Investigating the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread dough

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-05 DOI:10.1016/j.foodhyd.2025.111180

Berkay Berk , Şelale Öncü Glaue , Özge Yıldız Bayram , Sevcan Ünlütürk

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引用次数: 0

Abstract

This study investigated the physical and technological properties of the sprouted refined (SR), sprouted whole (SW) and unsprouted refined (UR) wheat flours to explore their potential in bread production. The effects of sprouting on the starch properties, including molecular weight, amylase activity, pasting, and crystallinity, were examined. Rheological properties were measured using farinograph, extensograph, and mixograph instruments. Then, a mixture design was used to optimize the flour blends for bread dough formulation. The non-linear rheological properties of the dough samples prepared by these flour blends were analyzed using large amplitude oscillatory shear (LAOS) test. Molecular weight (UR: 669.6 kDa and SR: 390.4 kDa) and the falling number (UR: 485.5 s, SR: 132 s and SW: 62 s) decreased with sprouting. The water absorption of UR and SR were similar (55 and 54 %), but SW had higher water absorption being 61%. The mixograph peak torque (UR: 78.3 %Tq, SR: 63.6 %Tq and SW: 57.4 %Tq) values decreased with sprouting. Comparison of the optimum blends with commercial counterparts in bread dough production was conducted by principal component analysis (PCA) using different rheological properties (

G_{L}^{'}, η_{L}^{'}, S, a n d T

) at different strain values. The results showed that using a blend of 50.5% UR, 48.5% SR, and 1% SW, as well as 5.1% UR, 51.3% SR, and 43.6% SW, in bread dough formulation resulted in non-rheological properties similar to those of their commercial counterparts: refined bread flour and whole wheat bread flour.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.