Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed ß-glucan concentrate.
J Texture Stud
; 51(4): 650-662, 2020 08.
Article
em En
| MEDLINE
| ID: mdl-32134493
ABSTRACT
This study was aimed at evaluating the potential of barley ß-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. ß-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 ß-glucans. The rice dough supplemented with ß-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of ß-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed ß-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native ß-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Reologia
/
Oryza
/
Beta-Glucanas
/
Farinha
Idioma:
En
Revista:
J Texture Stud
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Índia