A Comprehensive Study on the Competition Between Starch and Sucrose on Access of Water During Heating
2021
Bedas, Marion | Pontoire, Bruno | Le-Bail, Alain | Le Bail, Patricia | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM) ; Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) ; Institut Universitaire de Technologie - Nantes (IUT Nantes) ; Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) ; Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire) ; Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN) ; Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique) ; Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon) ; Université de Nantes (UN) | Region Pays de la Loire; INRA, France ; ONIRIS, France (Ministry of Agriculture).
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Показать больше [+] Меньше [-]Английский. Starch gelatinization and water penetration into starch granules are studied in the presence of sucrose by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The water content of the samples ranged from 70% to 20% (w/w wsb) and two modes of preparation are used: All-In-One (AIO) and Sucrose-Syrup mixed with Flour (SS + F). A shift of the gelatinization to higher temperatures is observed and an increase in its enthalpy, thus implying stabilization of the granular structure during heating. In addition, the AIO method shows that sucrose has priority over wheat starch in terms of access to water. With either an excess of water or a limited water content, the AIO method shows that the solubilization of sucrose is favored water penetration into the starch granules. XRD analysis is performed in a heating cell using the same time-temperature profile, showing that there is a link between the endotherm of gelatinization and the moment when the amorphous regions of the granules are sufficiently mobile to impose stresses on the lamellar crystals and thereby trigger their destruction. This work provides new information showing the importance of sucrose dissolution and water content on starch gelatinization in the cake and biscuits application.
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