Pasting, rheological and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β‐glucan concentrate,Journal of Texture Studies

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Pasting, rheological and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β‐glucan concentrate
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2020-03-18 , DOI: 10.1111/jtxs.12520
Nidhi Dangi ₁ , Baljeet S Yadav ₁ , Ritika B Yadav ₁

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This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological and thermal properties of rice dough were assessed. Hydration, thermal and pasting properties were significantly modified with the added β-glucans. The rice dough supplemented with β-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength. β-glucans not only impart beneficial physiological roles but can also act as potential food hydrocolloids. The thickening and gelling ability of β-glucans play an important role in maintain the rheology of dough systems. β-glucans can be used in gluten free flour formulations to mimic the viscoelastic properties of gluten and have a critical role in the processing and stability of gluten free based bakery formulations. Hence, the influence of β-glucans on the dough mixing and rheological properties of non-binding flour are of great interest in food industries. This article is protected by copyright. All rights reserved.

中文翻译：

添加天然和部分水解的 β-葡聚糖浓缩物对米粉的糊化、流变和面团混合行为的影响

本研究旨在评估大麦 β-葡聚糖浓缩物（天然和部分水解）在改善米粉面团技术功能方面的潜力。β-葡聚糖浓缩物部分水解以获得低分子量聚合物，并评估了它们对大米面团的糊化、流变学和热性能的影响。添加的β-葡聚糖显着改善了水合、热和糊化特性。添加了 β-葡聚糖浓缩物的大米面团表现出改善的粘弹性和蠕变行为，β-葡聚糖赋予大米面团强度的有效性取决于其分子量。与天然β-葡聚糖浓缩物相比，具有低分子量的水解β-葡聚糖浓缩物在更大程度上增加了面团弹性。补充面团的显微照片显示出坚固而致密的网络，表明结构和强度得到改善。β-葡聚糖不仅具有有益的生理作用，而且还可以作为潜在的食物水胶体。β-葡聚糖的增稠和胶凝能力在维持面团系统的流变性方面起着重要作用。β-葡聚糖可用于无麸质面粉配方，以模拟麸质的粘弹性，并在无麸质烘焙配方的加工和稳定性方面发挥关键作用。因此，β-葡聚糖对非粘合面粉的面团混合和流变特性的影响在食品工业中具有重要意义。本文受版权保护。版权所有。β-葡聚糖不仅具有有益的生理作用，而且还可以作为潜在的食物水胶体。β-葡聚糖的增稠和胶凝能力在维持面团系统的流变性方面起着重要作用。β-葡聚糖可用于无麸质面粉配方，以模拟麸质的粘弹性，并在无麸质烘焙配方的加工和稳定性方面发挥关键作用。因此，β-葡聚糖对非粘合面粉的面团混合和流变特性的影响在食品工业中具有重要意义。本文受版权保护。版权所有。β-葡聚糖不仅具有有益的生理作用，而且还可以作为潜在的食物水胶体。β-葡聚糖的增稠和胶凝能力在维持面团系统的流变性方面起着重要作用。β-葡聚糖可用于无麸质面粉配方，以模拟麸质的粘弹性，并在无麸质烘焙配方的加工和稳定性方面发挥关键作用。因此，β-葡聚糖对非粘合面粉的面团混合和流变特性的影响在食品工业中具有重要意义。本文受版权保护。版权所有。β-葡聚糖可用于无麸质面粉配方，以模拟麸质的粘弹性，并在无麸质烘焙配方的加工和稳定性方面发挥关键作用。因此，β-葡聚糖对非粘合面粉的面团混合和流变特性的影响在食品工业中具有重要意义。本文受版权保护。版权所有。β-葡聚糖可用于无麸质面粉配方，以模拟麸质的粘弹性，并在无麸质烘焙配方的加工和稳定性方面发挥关键作用。因此，β-葡聚糖对非粘合面粉的面团混合和流变特性的影响在食品工业中具有重要意义。本文受版权保护。版权所有。

更新日期：2020-03-18

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