Advanced search
1 file | 911.12 KB Add to list

Variation in amylose concentration to enhance wheat flour extrudability

Author
Organization
Abstract
Composition and functionality of five waxy wheat (Triticum aestivum L.) genotypes were elaborately investigated and related to end-product attributes of extrudates. As such, the interaction between starch biopolymers and protein in extrusion processing could be studied. Furthermore, the effect of an increasing amylose-concentration was studied by the use of blends. Waxy genotypes absorbed more water, gave rise to stiffer doughs and had higher onset and peak gelatinization temperature. In contrast, a lower pasting temperature and final viscosity and higher peak viscosity and breakdown could be observed. The volume percentage of small starch granules showed to be negatively correlated with peak temperature and positively with final viscosity and holding strength as well as with extrudate hardness. This was also positively correlated with amylose concentration. Expansion index was highest at a slightly decreased amylose concentration of 16.6%. Markedly higher moisture content for all amylose-free extrudates was attributed to a combination of increased solubility of amylopectin and reduced water evaporation at die emergence. It was hypothesized that an interplay with protein content and composition was laying at the basis of the observed differences. Moreover, the altered pasting behavior of waxy wheat may enhance the extrudability of gluten containing wheat flour. Starch granule size distribution is related to extrudate texture. Amylose content affects expansion index, water absorption and texture of extrudates. Interaction between starch content and protein composition and quality was observed. Waxy genotypes are strongly varying in their protein composition and functionality. Maximum expansion was obtained for blends containing 25% waxy flour.
Keywords
Waxy wheat, Extrusion, Pasting, Starch fine structure, RANULE SIZE DISTRIBUTION, PHYSICOCHEMICAL PROPERTIES, AMYLOPECTIN STRUCTURE, TEXTURAL PROPERTIES, PASTING PROPERTIES, CORN STARCH, WAXY, BREAD, GLUTEN, GELATINIZATION

Downloads

  • (...).pdf
    • full text (Published version)
    • |
    • UGent only
    • |
    • PDF
    • |
    • 911.12 KB

Citation

Please use this url to cite or link to this publication:

MLA
Hellemans, Tom, et al. “Variation in Amylose Concentration to Enhance Wheat Flour Extrudability.” JOURNAL OF CEREAL SCIENCE, vol. 95, 2020, doi:10.1016/j.jcs.2020.102992.
APA
Hellemans, T., Nekhudzhiga, H., Van Bockstaele, F., Wang, Y.-J., Emmambux, M. N., & Eeckhout, M. (2020). Variation in amylose concentration to enhance wheat flour extrudability. JOURNAL OF CEREAL SCIENCE, 95. https://doi.org/10.1016/j.jcs.2020.102992
Chicago author-date
Hellemans, Tom, H. Nekhudzhiga, Filip Van Bockstaele, Ya-Jane Wang, M. Naushad Emmambux, and Mia Eeckhout. 2020. “Variation in Amylose Concentration to Enhance Wheat Flour Extrudability.” JOURNAL OF CEREAL SCIENCE 95. https://doi.org/10.1016/j.jcs.2020.102992.
Chicago author-date (all authors)
Hellemans, Tom, H. Nekhudzhiga, Filip Van Bockstaele, Ya-Jane Wang, M. Naushad Emmambux, and Mia Eeckhout. 2020. “Variation in Amylose Concentration to Enhance Wheat Flour Extrudability.” JOURNAL OF CEREAL SCIENCE 95. doi:10.1016/j.jcs.2020.102992.
Vancouver
1.
Hellemans T, Nekhudzhiga H, Van Bockstaele F, Wang Y-J, Emmambux MN, Eeckhout M. Variation in amylose concentration to enhance wheat flour extrudability. JOURNAL OF CEREAL SCIENCE. 2020;95.
IEEE
[1]
T. Hellemans, H. Nekhudzhiga, F. Van Bockstaele, Y.-J. Wang, M. N. Emmambux, and M. Eeckhout, “Variation in amylose concentration to enhance wheat flour extrudability,” JOURNAL OF CEREAL SCIENCE, vol. 95, 2020.
@article{8667385,
  abstract     = {Composition and functionality of five waxy wheat (Triticum aestivum L.) genotypes were elaborately investigated and related to end-product attributes of extrudates. As such, the interaction between starch biopolymers and protein in extrusion processing could be studied. Furthermore, the effect of an increasing amylose-concentration was studied by the use of blends. Waxy genotypes absorbed more water, gave rise to stiffer doughs and had higher onset and peak gelatinization temperature. In contrast, a lower pasting temperature and final viscosity and higher peak viscosity and breakdown could be observed. The volume percentage of small starch granules showed to be negatively correlated with peak temperature and positively with final viscosity and holding strength as well as with extrudate hardness. This was also positively correlated with amylose concentration. Expansion index was highest at a slightly decreased amylose concentration of 16.6%. Markedly higher moisture content for all amylose-free extrudates was attributed to a combination of increased solubility of amylopectin and reduced water evaporation at die emergence. It was hypothesized that an interplay with protein content and composition was laying at the basis of the observed differences. Moreover, the altered pasting behavior of waxy wheat may enhance the extrudability of gluten containing wheat flour.

Starch granule size distribution is related to extrudate texture. Amylose content affects expansion index, water absorption and texture of extrudates. Interaction between starch content and protein composition and quality was observed. Waxy genotypes are strongly varying in their protein composition and functionality. Maximum expansion was obtained for blends containing 25% waxy flour.},
  articleno    = {102992},
  author       = {Hellemans, Tom and Nekhudzhiga, H. and Van Bockstaele, Filip and Wang, Ya-Jane and Emmambux, M. Naushad and Eeckhout, Mia},
  issn         = {0733-5210},
  journal      = {JOURNAL OF CEREAL SCIENCE},
  keywords     = {Waxy wheat,Extrusion,Pasting,Starch fine structure,RANULE SIZE DISTRIBUTION,PHYSICOCHEMICAL PROPERTIES,AMYLOPECTIN STRUCTURE,TEXTURAL PROPERTIES,PASTING PROPERTIES,CORN STARCH,WAXY,BREAD,GLUTEN,GELATINIZATION},
  language     = {eng},
  pages        = {10},
  title        = {Variation in amylose concentration to enhance wheat flour extrudability},
  url          = {http://dx.doi.org/10.1016/j.jcs.2020.102992},
  volume       = {95},
  year         = {2020},
}

Altmetric
View in Altmetric
Web of Science
Times cited: