Skip to main content
SpringerLink
Log in

Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The effect of starch/sucrose/gluten interactions on the thermal and rheological behavior of starch–gluten slurries was analyzed. Starch:gluten mixtures were dispersed in water and in a sucrose 50% (w/w) solution. The presence of sucrose significantly modified the pasting profiles of starch. Starch and starch:gluten slurries in sucrose solution showed a continuous increase of viscosity with the temperature rise, in contrast to samples in water, which presented the typical curve shape for starch. A decrease of starch viscosity during pasting was observed with increasing gluten proportion. The onset temperature of starch gelatinization was substantially increased with the addition of sucrose. Gluten addition slightly increased the gelatinization onset temperature in water, but not in sucrose solution. The presence of sucrose caused liquid-like viscoelastic properties of the starch gels, compared to gels made in water. Gluten addition decreased the gel viscoelastic properties in samples dispersed in water and sucrose solution. New particles populations were distinguished in gel samples with gluten. These results are an important basis to understand the effect of flour’s main components on the behavior of sugar-rich batter systems.

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

Access this article

Log in via an institution

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

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Data availability

Not applicable.

Code availability

Not applicable.

References

  1. Global Industry Analysts, Inc. https://www.strategyr.com/market-report-bakery-products-forecasts-global-industry-analysts-inc.asp.

  2. Cauvain SP, Young L (2006) Baked products: science, technology and practice. Blackwell Publishing, Oxford

    Book  Google Scholar 

  3. Kim CS, Walker CE (1992) Changes in starch properties due to sugars and emulsifiers as determined by viscosity measurement. J Food Sci 57:1009–1013

    Article  CAS  Google Scholar 

  4. Slade L, Kweon M, Levine H (2021) Exploration of the functionality of sugars in cakebaking, and effects on cake quality. Crit Rev Food Sci Nutr 61(2):283–311

    Article  CAS  Google Scholar 

  5. Wilderjans E, Pareyt B, Goesaert H, Brijs K, Delcour JA (2008) The role of gluten in a pound cake system: a model approach based on gluten-starch blends. Food Chem 110:909–915

    Article  CAS  Google Scholar 

  6. Slade L, Levine H (1987) Recent advances in starch retrogradation. In: Stivala SS, Crescenzi V, Dea ICM (eds) Industrial polysaccharides—the impact of biotechnology and advanced methodologies. Gordon and Breach Science Publishers, New York, pp 387–430

    Google Scholar 

  7. Slade L, Levine H (1991) Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci Nutr 30:115–360

    Article  CAS  Google Scholar 

  8. Mohamed AA, Rayas-Duarte P (2003) The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch. Food Chem 81:533–545

    Article  CAS  Google Scholar 

  9. Lindahl L, Eliasson A (1986) Effects of wheat proteins on the viscoelastic properties of starch gels. J Sci Food Agric 37:1125–1132

    Article  CAS  Google Scholar 

  10. Eliasson A (1983) Differential Scanning Calorimetry studies on wheat I. Effect of gluten on the gelatinization of wheat starch. J Cereal Sci 1:199–205

    Article  CAS  Google Scholar 

  11. Wilderjans E, Luyts A, Brijs K, Delcour JA (2013) Ingredient functionality in batter type cake making. Trends Food Sci Technol 30:6–15

    Article  CAS  Google Scholar 

  12. Godefroidt T, Ooms N, Pareyt B, Brijs K, Delcour JA (2019) Ingredient functionality during foam-type cake making: a review. Compr Rev Food Sci Food Saf 18:1550–1562

    Article  Google Scholar 

  13. Doublier JL, Llamas G, Le Meur M (1987) A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures. Carbohydr Polym 7:251–275

    Article  Google Scholar 

  14. Kweon M, Slade L, Levine H, Souza E (2010) Application of RVA and Time-Lapse photography to explore effects of extent of chlorination, milling extraction rate, and particle-size reduction of flour on cake-baking functionality. Cereal Chem 87:409–414

    Article  CAS  Google Scholar 

  15. Kweon M, Slade L, Levine H, Martin R, Souza E (2009) Exploration of sugar functionality in sugar-snap and wire-cut cookie baking: implications for potential sucrose replacement or reduction. Cereal Chem 86:425–433

    Article  CAS  Google Scholar 

  16. Chen J, Deng Z, Wu P, Tian J, Xie Q (2010) Effect of gluten on pasting properties of wheat starch. Agric Sci in China 9:1836–1844

    Article  CAS  Google Scholar 

  17. Lagrain B, Brijs K, Veraverbeke WS, Delcour JA (2005) The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions. J Cereal Sci 42:327–333

    Article  CAS  Google Scholar 

  18. Barrera GN, Bustos MC, Iturriaga L, Flores SK, León AE, Ribotta PD (2013) Effect of damaged starch on rheological properties of wheat starch suspensions. J Food Eng 112:233–239

    Article  Google Scholar 

  19. Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K (2005) Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocoll 19:1–13

    Article  CAS  Google Scholar 

  20. Zhang X, Tong Q, Zhu W, Ren F (2013) Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose. J Food Eng 114:255–264

    Article  CAS  Google Scholar 

  21. Richardson G, Langton M, Bark A, Hermansson AM (2003) Wheat starch gelatinization—the effects of sucrose, emulsifier and the physical state of the emulsifier. Starch 55:150–161

    Article  CAS  Google Scholar 

  22. Spies RD, Hoseney RC (1982) Effect of sugars on starch gelatinization. Cereal Chem 59:128–131

    Google Scholar 

  23. Kohyama K, Nishinari K (1991) Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch. J Agric Food Chem 39:1406–1410

    Article  CAS  Google Scholar 

  24. Baek MH, Yoo B, Lim ST (2004) Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Food Hydrocoll 18:133–142

    Article  CAS  Google Scholar 

  25. Chiotelli E, Rolée A, Le Meste M (2000) Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations. J Agric Food Chem 48:1327–1339

    Article  CAS  Google Scholar 

  26. Slade L, Levine H, Finley JW (1989) Protein-water interactions: water as a plasticizer of gluten and other protein polymers. In: Phillips RD, Finley JW (eds) Protein quality and the effects of processing. Marcel Dekker, New York, pp 9–124

    Google Scholar 

  27. Jekle M, Mühlberger K, Becker T (2016) Starch-gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocoll 54:196–201

    Article  CAS  Google Scholar 

  28. Zhou DN, Zhang B, Chen B, Chen HQ (2017) Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch. Food Chem 230:516–523

    Article  CAS  Google Scholar 

  29. Chang YH, Lim ST, Yoo B (2004) Dynamic rheology of corn starch-sugar composites. Food Eng 64:521–527

    Article  Google Scholar 

  30. Cheer RL, Lelievre J (1983) Effects of sucrose on the rheological behavior of wheat starch pastes. J Appl Polym Sci 28:1829–1836

    Article  CAS  Google Scholar 

  31. Wang B, Wang LJ, Li D, Özkan N, Li SJ, Mao ZH (2009) Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohydr Polym 77:472–481

    Article  CAS  Google Scholar 

  32. Gunaratne A, Ranaweera S, Corke H (2007) Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin. Carbohydr Polym 70:112–122

    Article  CAS  Google Scholar 

  33. Kasapis S, Mitchell J, Abeysekera R, MacNaughtan W (2004) Rubber-to-glass transitions in high sugar/biopolymer mixtures. Trends Food Sci Technol 15:298–304

    Article  CAS  Google Scholar 

  34. Champenois Y, Rao MA, Walker LP (1998) Influence of gluten on the viscoelastic properties of starch pastes and gels. J Sci Food Agric 78:119–126

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors greatly acknowledge Agencia Nacional de Promoción Científica y Tecnológica, Universidad Nacional de Córdoba and Consejo Nacional de Ciencia y Técnica (CONICET) from Argentina. The authors would like to thank Fernanda Quiroga (CPA-ICYTAC, CONICET-UNC) for technical support.

Funding

Supported by Agencia Nacional de Promoción Científica y Tecnológica, Universidad Nacional de Córdoba, Consejo Nacional de Ciencia y Técnica (CONICET) and Ministerio de Ciencia y Tecnología (MinCyT) de Córdoba, Argentina.

Author information

Authors and Affiliations

  1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Av. Filloy S/N, Ciudad Universitaria, CP. X5000HUA, Córdoba, República Argentina

    Andrés G. Teobaldi, Gabriela N. Barrera, Lorena S. Sciarini & Pablo D. Ribotta

  2. Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina

    Gabriela N. Barrera & Pablo D. Ribotta

  3. Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Av. Valparaíso s/n, Córdoba, Argentina

    Lorena S. Sciarini

Authors
  1. Andrés G. Teobaldi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gabriela N. Barrera
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Lorena S. Sciarini
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Pablo D. Ribotta
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

AGT executed laboratory measurements and drafted the manuscript; GNB, LSS, and PDR made substantial contributions to design of the work and  extensive revisions and interpretation of data. All the authors have reviewed and approved the final article.

Corresponding author

Correspondence to Pablo D. Ribotta.

Ethics declarations

Conflict of interest

The authors declare that no conflict of interest exists.

Compliance with ethics requirements

This article does not contain any studies involving human participants or animals, performed by any of the authors.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 813 KB)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Teobaldi, A.G., Barrera, G.N., Sciarini, L.S. et al. Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten. Eur Food Res Technol 247, 1083–1093 (2021). https://doi.org/10.1007/s00217-021-03689-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-021-03689-y

Keywords

Search

Navigation