Effects of barley β-glucan on pasting and rheological properties of wheat flour

Authors

LI Yuan, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Huiming, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
GUO Xiaona, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHU Kexue, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
PENG Wei, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

In the present study, the influence was investigated from water extracted barley β-glucan (BBG) on the pasting and rheological properties of wheat flour. Results showed that the values of wet gluten content decreased with the addition ratio of BBG increased. The presence of BBG induced an increase of peak viscosity, trough viscosity, breakdown and peak viscosity, while the setback value showed a decreasing tendency. Compared with the control, with increasing of the water absorption of dough, the development time, the stability and the weakening value reduced. Lower modulus (G′, G″) and tan δ values were observed in dynamic viscoelasticity measurements.

Publication Date

4-28-2016

First Page

1

Last Page

4

DOI

10.13652/j.issn.1003-5788.2016.04.001

Recommended Citation

Yuan, LI; Huiming, ZHOU; Xiaona, GUO; Kexue, ZHU; and Wei, PENG (2016) "Effects of barley β-glucan on pasting and rheological properties of wheat flour," Food and Machinery: Vol. 32: Iss. 4, Article 1.
DOI: 10.13652/j.issn.1003-5788.2016.04.001
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/1

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