Article (Scientific journals)
Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour
Liu, Xingli; Mu, Taihua; Sun, Hongnan et al.
2018In Food Chemistry, 239, p. 1064-1074
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Keywords :
Potato flour; Hydrocolloids; Gluten-free steamed bread; Thermo-mechanical properties; Starch digestibility; Glycemic index
Abstract :
[en] The effects of hydrocolloids (Hydroxypropylmethylcellulose (HPMC), Carboxymethylcellulose (CMC), Xanthan gum (XG), and Apple pectin (AP)) at different concentrations on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free potato steamed bread were investigated. Results showed that hydrocolloids addition significantly increased the gelatinization temperature (from 52.0 to 64.2 °C) and water absorption (from 56.22 to 66.50 %) of potato dough. Moreover, hydrocolloids may be interacted with protein and starch, the density of potato protein bands was decreased by hydrocolloids addition, the reason might be that higher molecular weight complexes might be formed between proteins-hydrocolloids or proteins-proteins, thus change the protein solubility. Furthermore, steamed breads with hydrocolloids presented higher specific volume and lower hardness, and the rapidly digestible starch and estimated glycemic index were significantly decreased from 45.51 to 20.64, from 69.54 to 55.17, respectively. In conclusion, HPMC and XG could be used as improvers in the gluten-free potato steamed bread.
Disciplines :
Phytobiology (plant sciences, forestry, mycology...)
Food science
Chemistry
Author, co-author :
Liu, Xingli ;  Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)
Mu, Taihua
Sun, Hongnan
Zhan, Miao
Chen, Jingwang ;  Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)
Fauconnier, Marie-Laure  ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Language :
English
Title :
Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour
Publication date :
2018
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Science, Oxford, United Kingdom
Volume :
239
Pages :
1064-1074
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 15 August 2017

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