Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Journal of Food Science
Kao WuFan Zhu

Abstract

Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G') and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0 ) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.

References

Dec 10, 1999·Journal of Agricultural and Food Chemistry·D Dietrych-Szostak, W Oleszek
Feb 15, 2001·Journal of Agricultural and Food Chemistry·V SkrabanjaI M Björck
Mar 4, 2014·Journal of Food Science and Technology·Kamini Shukla, Sarita Srivastava
May 31, 2014·Journal of Food Science and Technology·Palanisamy Bruntha DeviVenkatesan Brindha Priyadarisini

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