Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system

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dc.citation.volume163
dc.contributor.authorLu F
dc.contributor.authorZhu X-F
dc.contributor.authorTao H
dc.contributor.authorWang HL
dc.contributor.authorYang Z
dc.date.accessioned2023-11-01T01:53:02Z
dc.date.accessioned2023-11-03T04:55:08Z
dc.date.available2022-05-25
dc.date.available2023-11-01T01:53:02Z
dc.date.available2023-11-03T04:55:08Z
dc.date.issued2022-06-15
dc.description.abstractThe effects of starch granule-surface proteins (SGSPs) on dough formation and breadmaking quality were studied in a reconstituted dough. After removing the SGSPs by NaOH and SDS treatment, the dough development time, stability time, and resistance to extension were increased. CLSM exhibited a coarse and discontinuous gluten network in the dough containing NaOH- and SDS-treated starches. Meanwhile, gelatinization temperatures were shifted to higher values while the gelatinization enthalpy decreased. Removing SGSPs prevented the formation of gluten network and reduced dough extensional deformability, which showed that the dough structure became worse. Compared with the control group, the firmness of the bread sample without SGSPs was significantly increased (p < 0.05), which was manifested by small and dense pores in the bread. LF-NMR showed that the distribution of relative water content shifted from T21 (0–1 ms) to T22 (1–100 ms), indicating that removing SGSPs decreased the water-holding capacity of the bread. This study suggested that starch surface characteristics were essential to maintain the structure and mechanical properties of dough and bread.
dc.description.confidentialfalse
dc.identifier.citationLu F, Zhu XF, Tao H, Wang HL, Yang Z. (2022). Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system. LWT. 163.
dc.identifier.doi10.1016/j.lwt.2022.113591
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.issn0023-6438
dc.identifier.number113591
dc.identifier.piiS0023643822005266
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69012
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0023643822005266
dc.relation.isPartOfLWT
dc.rights(c) 2022 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectReconstituted dough
dc.subjectCLSM
dc.subjectDough structure
dc.subjectWater distribution
dc.titleControlling starch surface characteristics - Impact on dough formation in a reconstituted dough system
dc.typeJournal article
pubs.elements-id453445
pubs.organisational-groupOther
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