Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

文献类型： 外文期刊

第一作者： Liu, Xingli

作者： Liu, Xingli;Mu, Taihua;Sun, Hongnan;Zhang, Miao;Chen, Jingwang;Liu, Xingli;Mu, Taihua;Sun, Hongnan;Zhang, Miao;Chen, Jingwang;Liu, Xingli;Chen, Jingwang;Fauconnier, Marie Laure;Liu, Xingli

作者机构：

关键词： Potato flour;Hydrocolloids;Gluten-free steamed bread;Thermo-mechanical properties;Starch digestibility;Glycemic index

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 239 卷

页码：

收录情况： SCI

摘要： The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC), Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different concentrations on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free potato steamed bread were investigated. Results showed that hydrocolloids addition significantly increased the gelatinization temperature (from 52.0 to 64.2 degrees C) and water absorption (from 56.22 to 66.50%) of potato dough. Moreover, hydrocolloids may be interacted with protein and starch, the density of potato protein bands was decreased by hydrocolloids addition, the reason might be that higher molecular weight complexes might be formed between proteins-hydrocolloids or proteins-proteins, thus change the protein solubility. Furthermore, steamed breads with hydrocolloids presented higher specific volume and lower hardness, and the rapidly digestible starch and estimated glycemic index were significantly decreased from 45.51 to 20.64, from 69.54 to 55.17, respectively. In conclusion, HPMC and XG could be used as improvers in the gluten-free potato steamed bread. (C) 2017 Published by Elsevier Ltd.

分类号：

  • 相关文献

[1]Influence of potato flour on dough rheological properties and quality of steamed bread. Liu Xing-li,Mu Tai-hua,Sun Hong-nan,Zhang Miao,Chen Jing-wang,Liu Xing-li. 2016

[2]Starch structure and digestibility of rice high in resistant starch. Shu, Xiaoli,Jiao, Guiai,Fitzgerald, Melissa A.,Yang, Chaozhu,Shu, Qingyao,Wu, Dianxing.

[3]Effects of hydrocolloids on corn starch retrogradation. Hong, Yan,Gu, Zhengbiao,He, Huizi,Hong, Yan,Gu, Zhengbiao,He, Huizi,Hong, Yan,Gu, Zhengbiao,Zhang, Yayuan.

[4]Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. Hu, PS,Zhao, HJ,Duan, ZY,Zhang, LL,Wu, DX. 2004

[5]Insights into molecular structure and digestion rate of oat starch. Xu, Jinchuan,Wang, Shuo,Wang, Shujun,Xu, Jinchuan,Kuang, Qirong,Zhou, Sumei,Liu, Xingxun,Wang, Kai.

[6]Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles. Pu, Huayin,Wei, Jianling,Wang, Le,Huang, Junrong,Chen, Xuefeng,Luo, Cangxue,Liu, Shuxing,Zhang, Hong.

[7]Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars. Liu, Xingli,Mu, Taihua,Sun, Hongnan,Zhang, Miao,Chen, Jingwang,Liu, Xingli,Fauconnier, Maire Laure.

作者其他论文 更多>>

微信小程序