Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100838 |
Resumo: | Abstract The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics. |
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Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starchwheat doughzinc gluconateresistant starchrheological propertiesmicrostructureAbstract The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100838Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.95021info:eu-repo/semantics/openAccessQIN,YueqiGAO,HaiyanZENG,JieLIU,YufenDAI,Yunfeieng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100838Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch |
title |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch |
spellingShingle |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch QIN,Yueqi wheat dough zinc gluconate resistant starch rheological properties microstructure |
title_short |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch |
title_full |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch |
title_fullStr |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch |
title_full_unstemmed |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch |
title_sort |
Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch |
author |
QIN,Yueqi |
author_facet |
QIN,Yueqi GAO,Haiyan ZENG,Jie LIU,Yufen DAI,Yunfei |
author_role |
author |
author2 |
GAO,Haiyan ZENG,Jie LIU,Yufen DAI,Yunfei |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
QIN,Yueqi GAO,Haiyan ZENG,Jie LIU,Yufen DAI,Yunfei |
dc.subject.por.fl_str_mv |
wheat dough zinc gluconate resistant starch rheological properties microstructure |
topic |
wheat dough zinc gluconate resistant starch rheological properties microstructure |
description |
Abstract The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100838 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100838 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.95021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333234708480 |