Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43930789" target="_blank" >RIV/60461373:22330/24:43930789 - isvavai.cz</a>

Result on the web

<a href="https://link.springer.com/article/10.1007/s11947-024-03383-3" target="_blank" >https://link.springer.com/article/10.1007/s11947-024-03383-3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-024-03383-3" target="_blank" >10.1007/s11947-024-03383-3</a>

Result language

angličtina

Original language name

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Original language description

This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, beta-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat beta-glucanase across electric field intensity than barley beta-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced beta-glucanase activity (40.2-76.5%) while increasing the concentration of total beta-glucans (33.5%) and water-extractable arabinoxylans (36-41%). Mw of linear beta-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6-33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29-19%) and breakdown viscosity (18-43%) of dough, as well as increased beta-glucan content (21-32%) but reduced specific volume (11-24%). The findings of this study provide a comprehensive insight into the PEF&apos;s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

R - Projekt Ramcoveho programu EK

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

1935-5149

Volume of the periodical

17

Issue of the periodical within the volume

11

Country of publishing house

UZ - UZBEKISTAN

Number of pages

22

Pages from-to

4303-4324

UT code for WoS article

001204745900001

EID of the result in the Scopus database

2-s2.0-85190450156