Journal
JOURNAL OF FOOD ENGINEERING
Volume 116, Issue 1, Pages 233-239Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.11.020
Keywords
Damaged starch; Spontaneous gelatinization; Flow properties; Pasting
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Funding
- Consejo Nacional de Ciencia y Tecnica, Secretaria de Ciencia y Tecnologia, Universidad Nacional de Cordoba
- Ministerio de Ciencia y Tecnologia of Cordoba
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The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent theological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics. (C) 2012 Elsevier Ltd. All rights reserved.
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