Journal
JOURNAL OF CEREAL SCIENCE
Volume 93, Issue -, Pages -Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2020.102937
Keywords
Cereal grains; Starch properties; Structural features; Reconstituted dough
Categories
Funding
- National Barley and Highland Barley Industry Technology System Program [CARS-05-18]
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Starch, as the main component of flour products, determines the physicochemical properties of dough. This work investigated the relationship of the physical properties of seven types of starches from various cereals with the structural features of reconstituted dough. Results of mixing and tensile properties analysis and scanning electron microscopy displayed that rice reconstituted flour exhibited maximum water absorption; pea reconstituted flour had higher dough stability; sweet potato dough had higher tensile resistance; highland barley dough had the greatest extensibility. Moisture distribution analysis revealed that various model dough showed remarkably different water distribution, which was distributed at T-21 (0.07-0.11 ms), T-22 (0.8-2.66 ms) and T-23 (10.0-20.82 ms). Correlation analysis indicated that large starch granules associated with good dough stability; amylose content of starch positively affected tensile resistance of dough; crystallinity of starch showed negative effects on water absorption; starch with higher crystallinity associated with greater dough stability.
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