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Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 98
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
S
tarch, as a major component of dough’s, can significant affect
the rheological properties. Understanding effects of different
botanical starches on the rheological properties of dough can help us
to enhance the technological properties of dough’s and the products’
quality. In this study, starch-gluten and starch-hydroxy propyl methyl
cellulose (HPMC) model dough’s were prepared, and effects of wheat
starch (WS), corn starch (CS), tapioca starch (TS), sweet potato
starch (SS) and potato starch (PS) on the rheological properties
and moisture distribution of dough’s were investigated. For gluten
doughy, WS showed greatest linear viscoelasticity region (0.190%),
lowest frequency dependence (0.128) and greatest recovery
capacity (67.39%), while PS showed smallest linear viscoelasticity
region (0.126%), greatest frequency dependence (0.195) and lowest
recovery capacity (54.97%). Furthermore, WS–gluten dough showed
highest disulfide bonds content (3.47μmol/g), lowest intensity of
extracted glutenin bands and highest bond water content (23.20%).
This suggested that WS–gluten dough formed stronger starch–gluten
interactions compared with the other four starch–gluten dough’s. For
gluten-free dough’s, WS showed greatest linear viscoelasticity region
(0.104%), frequency dependence (0.236) and recovery capacity
(31.79%), while PS showed lowest viscoelasticity region (0.077%),
frequency dependence (0.160) and recovery capacity (19.33%).
Furthermore, PS-HPMC dough showed higher free water content
(85.05%) than the other four starch-HPMC dough’s. This suggested
that more water distributed between hydration sites of HPMC and
PS surface, leading to more hydrogen bonds and the formation of
stable PS-HPMC network. In conclusion, the rheological properties
of model dough’s are largely due to the variation in structural and
physicochemical properties of different starches, and the varying
interactions between different starches and gluten/HPMC.
mutaihua@126.comComparative study of starches from five different sources
on the rheological properties of gluten and gluten-free
model dough’s
Taihua Mu
Institute of Food Science and Technology-CAAS, China