Rheological properties of pastes and gels prepared from wheat and oat flours in water solutions of starch hydrolyzates

Wiktor Berski , Dorota Litwinek , Halina Gambuś , Anna Nowotna

Abstract

During production of β-glucans preparations from oat a large amount of so called residual oat flour is manufactured. It contains all compounds of oat, only amount of dietary fiber is decreased. Such flour could be possibly used in baked goods, or as a thickening agent. In order to evaluate its possible application as thickening agent the rheological investigations of system containing residual oat starch were carried out. They involved performing of pasting profiles and texture profile analysis of flour pastes and gels in the presence of starch hydrolyzate, which recently played a increasing role in food industry as alternative for sucrose. Also commercial wheat and oat flours were investigated as reference material It was observed differences in pasting profile and texture of gel caused by introduction of starch hydrolyzate into systems containing cereal flours. Obtained results allow to draw conclusion, that such systems can be successfully used as thickeners.
Author Wiktor Berski (FoFT / DoToC)
Wiktor Berski,,
- Department of Technology of Carbohydrates
, Dorota Litwinek (FoFT / DoToC)
Dorota Litwinek,,
- Department of Technology of Carbohydrates
, Halina Gambuś (FoFT / DoToC)
Halina Gambuś,,
- Department of Technology of Carbohydrates
, Anna Nowotna (FoFT / DoToC)
Anna Nowotna,,
- Department of Technology of Carbohydrates
Journal seriesThe Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, (B 7 pkt)
Issue year2013
Vol2
NoSpecial issue 1
Pages1838-1845
Publication size in sheets0.5
Keywords in Englishresidual oat starch, pasting characteristics, TPA
ASJC Classification1312 Molecular Biology; 2404 Microbiology; 1106 Food Science; 1305 Biotechnology
URL http://www.jmbfs.org/wp-content/uploads/2013/06/82_jmbs_berski_fbp_f.pdf
Internal identifierWTŻ/P/35/2013; WTŻ/4/2
Languageen angielski
LicenseOther; author's original; Other open licence; after publication
Score (nominal)7
Score sourcejournalList
Citation count*
Additional fields
Finansowanie This research was done as part of scientific project no. 3316/B/P01/2011/40. „The possible ways of residual oat flour application in baked products, extrudates and food thickeners.“
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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