Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches

文献类型： 外文期刊

第一作者： Rahman, Md. Hafizur

作者： Rahman, Md. Hafizur;Sun, Hong-Nan;Zhang, Miao;Mu, Tai-Hua;Khan, Nasir Mehmood;Khan, Nasir Mehmood;Rahman, Md. Hafizur

作者机构：

关键词： Gluten free dough; Sugar; Rheology

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 231 卷

页码：

收录情况： SCI

摘要： Due to functional and physicochemical properties, starch in its native state has limited range of applications. Simultaneously, information on effects of different sugars and their interactions with modified starch on gluten -free model dough is also limited. To better overcome these restrictions, the effects of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free dough prepared with high hydrostatic pressure (HHP) treated maize (MS), potato (PS) and sweet potato starch (SS) were investigated. MS, PS and SS dough with trehalose exhibited a lower degree of dependence of G ' on frequency sweep (z'), higher strength (K) and relative elastic part of maximum creep compliance (Je/Jmax), suggesting stable network structure formation. Total gas production (VT) of MS dough with maltose, PS dough with sucrose and SS dough with trehalose was increased from 588 to 1454 mL, 537 to 1498 mL and 637 to 1455 mL respectively. Higher weakly bound water (T22) was found in the dough with trehalose at 60 min of fermentation, suggesting more hydrogen bonds and stable network. Thus, trehalose might be a potential improver in HHP treated starch-based gluten-free products.

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