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Título

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

AutorBárcenas, María Eugenia; Keller, Jessica de la O.; Rosell, Cristina M.
Palabras claveGluten properties
Starch properties
Arabic gum
Pectin
HPMC
Fecha de publicación24-mar-2009
EditorElsevier
CitaciónJournal of Food Engineering 94(3-4): 241-247 (2009)
ResumenThe aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model systems. Gluten characteristics were evaluated concerning hydration properties (swelling, water retention capacity, water binding capacity), gluten quality (gluten index, the amount of wet and dry gluten), protein sodium dodecyl sulphate extractability, and rheological properties (elastic and viscous moduli); whereas the effect of hydrocolloids on wheat starch was assessed by recording the viscometric profile. Results showed that hydrocolloids tested affected in different extent to starch and gluten properties, being their effect dependent on the hydrocolloid type and also its concentration. All the hydrocolloids, with the exception of arabic gum, decreased the viscoelastic moduli during heating and cooling, yielding a weakening effect on gluten. Pectin mainly acted on gluten properties, varying gluten hydration, and also the quantity and quality of gluten. In addition, arabic gum acted primarily on the viscometric properties of starch. Therefore, hydrocolloid effect was greatly dependent on the hydrocolloid type, which defines its interaction with other components of the system.
Descripción7 pages, 3 figures, 5 tables.-- Printed version published Oct 2009.
Versión del editorhttp://dx.doi.org/10.1016/j.jfoodeng.2009.03.012
URIhttp://hdl.handle.net/10261/14708
DOI10.1016/j.jfoodeng.2009.03.012
ISSN0260-8774
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