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Rheological characterization of wheat flour as modified by adding barley glucagel (a β-glucan isolate) under thermo-mechanical stress using Mixolab

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Abstract

The study was aimed at determining the effect of incorporating glucagel from 9 different hulless barley cultivars to wheat flour on the rheological properties of dough using Mixolab. The mixing properties were significantly affected as glucagel incorporation led up to 11.4% increase in dough consistency at a constant hydration of 56%. Addition of glucagel lowered both the dough stability and protein weakening by up to 18.85% and 10.81%, respectively. The peak viscosity on heating was up to 4.3% higher in samples containing glucagel. Moreover, the incorporation of glucagel to wheat flour caused lowering of shear thinning/breakdown by up to 76.8% which could be evident from the negative correlation (r = − 0.68, p < 0.05) of percent breakdown with the soluble β-glucan content. Retrogradation was up to 13.14% lower in the presence of glucagel. Higher levels of soluble β-glucan in the glucagel lowered retrogradation in the dough and a negative correlation of r = − 0.65 (p < 0.05) existed between the two parameters, demonstrating the pivotal role of glucagel in lowering of staling, therefore glucagel could be utilized in several bakery products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Hardeep Singh Gujral, Bharati Sharma & Kulwant Singh

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  1. Hardeep Singh Gujral
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  2. Bharati Sharma
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  3. Kulwant Singh
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Correspondence to Hardeep Singh Gujral.

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Gujral, H.S., Sharma, B. & Singh, K. Rheological characterization of wheat flour as modified by adding barley glucagel (a β-glucan isolate) under thermo-mechanical stress using Mixolab. Food Measure 15, 228–236 (2021). https://doi.org/10.1007/s11694-020-00626-7

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