Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs

LWT

Volumn 87, Issue , 2018, Pages 443-449

  Ahmed, Jasim ^a   Thomas, Linu ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Dough stickiness; Hot paste viscosity; Setback viscosity; Water absorption; glucan

Indexed keywords

TEXTURES; VISCOSITY; WATER ABSORPTION;

COMPLEX FORMATIONS; DOUGH STICKINESS; EXTENSIONAL PROPERTIES; HEALTH BENEFITS; PASTE VISCOSITY; PASTING PROPERTY; PASTING VISCOSITIES; SETBACK VISCOSITY;

XANTHAN GUM;

EID: 85029604673     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.09.017     Document Type: Article

References (33)

1. AACC, Approved methods. 10th ed., 2000, The American Association of Cereal Chemists, St. Paul. Minnesota.
2. Ahmed, J., Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough. Journal of Food Engineering 152 (2015), 85–94.
3. Ahmed, J., Almusallam, A.S., Al-Salman, F., AbdulRahman, M.H., Al-Salem, E., Rheological properties of water insoluble date fiber incorporated wheat flour dough. LWT - Food Science and Technology 51 (2013), 409–416.
4. Ahmed, J., Thomas, L., Effect of β-D-glucan concentrate and water addition on extensional rheology of wheat flour dough. LWT - Food Science and Technology 63 (2015), 633–639.
5. Anderson, J.W., Baird, P., Davis, R.H. Jr., Ferreri, S., Knudtson, M., Koraym, A., et al. Health benefits of dietary fiber. Nutrition Reviews 67 (2009), 188–205.
6. Bahnassey, Y.A., Breene, W.M., Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/staerke 46 (1994), 134–141.
7. Barcenas, M.E., Rosell, C.M., Different approaches for improving the quality and extending the shelf life of the partially baked bread: Low temperatures and HPMC addition. Journal of Food Engineering 72 (2006), 92–99.
8. Brennan, C.S., Cleary, L.J., Utilisation of glucagel in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation. Food Research International 40 (2007), 291–296.
9. Chaisawang, M., Suphantharika, M., Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloids 20 (2006), 641–649.
10. Chen, W.Z., Hoseny, R.C., Development of an objective method for dough stickiness. LWT - Food Science and Technology 28 (1995), 467–473.
11. Collar, C., Andreu, P., Martınez, J.C., Armero, E., Optimization of hydrocolloid addition to improve wheat bread dough functionality: A response surface methodology study. Food Hydrocolloids 13 (1999), 467–475.
12. Collar, C., Armero, E., Martınez, J.C., Lipid binding of formula bead doughs. Lebensm Unters Forsch 207 (1998), 110–121.
13. Collar, C., Santos, E., Rosell, C.M., Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends. Cereal Chemistry 83 (2006), 370–376.
14. Correa, M.J., Ferrero, C., Puppo, C., Brites, C., Rheological properties of rice-locust bean gum gels from different rice varieties. Food Hydrocolloids 31 (2013), 383–391.
15. Davidou, S., Le Meste, M., Debever, E., Bekaert, D., A contribution to the study of staling of white bread: Effect of water and hydrocolloid. Food Hydrocolloids 10 (1996), 375–383.
16. Fendri, L.B., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Chaabouni, S.E., et al. Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality. LWT - Food Science and Technology 73 (2016), 584–591.
17. Gharaie, Z., Azizi, M.H., Barzegar, M., Aghagholizade, R., Effects of hydrocolloids on the rheological characteristics of dough and the quality of bread made from frozen dough. Journal of Texture Studies 46 (2015), 365–373.
18. Heyman, B., De Vos, W.H., Meeren, P.V., Dewettinck, K., Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan. Food Hydrocolloids 39 (2014), 85–94.
19. Joye, D.D., Poehlein, G.W., Denson, C.D., A bubble inflation technique for the measurement of viscoelastic properties in equal biaxial extensional flow. Transactions of the Society of Rheology 16 (1972), 421–445.
20. Li, J.M., Nie, S.P., The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids 53 (2016), 46–61.
21. Li, Y., Zhu, K., Guo, X., Peng, W., Zhou, H., Interaction of barley -d-glucan with wheat starch: Effect on the pasting and rheological properties. International Journal of Biological Macromolecules 92 (2016), 70–76.
22. Martínez, M.M., Macias, A.K., Belorio, M.L., Gómez, M., Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels. Food Hydrocolloids 43 (2015), 172–179.
23. Phimolsiripol, Y., Siripatrawan, U., Henry, C.J.K., Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system. Journal of Food Engineering 105:3 (2011), 557–562.
24. R: A language and environment for statistical computing, R foundation for statistical computing. 2013 Austria, Vienna. ISBN 3-00051-07-0 http://www.Rproject.org/.
25. Rodriguez-Sandoval, E., Franco, C.M.L., Manjarres-Pinzon, K., Effect of fructo-oligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread. Starch/stärke 66 (2014), 678–684.
26. Rojas, J.A., Rosell, C.M., De Barber, C.B., Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 13:1 (1999), 27–33.
27. Rosell, C.M., Rojas, J.A., De Barber, C.B., Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15:1 (2001), 75–81.
28. Sangnark, A., Noomhorm, A., Effect of dietary fibre from sugarcane bagasse and sucrose esteron doughand bread properties. LWT—food Science and Technology 37 (2004), 697–704.
29. Sim, S.Y., Cheng, L.H., Noor Aziah, A.A., Effects of selected food gums on wheat flour or dough properties. Asian Journal of Food and Agro-Industry 2 (2009), 937–947.
30. Sliwinski, E.L., Kolster, P., Van Vliet, T., Large-deformation properties of wheat flour dough in uni- and biaxial extension. Part I. Flour dough. Rheologica Acta 43 (2004), 306–320.
31. Tosh, S.M., Brummer, Y., Wolever, T.M.S., Wood, P.J., Glycemic response to oat bran muffins treated to vary molecular weight of β-glucan. Cereal Chemistry 85 (2008), 211–217.
32. Tronsmo, K.M., Magnus, E.M., Baardseth, P., Schofield, J.D., Comparison of small and large deformation rheological properties of wheat dough and gluten. Cereal Chemistry 80 (2003), 587–595.
33. Wood, P.J., Cereal β-glucans in diet and health. Journal of Cereal Science 46 (2007), 230–238.