Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough.

Gelatinization properties of physically modified starch-gluten matrices are often exclusively traced back to starch constitution without considering the state of gluten. Thus, gelatinization of model dough, combining reference (rS)/modified starch (mS) with reference (rG)/modified gluten (mG), was investigated using nuclear magnetic resonance and differential scanning calorimetry to relate structural alterations of biopolymers to their hydration properties. No differences were found in gelatinization onsets of model dough consisting of rS and mS combined with mG (starch: gluten = 50:50 (m/m)), although gelatinization enthalpy of mS mG (1.

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding.

It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during general grinding procedures, was further differentiated into thermal stress (TS) and mechanical stress (MS).

Novel approach to investigate the mechanical properties of crumb matrix during storage - Re-engineering of gas-free crumb pellets.

Since commonly used texture profile analysis (TPA) depend on gas volume fraction, a detailed development of mechanistic relationships between firming-relevant additives and structural crumb matrix alterations often fail. Thus, a method to prepare gas-free crumb pellets was developed to exclude porosity effects. Therefore, reference white bread crumb was freeze-dried, crushed and rehydrated with either distilled water or maltose solution to the native moisture content.