3,976
Views
19
CrossRef citations to date
0
Altmetric
Articles

Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure

, &
Pages 1829-1842 | Received 07 Jun 2016, Accepted 01 Aug 2016, Published online: 18 Dec 2016

References

  • FAO Cereal Supply and Demand Brief. http://www.fao.org/worldfoodsituation/csdb/en/(assessed on November 22, 2015).
  • Marquart, L.; Jacobs JrD.R, .; McIntosh, G.H.; Poutanen, K.; Reicks, M. Whole Grains and Health; John Wiley and Sons, Blackwell Publishing Professional, Ames, Iowa, USA, 2008.
  • Kendall, C.W.; Esfahani, A.; Jenkins, D.J. The Link Between Dietary Fibre and Human Health. Food Hydrocolloids 2010, 24, 42–48.
  • Okarter, N.; Liu, R.H. Health Benefits of Whole Grain Phytochemicals. Critical Reviews in Food Science and Nutrition 2010, 50, 193–208.
  • Douzals, J.P.; Marechal, P.A.; Coquille, J.C.; Gervais, P. Microscopic Study of Starch Gelatinization Under High Hydrostatic Pressure. Journal of Agricultural and Food Chemistry 1996, 44, 1403–1408.
  • Apichartsrangkoon, A.; Ledward, D.A.; Bell, A.E.; Brennan, J.G. Physicochemical Properties of High Pressure Treated Wheat Gluten. Food Chemistry 1998, 63, 215–220.
  • Kieffer, R.; Schurer, F.; Köhler, P.; Wieser, H. Effect of Hydrostatic Pressure and Temperature on the Chemical and Functional Properties of Wheat Gluten: Studies on Gluten, Gliadin and Glutenin. Journal of Cereal Science 2007, 45, 285–292.
  • McCann, T.H.; Leder, A.; Buckow, R.; Day, L. Modification of Structure and Mixing Properties of Wheat Flour Through High-Pressure Processing. Food Research International 2013, 53, 352–361.
  • Stolt, M.; Oinonen, S.; Autio, K. Effect of High Pressure on the Physical Properties of Barley Starch. Innovative Food Science & Emerging Technologies 2000, 1, 167–175.
  • Bárcenas, M.E.; Altamirano-Fortoul, R.; Rosell, C.M. Effect of High Pressure Processing on Wheat Dough and Bread Characteristics. LWT–Food Science and Technology 2010, 43, 12–19.
  • Knorr, D.; Heinz, V.; Buckow, R. High Pressure Application for Food Biopolymers. Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 2006, 1764, 619–631.
  • Boonyaratanakornkit, B.B.; Park, C.B.; Clark, D.S. Pressure Effects on Intra- and Intermolecular Interactions Within Proteins. Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology 2002, 1595, 235–249.
  • Rivalain, N.; Roquain, J.; Demazeau, G. Development of High Hydrostatic Pressure in Biosciences: Pressure Effect on Biological Structures and Potential Applications in Biotechnologies. Biotechnology Advances 2010, 28, 659–672.
  • AACC. Approved Methods of the AACC, 10th Ed; American Association of Cereal Chemists: St. Paul, MN, 2000; Methods 08-01, 30-25, 44-15A, 46-10, 54-10, 54–21.
  • AOAC International. Official Methods of Analysis of AOAC International, 17th Ed; AOAC International: Washington, DC, 2000.
  • Perten, H. Application of the Falling Number Method for Evaluating Alpha-Amylase Activity. Cereal Chemistry 1964, 41, 127–140.
  • McConnell, A.A.; Eastwood, M.A.; Mitchell, W.D. Physical Characteristics of Vegetable Foodstuffs That Could Influence Bowel Function. Journal of the Science of Food and Agriculture 1974, 25, 1457–1464.
  • Ahmed, J.; Al-Jassar, S.; Thomas, L.A. Comparison in Rheological, Thermal, and Structural Properties Between Indian Basmati and Egyptian Giza Rice Flour Dispersions As Influenced by Particle Size. Food Hydrocolloids 2015, 48, 72–83.
  • Ahmed, J.; Thomas, L. Effect of β-Glucan Concentrate on the Water Uptake, Rheological and Textural Properties of Wheat Flour Dough. International Journal of Food Properties 2015, 18, 1801–1816.
  • Li, M.; Zhu, K.X.; Wang, B.W.; Guo, X.N.; Peng, W.; Zhou, H.M. Evaluation the Quality Characteristics of Wheat Flour and Shelf-Life of Fresh Noodles As Affected by Ozone Treatment. Food Chemistry 2012, 135, 2163–2169.
  • Tester, R.F. Properties of Damaged Starch Granules: Composition and Swelling Properties of Maize, Rice, Pea and Potato Starch Fractions in Water at Various Temperatures. Food Hydrocolloids 1997, 11, 293–301.
  • Kim, W.; Qin, Y. Effect of Heating Temperature on the Particle Size Distribution in Waxy Wheat Flour. Journal of Cereal Sciences 2014, 59, 228–233.
  • Guo, Z.; Zeng, S.; Lu, X.; Zhou, M.; Zheng, M.; Zheng, B. Structural and Physicochemical Properties of Lotus Seed Starch Treated with Ultra-High Pressure. Food Chemistry 2015, 186, 223–230.
  • Karim, A.A.; Norziah, M.H.; Seow, C.C. Methods for the Study of Starch Retrogradation. Food Chemistry 2000, 71, 9–36.
  • Bauer, B.A.; Knorr, D. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. Journal of Food Engineering 2005, 68, 329–334.
  • Alvarez, M.D.; Fuentes, R.; Olivares, M.D.; Cuesta, F.J.; Canet, W. Thermorheological Characteristics of Chickpea Flour Slurry As Affected by Moisture Content. Journal of Food Engineering 2014, 136, 9–18.
  • Hendrickx, M.; Ludikhuyze, L.; Van den Broeck, I.; Weemaes, C. Effects of High Pressure on Enzymes Related to Food Quality. Trends in Food Science and Technology 1998, 9, 197–203.
  • Byler, D.M.; Susi, H. Examination of the Secondary Structure of Proteins by Deconvolved FTIR Spectra. Biopolymers 1986, 25, 469–487.
  • Eliasson, A.C. Interactions Between Starch and Lipids Studied by DSC. Thermochimica Acta 1994, 246, 343–356.
  • Ahmed, J.; Ramaswamy, H.S.; Ayad, A.; Alli, I.; Alvarez, P. Effect of High-Pressure Treatment on Rheological, Thermal and Structural Changes in Basmati Rice Flour Slurry. Journal of Cereal Science 2007, 46, 148–156.
  • Angold, R. Wheat Starch (Structural Aspects). In Bread; Social, Nutritional & Agricultural Aspects of Wheaten Bread; Spicer, A.; Ed., Elsevier Applied Science Publishers Limited: London, UK, 1975.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.