Title
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Author
Zanoletti, M.
Marti, A.
Marengo, M.
Iametti, S.
Pagani, M.A.
Renzetti, S.
Publication year
2017
Abstract
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure. © 2017 Elsevier Ltd
Subject
Life
FI - Functional Ingredients
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Nutrition
Healthy Living
Baking
Buckwheat bran
Cellular solids
Gluten structure
Thermo-mechanical behavior
Water distribution
Crops
Dynamic mechanical analysis
Fluorescence
Food products
Gelation
Particle size
Phase transitions
Solvation
Starch
Thermal processing (foods)
Thermoanalysis
Volume fraction
Water supply systems
Mechanisms
To reference this document use:
http://resolver.tudelft.nl/uuid:e2833e97-52f5-44e4-8db1-023bdb85a672
DOI
https://doi.org/10.1016/j.foodres.2017.09.052
TNO identifier
782473
ISSN
0963-9969
Source
Food Research International, 102, 728-737
Document type
article