In present study, seven kinds of starch were used to mix with gluten to form reconstituted flour. The rheological properties and microstructures of dough samples with reconstituted flour were determined. This study aimed to investigate whether the starch type is a main factor affects the characteristics of reconstituted dough. The results showed that starch types significantly affected the rheological properties and microstructures of reconstituted dough. 0.05% was selected as the constant strain value of the dynamic frequency sweep. The relationships between storage modulus, loss modulus, and angular frequency of dough samples were well-fitted to the Power-law equation. The elasticity of dough with reconstituted rice flour was the highest, followed by sweet potato, potato, pea, wheat, maize, and highland barley dough. The trend of stickiness was similar to that of elasticity, only the top three orders changed (sweet potato>potato>rice dough). Highland barley and potato dough showed better liquidity than sweet potato, pea, wheat, maize, and rice dough. The creep-recovery tests of each dough indicated that highland barley dough deformed the most, followed by potato, wheat, maize, sweet potato, and pea dough. The rice dough exhibited the smallest deformation. In terms of microstructure, the order of starch binding level in each dough network was: wheat, barley>maize, sweet potato>pea, potato and rice starch.
WANG Yuyan
,
LIU Haibo
,
YANG Rong
,
CHEN Jing
,
LIU Xiong
. Effects of starch types on rheological properties of reconstituted dough[J]. Food and Fermentation Industries, 2019
, 45(3)
: 112
-118
.
DOI: 10.13995/j.cnki.11-1802/ts.017659
[1] WEEGELS P L, HAMER R J, SCHOFIELD J D. Functional properties of wheat glutenin.[J]. Journal of Cereal Science, 1996, 23(1):1-17.
[2] JEKLE M, MÜHLBERGER K, BECKER T. Starch-gluten interactions during gelatinization and its functionality in dough like model systems[J]. Food Hydrocolloids, 2016, 54:196-201.
[3] KAUR K D, JHA A, SABIKHI L, et al. Significance of coarse cereals in health and nutrition: a review[J]. Journal of Food Science and Technology, 2014, 51(8):1 429-1 441.
[4] HUANG Ting-ting, ZHOU Da-nian, JIN Zheng-yu, et al. Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch[J]. Food Hydrocolloids, 2016, 54:202-210.
[5] 周韵.魔芋面团形成及热加工过程中的成分相互作用解析与消化性评价[D].北京:中国农业大学, 2017.
[6] PETROFSKY K E, HOSENEY R C. Rheological properties of dough made with starch and gluten from several cereal sources[J]. Cereal Chemistry, 1995, 72(1):53-58.
[7] AHMED J, ALMUSALLAM A S, AL-SALMAN F, et al. Rheological properties of water insoluble date fiber incorporated wheat flour dough[J]. LWT - Food Science and Technology, 2013, 51(2):409-416.
[8] ZHANG Du-qin, MU Tai-hua, SUN Hong-nan. Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs[J]. Carbohydrate Polymers, 2017, 176:345.
[9] GEORGOPOULOS T, LARSSON H, ELIASSON A C. A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation[J]. Food Hydrocolloids, 2004, 18(1):143-151.
[10] ARUFE S, CHIRON H, DORé J, et al. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends[J]. Food Research International, 2017, 97:123-132.
[11] 范会平,李瑞,郑学玲,等.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报, 2016, 32(20):298-305.
[12] BHATTACHARYA S, NARASIMHA H V, BHATTACHARYA S. Effect of gum Arabic on the rheology of corn flour product quality[J]. Journal of Texture Studies, 2010, 34(4):421-436.
[13] HUANG Yu-chan, LAI His-mei. Noodle quality affected by different cereal starches[J]. Journal of Food Engineering, 2010, 97(2):135-143.
[14] WONWOO K, BYOUNGSEUNG Y. Rheological behaviour of acorn starch dispersions: effects of concentration and temperature[J]. International Journal of Food Science & Technology, 2010, 44(3):503-509.
[15] BARAK S, MUDGIL D, KHATKAR B S. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties[J]. LWT-Food Science and Technology, 2013, 51(1):211-217.
[16] HUANG Wei-ning, LI Ling-ling, WANG Feng, et al. Effects of transglutaminase on the rheological and mixolab thermomechanical characteristics of oat dough[J]. Food Chemistry, 2010, 121(4):934-939.
[17] NIU Meng, HOU G G, ZHAO Si-ming. Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends[J]. Journal of Cereal Science, 2017, 75:261-268.
[18] EDITH W, BRAM P, HANS G, et al. The role of gluten in a pound cake system: a model approach based on gluten-starch blends[J]. Food Chemistry, 2008, 110(4):909.
[19] WEIPERT D. The benefits of basic rheometry in studying dough rheology[J]. Cereal Chemistry, 1990, 67(4):311-317.
[20] PHAN T N, SAFARI A M, MORALES P A. Oscillatory and simple shear flows of a flour-water dough: a constitutive model[J]. Rheologica Acta, 1997, 36(1):38-48.
[21] RAO M A. Rheology of fluid and semisolid foods[M]. 2th ed. Boston, MA: Springer, 2007.
[22] GERMAN M L, BLUMENFELD A L, GUENIN Y V, et al. Structure formation in systems containing amylose, amylopectin, and their mixtures[J]. Carbohydrate Polymers, 1992, 18(1):27-34.
[23] HAO Chang-chun, WANG Li-jun, LI Dong, et al. Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough[J]. Journal of Food Engineering, 2008, 89(2):137-141.
[24] SALVADOR A, SANZ T, FISZMAN S M. Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast[J]. Food Hydrocolloids, 2006, 20(6):780-786.
[25] YOON W B, GUNASEKARAN S, PARK J W. Characterization of thermorheological behavior of alaska pollock and pacific whiting surimi[J]. Journal of Food Science, 2010, 69(7), 338-343.
[26] 徐芬.马铃薯全粉及其主要组分对面条品质影响机理研究[D].北京:中国农业科学院, 2016.
[27] VAN B F, DE L I, EECKHOUT M, et al. Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough[J]. Journal of Food Engineering, 2011, 107(1):50-59.
[28] ONYANGO C, MUTUNGI C, UNBEHEND G, et al. Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase[J]. Journal of Food Engineering, 2010, 97(4):465-470.
