AI Article Synopsis
- The study investigated how three types of oligosaccharides (FOS, GOS, and XOS) affect wheat starch properties under different freezing temperatures.
- The results indicated that higher freezing temperatures led to increased porosity, particle size, and peak viscosity of wheat starch, while adding oligosaccharides decreased these properties, particularly with XOS being the most effective.
- The findings suggest that using oligosaccharides can improve the freezing stability of starch-based foods by reducing starch retrogradation and minimizing damage from ice crystals.
Article Abstract
The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, peak viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS > GOS > FOS. However, the pasting temperature of the granules increased. The addition of oligosaccharides (especially XOS, which has the most significant effect in inhibiting starch retrogradation) can inhibit the formation of starch crystal structures to a certain extent, reduce the damage from ice crystals to starch granules and delay starch retrogradation. Therefore, functional oligosaccharides can be used as a potentially effective additive to increase freezing stability in frozen starch-based foods.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2020.126209 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat ( L.) flour.
J Food Sci Technol
February 2025
Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, 29100 Gumushane, Turkey.
In the present study, einkorn wheat flour ( L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0-10-20-30-40 and 50 g 100 g) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.
View Article and Find Full Text PDFThe Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions.
Plants (Basel)
January 2025
Faculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded.
View Article and Find Full Text PDFVariations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat ( L.).
Plants (Basel)
January 2025
State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China.
Whole grain flour is considered a part of a healthy diet, especially when produced with pigmented wheat (). However, the specific metabolic pathways and mechanisms by which these metabolites affect the end-use quality of pigmented wheat varieties still need to be better understood. This study examined the relationship between metabolite concentrations and the end-use quality of three wheat varieties: common wheat (CW, JM20), black wheat (BW, HJ1), and green wheat (GW, HZ148).
View Article and Find Full Text PDFMicrowave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough.
Molecules
January 2025
Food Science and Engineering College, Anhui Science and Technology University, Chuzhou 233100, China.
To reduce the adverse effects of bran on whole wheat flour products. In this study, seven reconstituted whole wheat flours were prepared and used to determine the effects of microwave and steam treatment on bran. We aimed to understand the effect of modification treatment on the properties of reconstituted whole wheat flour and dough.
View Article and Find Full Text PDFCharacterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation.
Foods
January 2025
Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a pancreatic alpha-amylase (PAA) and rat intestinal acetone powder (RIAP) mixture. Chickpea starch, exhibiting a slow digestibility profile, was incorporated as an ingredient to confer slow digestibility to refined wheat flour bread.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!