Physically modified starch preparations in gels and in dough – rheological properties
2010
Wronkowska, M., Polish Academy of Science, Olsztyn (Poland). Institute of Animal Reproduction and Food Research | Autio, K. | Soral-Śmietana, M.
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 deg C to 60 deg C, whilst at temperatures up to 90 deg C, the values of both moduli were found to decrease.
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