Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten

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dc.contributor.authorParada, Javier
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T12:06:38Z
dc.date.available2024-01-10T12:06:38Z
dc.date.issued2011
dc.description.abstractProcessed starch-protein foods may exhibit a variety of microstructures, hence different mechanical properties and starch digestibility but the relation between these parameters is yet to be resolved. This paper reports on the effect of three processing factors (extent of mixing, cooking temperature and cooking time) on the microstructure of a model dough system consisting of potato starch, wheat gluten and water, and the in vitro digestibility of starch in the matrix as well as the relationship between microstructure and starch digestibility. Samples subjected to a high mixing level showed lower rupture stress and rupture strain (decreased by 54% and 46%, respectively), a higher residual gelatinization enthalpy of starch (Delta H), and a higher amount of birefringent starch granules (increased by 25%). Additionally, at higher mixing level the in vitro starch digestibility resulted in 24% less slowly available glucose whereas the rapidly available glucose increased by 25%. These findings were related to the original microstructure of the dough examined by confocal scanning laser microscopy. (C) 2011 Elsevier Ltd. All tights reserved.
dc.description.funderCONICYT
dc.description.funderFondecyt
dc.fechaingreso.objetodigital01-04-2024
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.lwt.2011.03.012
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2011.03.012
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76188
dc.identifier.wosidWOS:000291918000008
dc.information.autorucIngeniería;Aguilera JM ;S/I;99054
dc.information.autorucIngeniería;Parada J ;S/I;177689
dc.issue.numero8
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final1744
dc.pagina.inicio1739
dc.publisherELSEVIER
dc.revistaLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsacceso abierto
dc.subjectStarch
dc.subjectGluten
dc.subjectMicrostructure
dc.subjectMechanical properties
dc.subjectIn vitro digestibility
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectPROTEIN MATRIX
dc.subjectGLYCEMIC INDEX
dc.subjectFLOUR
dc.subjectAGGREGATION
dc.subjectSPAGHETTI
dc.subjectDIGESTION
dc.subjectBEHAVIOR
dc.subjectGLUCOSE
dc.subjectFOODS
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleMicrostructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten
dc.typeartículo
dc.volumen44
sipa.codpersvinculados99054
sipa.codpersvinculados177689
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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