[en] The present study sought to investigate the rheological properties of wheat starch-gluten (WS-G) and potato starch-gluten (PS-G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict wheat dough properties. The highest linear viscoelastic region, frequency dependence, maximum creep compliance and the lowest viscoelastic modulus and zero shear viscosity were observed in the wheat dough, followed by WS-G and PS-G model doughs. PS exerted a more significant damage effect on the gluten network while WS shared a tight integration with gluten protein, forming a more stable dough structure. The viscoelasticity of the model doughs shared a close association with the wheat dough under increased gluten fraction, while the frequency dependence of the model doughs showed no trend towards wheat dough. Therefore, starch-gluten model dough could not fully stimulate the functionality of wheat dough irrespective of its gluten fraction.
Disciplines :
Food science
Author, co-author :
Xu, Fen ; Université de Liège - ULiège > TERRA Research Centre ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Liu, Wei; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Zhang, Liang; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Liu, Qiannan; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Hu, Xiaojia; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Wang, Feng; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Zhang, Hong ; Université de Liège - ULiège > Centres généraux > Institut Confucius ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Hu, Honghai ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
English
Title :
Prediction of the rheological properties of wheat dough by starch-gluten model dough systems: effect of gluten fraction and starch variety
Publication date :
April 2022
Journal title :
International Journal of Food Science and Technology
NSCF - National Natural Science Foundation of China
Funding text :
This work was supported by the National Natural Science Foundation of China [grant number 31601507]; the Agricultural Science and Technology Innovation Program [grant number CAAS‐ASTIP‐IFST]; and the China Agriculture Research System of MOF and MARA [grant number CARS‐09‐P27].This work was supported by the National Natural Science Foundation of China [grant number 31601507]; the Agricultural Science and Technology Innovation Program [grant number CAAS-ASTIP-IFST]; and the China Agriculture Research System of MOF and MARA [grant number CARS-09-P27].
Ahmed, J., Al-Foudari, M., Al-Salman, F. & Almusallam, A.S. (2014). Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. Journal of Food Engineering, 124, 43–53.
Ahmed, S. & Jones, F.R. (1990). A review of particulate reinforcement theories for polymer composites. Journal of Materials Science, 25, 4933–4942.
Albano, K.M., Franco, C.M.L. & Telis, V.R.N. (2014). Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration. Food Hydrocolloids, 40, 30–43.
Cao, X., Tong, J., Ding, M. et al. (2019). Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.). Food Chemistry, 297, 125000.
Chen, J.-S., Deng, Z.-Y., Wu, P., Tian, J.-C. & Xie, Q.-G. (2010). Effect of gluten on pasting properties of wheat starch. Agricultural Sciences in China, 9, 1836–1844.
Dapčević Hadnađev, T., Pajić-Lijaković, I., Hadnađev, M., Mastilović, J., Torbica, A. & Bugarski, B. (2013). Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. Food Hydrocolloids, 33, 376–383.
Edwards, N.M., Dexter, J.E. & Scanlon, M.G. (2002). Starch participation in durum dough linear viscoelastic properties. Cereal Chemistry, 79, 850-856.
Fu, Z., Che, L., Li, D., Wang, L. & Adhikari, B. (2016). Effect of partially gelatinized corn starch on the rheological properties of wheat dough. LWT - Food Science and Technology, 66, 324–331.
Gao, X., Tong, J., Guo, L. et al. (2020). Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.). Food Hydrocolloids, 106, 105885.
Goesaert, H., Brijs, K., Veraverbeke, W.S., Courtin, C.M., Gebruers, K. & Delcour, J.A. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16, 12–30.
Huang, W., Li, L., Wang, F. et al. (2010). Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chemistry, 121, 934–939.
Jekle, M., Mühlberger, K. & Becker, T. (2016). Starch–gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocolloids, 54, 196-201.
Koksel, F. & Scanlon, M.G. (2012). Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends. Journal of Cereal Science, 56, 445–450.
Li, X., Hu, H., Xu, F., Liu, Z., Zhang, L. & Zhang, H. (2018). Effects of aleurone-rich fraction on the hydration and rheological properties attributes of wheat dough. International Journal of Food Science & Technology, 54, 1777–1786.
Liu, R., Sun, W., Zhang, Y. et al. (2019). Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread. Food Chemistry, 300, 125196.
Liu, X.-L., Mu, T.-H., Sun, H.-N., Zhang, M. & Chen, J.-W. (2016). Influence of potato flour on dough rheological properties and quality of steamed bread. Journal of Integrative Agriculture, 15, 2666–2676.
Liu, X., Mu, T., Sun, H., Zhang, M., Chen, J. & Fauconnier, M.L. (2017). Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars. International Journal of Food Sciences and Nutrition, 68, 167–178.
Meng, Y.C., Sun, M.H., Fang, S., Chen, J. & Li, Y.H. (2014). Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour. Food Hydrocolloids, 40, 64–70.
Mu, T., Sun, H. & Liu, X.(2017). Potato staple food processing technology. (edited by R.W. Hartel), pp. 39–54. Singapore: Springer Nature.
Paulik, S., Yu, W.W., Flanagan, B., Gilbert, R.G., Jekle, M. & Becker, T. (2019). Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough. Food Chemistry, 301, 125276.
Shi, A.M., Wang, L.J., Li, D. & Adhikari, B. (2013). Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and creep properties. Carbohydrate Polymers, 96, 602–610.
Uthayakumaran, S., Newberry, M., Phan-Thien, N. & Tanner, R. (2002). Small and large strain rheology of wheat gluten. Rheologica Acta, 41, 162–172.
Wang, F.C. & Sun, X.S. (2002). Creep-recovery of wheat flour doughs and relationship to other physical dough tests and Breadmaking performance. Cereal Chemistry, 79, 567–571.
Xu, F., Hu, H., Liu, Q., Dai, X. & Zhang, H. (2017). Rheological and microstructural properties of wheat flour dough systems added with potato granules. International Journal of Food Properties, 20, S1145–S1157.
Xu, F., Liu, W., Liu, Q., Zhang, C., Hu, H. & Zhang, H. (2020). Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems. Food Science & Nutrition, 8, 2279–2287.
Yang, Y., Song, Y. & Zheng, Q. (2011). Rheological behaviors of doughs reconstituted from wheat gluten and starch. Journal of Food Science and Technology, 48, 489–493.
Zhang, D., Mu, T. & Sun, H. (2017). Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. Carbohydrate Polymers, 176, 345–355.
Zhang, D., Mu, T. & Sun, H. (2018a). Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs. Food Research International, 103, 156–162.
Zhang, D., Mu, T. & Sun, H. (2019a). Effects of starch from five different botanical sources on the fermentation and gelatinization properties of starch-gluten model doughs. Starch - Stärke, 71, 1800034.
Zhang, D., Mu, T., Sun, H. & He, J. (2019b). Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems. Food Research International, 120, 456–463.
Zhang, H., Xu, F., Wu, Y., Hu, H.-H. & Dai, X.-F. (2017a). Progress of potato staple food research and industry development in China. Journal of Integrative Agriculture, 16, 2924–2932.
Zhang, H., Xu, F., Wu, Y., Hu, H.-H. & Dai, X.-F. (2017b). Progress of potato staple food research and industry development in China. Journal of Integrative Agriculture, 16, 2924–2932.
Zhang, L., Zhao, Y., Hu, W. et al. (2018b). Multi-scale structures of cassava and potato starch fractions varying in granule size. Carbohydrate Polymers, 200, 400–407.
Zhou, L., Mu, T., Ma, M. & Sun, H. (2019). Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility. International Journal of Food Science & Technology, 54, 2880–2886.
Zi, Y., Shen, H., Dai, S. et al. (2019). Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality. Food Hydrocolloids, 93, 78–86.
