Physically modified starch preparations in gels and in dough - rheological properties

被引：0

作者：

Wronkowska, Malgorzata ^{[1
,2
]}

Autio, Karin ^{[2
]}

Soral-Smietana, Maria ^{[1
]}

机构：

[1] Polish Acad Sci, Inst Anim Reprod & Food Res, PL-10747 Olsztyn, Poland

[2] VTT Biotechnol, FI-02044 Espoo, Finland

来源：

JOURNAL OF FOOD AND NUTRITION RESEARCH | 2010年 / 49卷 / 04期

关键词：

wheat; potato; pea starches; physical modification; rheology; dough; differential scanning calorimetry; GELATINIZATION; GRANULES; CEREAL; WHEAT;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermal and rheological properties of physically modified wheat, potato and pea starches were determined in comparison to those of the native ones. The enthalpy value of a pea starch preparation was higher compared to that of the native pea starch. Storage and loss moduli of 10% gels from native starches were higher than the values obtained for modified starches The rheological properties of non-yeasted wheat doughs were changed under supplementation (10%) with modified starch preparations. Compared to the control sample, an increase in storage and loss moduli was noticed at temperatures from 30 C to 60 degrees C, whilst at temperatures up to 90 degrees C, the values of both moduli were found to decrease

引用

页码：221 / 225

页数：5

共 50 条

[1] Starch gelatinization as measured by rheological properties of the dough
Sikora, Marek
Kowalski, Stanislaw
Krystyjan, Magdalena
Ziobro, Rafal
Wrona, Paulina
Curic, Duska
LeBail, Alain
[J]. JOURNAL OF FOOD ENGINEERING, 2010, 96 (04) : 505 - 509
[2] DYNAMIC RHEOLOGICAL PROPERTIES OF STARCH GELS
ZAWISTOWSKI, J
BILIADERIS, CG
[J]. CEREAL FOODS WORLD, 1988, 33 (08) : 669 - 669
[3] RHEOLOGICAL PROPERTIES OF STARCH DISPERSIONS AND GELS
BAGLEY, EB
[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1986, 191 : 36 - PMSE
[4] RHEOLOGICAL PROPERTIES OF HIGH-METHOXY PECTIN GELS WITH MODIFIED POTATO STARCH
Galkowska, Dorota
Juszczak, Leslaw
Dlugosz, Magda
[J]. PROCEEDINGS OF THE 6TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2010, : 129 - 132
[5] RHEOLOGICAL AND WATER BINDING PROPERTIES OF STARCH GELS
Rezler, Ryszard
Baranowska, Hanna Maria
Pers, Katarzyna
[J]. PROCEEDINGS OF THE 12TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2016, 2016, : 100 - 102
[6] Rheological and textural properties of pulse starch gels
Byars, Jeffrey A.
Singh, Mukti
[J]. STARCH-STARKE, 2016, 68 (7-8): : 778 - 784
[7] RHEOLOGICAL PROPERTIES OF PROTEIN STARCH MIXED GELS
MUHRBECK, P
ELIASSON, AC
[J]. JOURNAL OF TEXTURE STUDIES, 1991, 22 (03) : 317 - 332
[8] Rheological properties of reactive extrusion modified waxy starch and waxy starch-polyacrylamide copolymer gels
Xu, Jingyuan
Finkenstadt, Victoria L.
[J]. STARCH-STARKE, 2013, 65 (11-12): : 984 - 990
[9] Rheological properties of starch and whey protein isolate gels
Carvalho, C. W. P.
Onwulata, C. I.
Tornasula, P. M.
[J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2007, 13 (03) : 207 - 216
[10] The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough
Berk, Berkay
Cankal, Yadigar Seyfi
Koroglu, Ebru
Yorulmaz, Hilal
Cavdaroglu, Elif
Unluturk, Sevcan
[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 277

← 1 2 3 4 5 →