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Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β‐glucan concentrate
Author(s) -
Dangi Nidhi,
Yadav Baljeet S.,
Yadav Ritika B.
Publication year - 2020
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12520
Subject(s) - rheology , food science , glucan , hydrolysis , viscoelasticity , rice flour , beta glucan , chemistry , materials science , composite material , biochemistry , organic chemistry , raw material
This study was aimed at evaluating the potential of barley β‐glucan concentrates (native and partially hydrolyzed) in modifying the techno‐functionality of rice flour dough. β‐Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β‐glucans. The rice dough supplemented with β‐glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β‐glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β‐glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β‐glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.