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Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
Carbohydr Polym. 2015 May 20; 122:169-79.CP

Abstract

The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the thermal profiles of quaternary blended dough matrices have been investigated by simulating baking, cooling, and storage in differential scanning calorimeter (DSC) pans. Endothermal transitions related to suitable patterns for low and slow starch hydrolysis, softer crumb and retarded firming kinetics in blended breads include delayed temperatures for starch gelatinization, and for the dissociation of amylose-lipid complex. In addition, (a) higher stability for the amylose-lipid inclusion complex, (b) lower energy for starch gelatinization, (c) lower limiting melting enthalpy and (d) slower rate for amylopectin retrogradation meet thermal requirements for achieving suitable textural and starch digestibility features in blended breads, fulfilled by adding T/GP/BW to replace 45% of WT flour in blended dough formulations.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Collar C
Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain. Electronic address: ccollar@iata.csic.es.
Jiménez T
Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain.
Conte P
Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain; Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy.
Piga A
Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy.

MeSH

AmyloseBreadDigestionFlourHydrolysisKineticsLipidsMagnoliopsidaStarchTemperatureWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25817656

Citation

Collar, Concha, et al. "Significance of Thermal Transitions On Starch Digestibility and Firming Kinetics of Restricted Water Mixed Flour Bread Matrices." Carbohydrate Polymers, vol. 122, 2015, pp. 169-79.
Collar C, Jiménez T, Conte P, et al. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. Carbohydr Polym. 2015;122:169-79.
Collar, C., Jiménez, T., Conte, P., & Piga, A. (2015). Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. Carbohydrate Polymers, 122, 169-79. https://doi.org/10.1016/j.carbpol.2014.12.083
Collar C, et al. Significance of Thermal Transitions On Starch Digestibility and Firming Kinetics of Restricted Water Mixed Flour Bread Matrices. Carbohydr Polym. 2015 May 20;122:169-79. PubMed PMID: 25817656.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. AU - Collar,Concha, AU - Jiménez,Teresa, AU - Conte,Paola, AU - Piga,Antonio, Y1 - 2015/01/13/ PY - 2014/11/03/received PY - 2014/12/11/revised PY - 2014/12/31/accepted PY - 2015/3/31/entrez PY - 2015/3/31/pubmed PY - 2015/12/17/medline KW - Ancient cereals KW - Bread KW - Differential Scanning Calorimetry KW - Legumes KW - Pseudocereals KW - Starch hydrolysis KW - Thermal transitions SP - 169 EP - 79 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 122 N2 - The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the thermal profiles of quaternary blended dough matrices have been investigated by simulating baking, cooling, and storage in differential scanning calorimeter (DSC) pans. Endothermal transitions related to suitable patterns for low and slow starch hydrolysis, softer crumb and retarded firming kinetics in blended breads include delayed temperatures for starch gelatinization, and for the dissociation of amylose-lipid complex. In addition, (a) higher stability for the amylose-lipid inclusion complex, (b) lower energy for starch gelatinization, (c) lower limiting melting enthalpy and (d) slower rate for amylopectin retrogradation meet thermal requirements for achieving suitable textural and starch digestibility features in blended breads, fulfilled by adding T/GP/BW to replace 45% of WT flour in blended dough formulations. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/25817656/Significance_of_thermal_transitions_on_starch_digestibility_and_firming_kinetics_of_restricted_water_mixed_flour_bread_matrices_ DB - PRIME DP - Unbound Medicine ER -