Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. (15th November 2017)

• Record Type: Journal Article
• Authors: Zhang, Duqin; Mu, Taihua; Sun, Hongnan
• Is Part Of: Carbohydrate polymers. Volume 176(2017)
• Page Start: 345
• Page End: 355
• Publication Date: 2017-11-15
• Subjects: water (Pubchem CID: 962) -- copper sulfate (PubChem CID: 24462) -- sulfuric acid (PubChem CID: 1118) -- sodium acetate (PubChem CID: 517045) -- sodium hydroxide (PubChem CID: 14798) -- boric acid (PubChem CID: 7628) -- acetic acid (PubChem CID: 176) -- glucose (PubChem CID: 79025) -- sodium chloride (PubChem CID: 5234) -- ethanol (PubChem CID: 702); Starch -- Gluten-free model dough -- Rheological properties -- Network structure -- Moisture distribution; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.08.025
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Significant differences were found among model doughs made with different starches. The Jmax of model doughs made with different starches is closely related to the z′. Moisture distributions in starch–HPMC model doughs affect the network structure. Rheological properties largely depend on interaction of different starch and HPMC. Abstract: We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch–hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS–, TS–, CS–, and WS–HPMC doughs, and the same order was found for the degree of dependence of G′ on frequency sweep, suggesting that the resistance to deformation depends on network structure stability. More water distributed between hydration sites of HPMC and starch surface, leading to more hydrogen bonds and the formation of stable network. In conclusion, the rheological properties of model doughs are largely due to variation in structural and physicochemical properties of different starches, as well as varying interactions between different starches and HPMC.