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Cited by 137Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

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Influence of different hydrocolloids on major wheat dough components (gluten and starch)

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Bárcenas, María Eugenia, O-Keller, Jessica De la, Rosell, Cristina M.·2009·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2009.03.012
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Abstract

The aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model systems. Gluten characteristics were evaluated concerning hydration properties (swelling, water retention capacity, water binding capacity), gluten quality (gluten index, the amount of wet and dry gluten), protein sodium dodecyl sulphate extractability, and rheological properties (elastic and viscous moduli); whereas the effect of hydrocolloids on wheat starch was assessed by recording the viscometric profile. Results showed that hydrocolloids tested affected in different extent to starch and gluten properties, being their effect dependent on the hydrocolloid type and also its concentration. All the hydrocolloids, with the exception of arabic gum, decreased the viscoelastic moduli during heating and cooling, yielding a weakening effect on gluten. Pectin mainly acted on gluten properties, varying gluten hydration, and also the quantity and quality of gluten. In addition, arabic gum acted primarily on the viscometric properties of starch. Therefore, hydrocolloid effect was greatly dependent on the hydrocolloid type, which defines its interaction with other components of the system.

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Cites

  • Influence of hydrocolloids on dough rheology and bread quality

    Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866 · cited 2×

    “However, numerous studies have described the effect of different hydrocolloids on starch gelatinization and retrogradation (Rojas et al., 1999; Rosell et al., 2001), showing the unpredictable behaviour of hydrocolloids, which is highly dependent on their structure, environment conditions and…”
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Metadata

Authors
Bárcenas, M. E., O-Keller, J. D. L., & Rosell, C. M.
Affiliations
Consejo Superior de Investigaciones Científicas (ES)
Corresponding author
Rosell, Cristina M.
ORCID
Rosell, Cristina M.
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2009-10
Volume
94
Issue
3-4
Pages
241-247
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2009.03.012
OpenAlex
W2074893507
Cited by
137
References
1
Citations by year
2026: 6 · 2025: 4 · 2024: 4 · 2023: 5 · 2022: 8 · 2021: 13 · 2020: 11 · 2019: 8 · 2018: 10 · 2017: 9 · 2016: 8 · 2015: 6 · 2014: 10 · 2013: 13 · 2012: 7
FWCI
7.08
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Food Engineering (publishedVersion)
  • DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion, other-oa)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
hydrocolloids, wheat dough, gluten, wheat starch, gum arabic, pectin, hydroxypropyl methylcellulose, water holding capacity, gluten index, gluten rheology, starch viscosity

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