Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate.

Journal of Texture Studies
Nidhi DangiRitika B Yadav

Abstract

This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β-glucans. The rice dough supplemented with β-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.

References

Aug 25, 2009·Nutrition Research·Pariyarath S Thondre, C Jeya K Henry
Jun 7, 2011·International Journal of Biological Macromolecules·Jacob K AgbenorheviSusan M Tosh
Mar 29, 2014·Journal of Agricultural and Food Chemistry·Yolanda BrummerSusan M Tosh
Aug 6, 2015·Journal of Food Science and Technology·Yash Dixit, Suvendu Bhattacharya
Nov 5, 2016·International Journal of Biological Macromolecules·Deepak MudgilB S Khatkar
Aug 6, 2019·International Journal of Biological Macromolecules·Nidhi DangiRitika B Yadav

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Citations

Sep 9, 2020·Food Hydrocolloids·Katsuyoshi Nishinari, Yapeng Fang

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