Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough wit...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Shang, Jiaying [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2023transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
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| Übergeordnetes Werk: |
volume:134 ; year:2023 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.foodhyd.2022.108111 |
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ELV058963383 |
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| 245 | 1 | 0 | |a Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism |
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| 520 | |a The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. | ||
| 520 | |a The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. | ||
| 650 | 7 | |a Granule size distribution |2 Elsevier | |
| 650 | 7 | |a Dough sheet |2 Elsevier | |
| 650 | 7 | |a Interaction |2 Elsevier | |
| 650 | 7 | |a A- and B-type starch granules |2 Elsevier | |
| 650 | 7 | |a Viscoelastic behaviors |2 Elsevier | |
| 700 | 1 | |a Zhao, Bo |4 oth | |
| 700 | 1 | |a Liu, Chong |4 oth | |
| 700 | 1 | |a Li, Limin |4 oth | |
| 700 | 1 | |a Hong, Jing |4 oth | |
| 700 | 1 | |a Liu, Mei |4 oth | |
| 700 | 1 | |a Zhang, Xiaohui |4 oth | |
| 700 | 1 | |a Lei, Yiming |4 oth | |
| 700 | 1 | |a Zheng, Xueling |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Jiang, Tao ELSEVIER |t Constructing heterogeneous conductive network with core-shell AgFe |d 2022 |g Amsterdam |w (DE-627)ELV008810036 |
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10.1016/j.foodhyd.2022.108111 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001904.pica (DE-627)ELV058963383 (ELSEVIER)S0268-005X(22)00631-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shang, Jiaying verfasserin aut Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism 2023transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. Granule size distribution Elsevier Dough sheet Elsevier Interaction Elsevier A- and B-type starch granules Elsevier Viscoelastic behaviors Elsevier Zhao, Bo oth Liu, Chong oth Li, Limin oth Hong, Jing oth Liu, Mei oth Zhang, Xiaohui oth Lei, Yiming oth Zheng, Xueling oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:134 year:2023 pages:0 https://doi.org/10.1016/j.foodhyd.2022.108111 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 134 2023 0 |
| spelling |
10.1016/j.foodhyd.2022.108111 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001904.pica (DE-627)ELV058963383 (ELSEVIER)S0268-005X(22)00631-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shang, Jiaying verfasserin aut Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism 2023transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. Granule size distribution Elsevier Dough sheet Elsevier Interaction Elsevier A- and B-type starch granules Elsevier Viscoelastic behaviors Elsevier Zhao, Bo oth Liu, Chong oth Li, Limin oth Hong, Jing oth Liu, Mei oth Zhang, Xiaohui oth Lei, Yiming oth Zheng, Xueling oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:134 year:2023 pages:0 https://doi.org/10.1016/j.foodhyd.2022.108111 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 134 2023 0 |
| allfields_unstemmed |
10.1016/j.foodhyd.2022.108111 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001904.pica (DE-627)ELV058963383 (ELSEVIER)S0268-005X(22)00631-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shang, Jiaying verfasserin aut Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism 2023transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. Granule size distribution Elsevier Dough sheet Elsevier Interaction Elsevier A- and B-type starch granules Elsevier Viscoelastic behaviors Elsevier Zhao, Bo oth Liu, Chong oth Li, Limin oth Hong, Jing oth Liu, Mei oth Zhang, Xiaohui oth Lei, Yiming oth Zheng, Xueling oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:134 year:2023 pages:0 https://doi.org/10.1016/j.foodhyd.2022.108111 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 134 2023 0 |
| allfieldsGer |
10.1016/j.foodhyd.2022.108111 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001904.pica (DE-627)ELV058963383 (ELSEVIER)S0268-005X(22)00631-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shang, Jiaying verfasserin aut Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism 2023transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. Granule size distribution Elsevier Dough sheet Elsevier Interaction Elsevier A- and B-type starch granules Elsevier Viscoelastic behaviors Elsevier Zhao, Bo oth Liu, Chong oth Li, Limin oth Hong, Jing oth Liu, Mei oth Zhang, Xiaohui oth Lei, Yiming oth Zheng, Xueling oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:134 year:2023 pages:0 https://doi.org/10.1016/j.foodhyd.2022.108111 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 134 2023 0 |
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10.1016/j.foodhyd.2022.108111 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001904.pica (DE-627)ELV058963383 (ELSEVIER)S0268-005X(22)00631-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shang, Jiaying verfasserin aut Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism 2023transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. Granule size distribution Elsevier Dough sheet Elsevier Interaction Elsevier A- and B-type starch granules Elsevier Viscoelastic behaviors Elsevier Zhao, Bo oth Liu, Chong oth Li, Limin oth Hong, Jing oth Liu, Mei oth Zhang, Xiaohui oth Lei, Yiming oth Zheng, Xueling oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:134 year:2023 pages:0 https://doi.org/10.1016/j.foodhyd.2022.108111 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 134 2023 0 |
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Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism |
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The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. |
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The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. |
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The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built. |
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The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent stress relaxation (SR%), and lower creep compliance (Jmax), indicating higher viscoelasticity and strength. This might be related to the higher filling ability and water-binding capacity of B-type starch. Compared to large A-type starch granules (AS), small B-type granules would easily embed to form a more closely packed and uniform network structure. In addition, the differences in water distribution and hydration properties could affect the hydrophobicity of starch and the surface environments of the protein, thus influencing the polymer interactions in the doughs. The hydrogen bonds were the main con-covalent bonds in the low-moisture noodle dough. With increasing B-/A-type starch ratios, β-sheet and hydrogen bond contents significantly increased, while the SDS-extractable protein content also increased, suggesting the enhanced hydrogen bond interaction in a high ratio of B-type starch dough could cooperate with intermolecular disulfide bonds to stabilize the network structure of gluten, improving the dough strength. These results demonstrated that the viscoelastic behaviors of dough sheet were closely related to the granule size distribution of wheat starch. Finally, a schematic model describing the mechanism of the influence of starch granule size on dough behaviors was built.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Granule size distribution</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dough sheet</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Interaction</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">A- and B-type starch granules</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Viscoelastic behaviors</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhao, Bo</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Chong</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Li, Limin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hong, Jing</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Mei</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhang, Xiaohui</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lei, Yiming</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zheng, Xueling</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Jiang, Tao ELSEVIER</subfield><subfield code="t">Constructing heterogeneous conductive network with core-shell AgFe</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam</subfield><subfield code="w">(DE-627)ELV008810036</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:134</subfield><subfield code="g">year:2023</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodhyd.2022.108111</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">33.68</subfield><subfield code="j">Oberflächen</subfield><subfield code="j">Dünne Schichten</subfield><subfield code="j">Grenzflächen</subfield><subfield code="x">Physik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.18</subfield><subfield code="j">Kolloidchemie</subfield><subfield code="j">Grenzflächenchemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">52.78</subfield><subfield code="j">Oberflächentechnik</subfield><subfield code="j">Wärmebehandlung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">134</subfield><subfield code="j">2023</subfield><subfield code="h">0</subfield></datafield></record></collection>
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