Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800

• Published in: Food chemistry Vol. 344; p. 128616
• Main Authors: Yuan, Tommy Z., Liu, Siyuan, Reimer, Michael, Isaak, Carly, Ai, Yongfeng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.05.2021
• Subjects: Amylose - chemistry; Cooking - methods; Dietary Fiber - analysis; Flour; Flour - analysis; Gelling behavior; Gels - chemistry; Hardness; High heating temperature; Hot Temperature; Matrix of flour gel/paste; Particle Size; Pasting properties; Photometry - instrumentation; Photometry - methods; Starch - chemistry; Thermal properties; Viscosity; Zea mays - metabolism; Thermal properties; Gelling behavior; Flour; Pasting properties; Matrix of flour gel/paste; High heating temperature
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128616

•Higher temp. reduced holding strength and final viscosity of waxy and normal flours.•Pulse and high-amylose flours had the highest peak and final viscosities at >95 °C.•Normal and high-amylose maize and pulse flours formed firm gels after cooking >95 °C.•Protein/fiber content inversely correlated with peak/breakdown viscosity at 95–140 °C.•Presence of protein and fiber interfered with starch gelation in cooked flours. In this study, pasting and gelling behaviors of flours were investigated at heating temperatures of 95–140 °C. Overall, both peak and breakdown viscosities of the flours were positively correlated with starch contents (p < 0.01) but inversely correlated with protein (p < 0.01) and fiber contents (p < 0.05) at 95–140 °C. When the heating temperature increased, pasting temperatures and peak viscosities of most waxy and normal flours largely remained the same, but their holding strengths and final viscosities gradually decreased. However, pulse and high-amylose maize flours required a holding temperature above 95 °C to achieve the highest peak and final viscosities. Normal maize and pulse flours formed hard gels after cooking at 120 °C, and high-amylose maize flour developed the firmest gel after cooking at 140 °C. Chemical compositions, particle sizes, and thermal properties of the studied flours influenced their pasting and gelling properties to certain levels under the different heating temperatures.