Effect of damaged starch and sucrose on rheological properties of wheat starch/gluten

TEOBALDI ANDRES; BARRERA GABRIELA NOEL; SEVERINI HERNAN; RIBOTTA PABLO DANIEL

Austria

Conferencia; E- CONFERENCE ON FOOD QUALITY AND TEXTURE ON SUSTAINABLE PRODUCTION AND HEALTHY CONSUMPTION; 2020

ISEKI-Food Association

Starch granules are mechanically damaged during milling of wheat, producing damaged starch (DS). DS affects the flour and dough properties and the quality of bakery products. There is scarce information about the effect DS on batter-type products. The aim of this work was to study the influence of DS on thermal and rheological properties of starch-gluten dispersions in water and in sucrose solution. Wheat native starch (NS 4.1%DS) was milled (Wishper Series Bench Top disk mill) at different times to obtain different DS levels: DS1 (1 min in disk-mill, 11.2 %DS); DS2 (2 min in disk-mill, 21.2 %DS) and DS3 (4 min in disk-mill, 31.7 %DS). Four different 90:10 starch:gluten systems were prepared and analyzed: NB (native starch), B1(DS1), B2(DS2) and B3 (DS3). Starch and starch:gluten samples were dispersed in water and sucrose solution 50 % (w/w). Thermal properties were determined using Rapid-Visco-Analyzer and Differential Scanning Calorimetry. Rheological properties were studied by a MCR 301 rheometer. DS affected the pasting profiles in water and in 50 % sucrose solution, showing a decrease of paste viscosity throughout the entire temperature profile (heating, holding and cooling). A decrease in the enthalpy (ΔH) and onset temperature (T0) was observed as the DS content increased when water and sucrose solution were used as solvent. The rheological behavior of the starch and starch:gluten gels was analyzed. The increase in the DS level caused a decrease in the storage moduli (G?) and loss moduli (G??) in the entire frequency range analyzed when both water and 50 % sucrose solution were used. These results are the basis for the understanding of more complex systems like as batter-type products.