Skip to main content

Advertisement

Log in

Wheat batter physical properties as influenced by starch/flour types and egg contents

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Batter liquid–solid phase interactions can play a critical role in determining the functionality, including adherence, appearance and texture of end use coated product. Batter chemical composition is a key factor affecting batter characteristics. The effect of substituting wheat flour with fractions of rice flour, native corn starch, modified waxy corn starch, tapioca starch and lupine flour ranging from 26 to 56% of the solid phase and egg levels ranging from 6 to 35% of the liquid phase on the rheological properties of batter systems was studied. Results indicated that lupine flour had the greatest water holding capacity (WHC) ranging from 93.9 to 119.3% of various lupine flour percent to egg levels used. Flow behaviour index of batter flour treatments ranged from 0.91 to 1.87; values that were significantly (P < 0.05) greater than a 100% control wheat flour. Consistency coefficient of treatments ranged from 0.01 to 0.37 mPa sn; values that were significantly lower than wheat flour (i.e., 5 mPa sn). Egg level used in this study had minimal effect on treatment rheological properties. The changes in WHC and viscoelastic properties of treatments were attributed to changes in protein and fibre contents and structure as a result of replacing wheat flour with starch/flour. Protein–starch–lipid matrix formation and variation in water absorption kinetics of treatments most probably wrought batter functionality. The increase in pasting properties with the increase in starch/flour contribution suggested an increased contribution of starch in forming a net effect of batter treatments pasting viscosities. Results of this study provide vital information for the potential use of starch types to enhance the rheological properties of coating applications including adhesion and water holding capacity of substituted batter treatment.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. R.A. Abdelrahman, Influence of chemical properties of wheat-lupine flour blends on cake quality. Am. J. Food Sci. Technol. 2, 67–75 (2014)

    Article  Google Scholar 

  2. F.M. Abu-Salem, E.A. Abou-Arab, Physicochemical properties of Tempeh produced from chickpea seeds. J. Am. Sci. 7, 107–118 (2011)

    Google Scholar 

  3. I. Allais, R.B. Edoura-Gaena, J.B. Gros, G. Trystram, Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter. J. Food Eng. 74, 198–210 (2006)

    Article  Google Scholar 

  4. A. Ashwini, K. Umashankar, R. Jyotsna, P. Prabhasankar, Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. J. Food Sci. Technol. 53(1), 531–540 (2016)

    Article  CAS  Google Scholar 

  5. A. Ashwini, R. Jyotsns, D. Indrani, Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocoll. 23, 700–707 (2009)

    Article  CAS  Google Scholar 

  6. D. Bose, M. Shams-Ud-Din, The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits. J. Bangladesh Agric. Univ. 8(1), 147–152 (2010)

    Article  Google Scholar 

  7. P. Chaikham, A. Apichartsrangkoon, Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition. Food Chem. 15–134(4), 2194–2200 (2012)

    Article  Google Scholar 

  8. R.G. Changala, N.S. Susheelamma, R.N. Tharanathan, Viscosity pattern of native and fermented black gram flour and starch dispersions. Starch/Stärke 41(3), 84–88 (1989)

    Article  Google Scholar 

  9. H.H. Chen, H.Y. Kang, S.D. Chen, The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods. J. Food Eng. 88, 45–54 (2008)

    Article  Google Scholar 

  10. S.H. Chiang, C.S. Chen, C.Y. Chang, Effect of wheat flour protein compositions on the quality of deep-fried gluten balls. J. Food Chem. 97, 666–673 (2006)

    Article  CAS  Google Scholar 

  11. M. Christaki, T. Van Dyck, P. Verboven, B. Nicolai, P. Goos, L. Claes, Cake ingredients and processing influence batter rheology, cake volume and texture. International Symposium of Food Rheology and Structure (ISFRS), Zurich, 2015. ISBN 978-3-905609-67-7

  12. S.F. Dogan, S. Sahin, G. Sumnu, Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. J. Food Eng. 71, 127–132 (2005)

    Article  Google Scholar 

  13. S.B. Elhardallou, A.F. Walker, The water-holding capacity of three starchy legumes in the raw, cooked and fibre-rich fraction forms. Plant Food Human Nutr. 44(2), 171–179 (1993)

    Article  CAS  Google Scholar 

  14. S.M. Fiszman, A. Salvador, Recent developments in coating batters. Trends Food Sci. Technol. 14, 399–407 (2003)

    Article  CAS  Google Scholar 

  15. M. Fittipaldi, L.A. Rodriguez, L.R. Grace, The effect of water absorption on the viscoelastic properties of poly(styrene-blockisobutylene-block-styrene) for use in biomedical applications. AIP Conf. Proc. (2015). https://doi.org/10.1063/1.4918393

    Google Scholar 

  16. V. Grinberg, V.B. Tolstoguzov, Thermodynamic incompatibility of proteins and polysaccharides in solution. Food Hydrocoll. 11, 145–158 (1997)

    Article  CAS  Google Scholar 

  17. S. Ketjarut, T. Suwonsichon, R. Pongsawatmanit, Rheological properties of wheat flour-based batter containing tapioca starch. Kasetsart J. Natl. Sci. 44, 116–122 (2010)

    CAS  Google Scholar 

  18. V. Kiosseoglou, Egg yolk protein gels and emulsions. Curr. Opin. Colloid Interface Sci. 8, 365–370 (2003)

    Article  CAS  Google Scholar 

  19. H. Levent, N. Bilgicli, Effect of gluten-free flours on physical properties of cakes. J. Food Sci. Eng. 1, 354–360 (2011)

    CAS  Google Scholar 

  20. E.P. Lopez, Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum. Food Sci. Technol. 34(1), 195–203 (2014)

    Article  Google Scholar 

  21. C. Marco, C.M. Rosell, Effect of different protein isolates and transglutaminase on rice flour properties. J. Food Eng. 84, 132–139 (2008)

    Article  CAS  Google Scholar 

  22. W.E. Marshall, W.R. Goynes, F.L. Normand, Effect of lipid and protein removal on starch gelatinization in whole grain milled rice. Cereal Chem. 67, 458–463 (1990)

    CAS  Google Scholar 

  23. A. Mukprasirt, T.J. Herald, R.A. Flores, Rheological characterization of rice flour-based batters. J. Food Sci. 65, 1194–1197 (2000)

    Article  CAS  Google Scholar 

  24. P.D. Ribotta, A. Colombo, C.M. RoselL, Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels. Food Hydrocoll. 27(1), 185–190 (2012)

    Article  CAS  Google Scholar 

  25. M.I. Saleh, Protein-starch matrix microstructure during rice flour pastes formation. J. Cereal Sci. 74, 183–186 (2017)

    Article  CAS  Google Scholar 

  26. M.I. Saleh, K. Ismail, R. Ajo, Pasta quality as impacted by the type of flour and starch and the level of egg addition. J. Texture Stud. (2017). https://doi.org/10.1111/jtxs.12238

    Google Scholar 

  27. A.T. Salvador, S. Sanz, M. Fiszman, Dynamic rheological characteristics of wheat flour-water doughs: effect of adding NaCl, sucrose and yeast. Food Hydrocoll. 20, 780–786 (2006)

    Article  CAS  Google Scholar 

  28. W.G.T. Sanjeewa, J.P.D. Wanasundara, Z. Pietrasik, P.J. Shand, Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system. Food Res. Int. 43, 617–626 (2010)

    Article  Google Scholar 

  29. T. Sanz, A. Salvador, M. Fiszman, Effect of concentration and temperature on properties of methylcellulose-added batters application to battered, fried seafood. Food Hydrocoll. 18, 127–131 (2004)

    Article  CAS  Google Scholar 

  30. F. Shih, K. Daigle, Oil uptake properties of fried batters from rice flour. J. Agric. Food Chem. 47, 1611–1615 (1999)

    Article  CAS  Google Scholar 

  31. E.L. Sliwinski, P. Kolster, T. Van Vliet, Large-deformation properties of wheat dough in uni- and bi-axial extension: part I—flour dough. Rheol. Acta 43, 306–320 (2014)

    Article  Google Scholar 

  32. N. Sozer, Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocoll. 23, 849–855 (2009)

    Article  CAS  Google Scholar 

  33. G.M. Turkut, H. Cakmak, S. Kumcuoglu, S. Tavman, Effect of quinoa flour on gluten-free bread batter rheology and bread quality. J. Cereals Sci. 69, 174–181 (2016)

    Article  Google Scholar 

  34. J. Xu, J.A. Bietz, C.J. Carriere, Viscoelastic properties of wheat gliadin and glutenin suspensions. Food Chem. 101, 1025–1030 (2007)

    Article  CAS  Google Scholar 

  35. J. Xue, M. Ngadi, Rheological properties of batter systems containing different combinations of flours and hydrocolloids. J. Sci. Food Agric. 87, 1292–1300 (2007)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Mohammed Saleh.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Saleh, M. Wheat batter physical properties as influenced by starch/flour types and egg contents. Food Measure 12, 800–807 (2018). https://doi.org/10.1007/s11694-017-9694-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-017-9694-z

Keywords

Navigation