Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2014-10

AUTHORS

Diana B. O. Sanchez, Maria C. Puppo, Maria C. Añon, Pablo D. Ribotta, Alberto E. León, Carmen C. Tadini

ABSTRACT

The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C. More... »

PAGES

2865-2876

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-013-1246-x

DOI

http://dx.doi.org/10.1007/s11947-013-1246-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1032399261


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46 schema:description The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C.
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