xanthan and different salts. Food Chem 111(1):106-14.
48. Waterschoot J, Gomand SV, Fierens E, Delcour JA. 2015. Starch blends and their physicochemical properties. Starch-Stärke 67(1-2):1-13.
49. Wei YM, Zhang GQ, Li ZX. 1995. Study on nutritive and physico-chemical properties of buckwheat flour. Food / Nahrung 39(1):48-54.
50. Zhao X, Batey I, Sharp P, Crosbie G, Barclay I, Wilson R, Morell M, Appels R. 1998. A single genetic locus associated with starch granule properties and noodle quality in wheat. J Cereal Sci 27(1):7-13.
51. Zhou Y-G, Li D, Wang L-J, Li Y, Yang B-N, Bhandari B, Chen XD, Mao Z-H. 2009. Effect of water content on thermal behaviors of common buckwheat flour and starch. J Food Eng 93(2):242-8.
52. Zhu F. 2015. Interactions between starch and phenolic compound. Trends Food Sci Tech 43(2):129-43.
53. Zhu F, Corke H. 2011. Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends. Cereal Chem 88(3):302-9.
54. Zhu F, Wang Y-J. 2012. Rheological and thermal properties of rice starch and rutin mixtures. Food Res Int 49(2):757-62.