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Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends: A Calorimetric Approach

¹Cereal Group, Department of Food Science Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Polígono La Coma S/N, 46980 Paterna, P.O. Box 73, 46100 Burjassot, Valencia, Spain. ²Corresponding author. Phone: 34 963 90 00 22. Fax: 34 963 63 63 01. E-mail: ccollar@iata.csic.es

The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated when designing high-fiber wheat bread. Effects of flour replacement at different levels (6–34%) by soluble (inuline [FN]), partially soluble (sugar beet [FX], pea cell wall [SW]), and insoluble (pea hull [EX]) DF on wheat dough thermal profiles have been investigated by simulating baking, cooling, and storage in differential scanning calorimetry (DSC) pans. In general, DF incorporation into water-flour systems delayed endothermic transition temperatures for both gelatinization and retrogradation phenomena except for the peak temperature (T_p) of retrogradation. With some exception, the pattern of the enthalpy of amylopectin retrogradation was lower and slower (lower constant of proportion, k) over 10 days of storage in gelatinized hydrated flour-fiber blends when compared with control without DF. FX, a partially soluble fiber, provided major effects on gelatinization (T_p decrease and ΔH increase) and retrogradation kinetics (the Avrami exponent, n, increase). Single presence of EX allowed a significant reduction in the Avrami exponent n leading to slower kinetics for amylopectin retrogradation when included in the blends.