Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
Journal of food quality
6 (1984), S. 0
ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
At high water-to-starch (2:1) ratios a single endotherm was obtained for starch gelatinization. As the water-to-starch ratio was decreased the endotherm area decreased and the peak developed a trailing shoulder. At high water-to-starch ratios birefringence is lost over a temperature range of about 7°C. That narrow range increases to about 30°C at a low water-to-starch ratio. Starch and flour gave essentially the same endotherm initiation temperatures. In low-water systems the second DSC peak is much smaller with starch than with flour. It appears that in a starch system, water migrates during gelatinization. In dough, gluten limits that migration. As the level of sucrose was increased in a dough, the transition temperature increased and the gelatinization temperature range decreased. At the levels found in bread doughs both sugar and salt increase starch gelatinization temperatures.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1984.tb00823.x
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