Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Kao Wu; Renyou Gan; Shuhong Dai; Yi Zhong Cai; Harold Corke; Fan Zhu

doi:10.1111/1750-3841.13240

Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Kao Wu, Renyou Gan, Shuhong Dai, Yi Zhong Cai, Harold Corke, Fan Zhu^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

Abstract

Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G′) and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ₀) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.

Original language	English
Pages (from-to)	E627-E636
Journal	Journal of Food Science
Volume	81
Issue number	3
DOIs	https://doi.org/10.1111/1750-3841.13240
State	Published - 1 Mar 2016
Externally published	Yes

Keywords

Buckwheat
Composite flour
Gel texture
Gelatinization
Millet
Pasting
Rheology

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10.1111/1750-3841.13240

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title = "Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour",

abstract = "Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G′) and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.",

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author = "Kao Wu and Renyou Gan and Shuhong Dai and Cai, {Yi Zhong} and Harold Corke and Fan Zhu",

note = "Publisher Copyright: {\textcopyright} 2016 Institute of Food Technologists{\textregistered}.",

year = "2016",

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T1 - Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

AU - Wu, Kao

AU - Gan, Renyou

AU - Dai, Shuhong

AU - Cai, Yi Zhong

AU - Corke, Harold

AU - Zhu, Fan

PY - 2016/3/1

Y1 - 2016/3/1

N2 - Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G′) and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.

AB - Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G′) and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.

KW - Buckwheat

KW - Composite flour

KW - Gel texture

KW - Gelatinization

KW - Millet

KW - Pasting

KW - Rheology

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SN - 0022-1147

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SP - E627-E636

JO - Journal of Food Science

JF - Journal of Food Science

IS - 3

ER -

Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Abstract

Keywords

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