RESEARCH PAPER
Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process
1
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
2
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland
Final revision date: 2022-12-22
Acceptance date: 2023-01-11
Publication date: 2023-03-17
Corresponding author
Renata Welc-Stanowska
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290, Lublin, Poland
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290, Lublin, Poland
Int. Agrophys. 2023, 37(2): 151-158
HIGHLIGHTS
- β-glucans induced gluten dehydration and mechanical destruction.
- Water binding capacities for β-glucans are very high.
- β-glucans caused similar structural changes in the gluten network during mixing
- Water molecules form hydrogen bonds with β-glucans rather than with gluten
KEYWORDS
TOPICS
ABSTRACT
Farinographic and FT-IR analysis were used to determine water redistributrion and structural changes in the gluten network during dough mixing as a result of model bread dough supplementation with two types of β-glucans. The β-glucans were obtained from barley and beer yeast. Both polysaccharides were added to the dough in the amounts of 3, 6 and 9%. The farinographic studies show that both β-glucans have a similar effect on the course of chemically induced gluten dehydration and mechanical destruction. The application of a water redistribution model shows that barley β-glucan caused higher physical dehydration of the gluten network in comparison with yeast β-glucan. Additionally, both β-glucans did not differ significantly in their chemical reactivity to gluten. This finding was confirmed by the FT-IR results. Both β-glucans caused similar structural changes in the gluten network during dough mixing. An analysis of the spectral region connected with water populations indicates that water molecules form hydrogen bonds with β-glucans rather than with the gluten network during dough mixing.
ACKNOWLEDGEMENTS
Publication was awarded at the 3rd Scientific Conference of Cereal Science (Nauka o Zbożach) September 20-23, 2022, Lublin, Poland, co-financed from the state budget under the programme of the Ministry of Education and Science “Excellent science support for scientific conferences” (DNK/SP/547218/2022). Co-financing amount PLN 85 800, total project value PLN 112 600.
CONFLICT OF INTEREST
The Authors declare they have no conflict of interest
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| eISSN: | 2300-8725 |
| ISSN: | 0236-8722 |
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