4.7 Article

Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Exploration of the functionality of sugars in cake-baking, and effects on cake quality

Louise Slade et al.

Summary: This review paper discusses the experimental studies on the functionality of sucrose and other sugars in cake-baking and their effects on cake quality. The research utilized various analytical methods to investigate the impact of different ingredient and formulation variables on cake properties. The results showed that factors such as the levels of sucrose and water, sugar concentrations, and types of flour could significantly influence the texture, color, and shape of the cakes.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Food Science & Technology

Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten

Andres G. Teobaldi et al.

Summary: The study examined the impact of starch/sucrose/gluten interactions on the thermal and rheological behavior of starch-gluten slurries. It was found that the addition of sucrose significantly altered the pasting characteristics of starch, while gluten addition decreased the gel viscoelastic properties. These findings provide valuable insights into the behavior of sugar-rich batter systems influenced by the main components of flour.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Review Food Science & Technology

Ingredient Functionality During Foam-Type Cake Making: A Review

Thibault Godefroidt et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Article Food Science & Technology

Effect of mechanically modified wheat flour on dough fermentation properties and bread quality

Stefanie Hackenberg et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Agriculture, Multidisciplinary

Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems

Gabriela N. Barrera et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Food Science & Technology

Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches

Xiaoyan Tan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Article Engineering, Chemical

Effect of damaged starch on the rheological properties of wheat starch suspensions

Gabriela N. Barrera et al.

JOURNAL OF FOOD ENGINEERING (2013)

Article Agriculture, Multidisciplinary

Effect of wheat flour characteristics on sponge cake quality

Malena Moiraghi et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Review Food Science & Technology

Ingredient functionality in batter type cake making

Edith Wilderjans et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Article Food Science & Technology

Effect of damaged starch on wheat starch thermal behavior

Gabriela N. Barrera et al.

STARCH-STARKE (2012)

Article Food Science & Technology

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

Annelies E. Duyvejonck et al.

JOURNAL OF CEREAL SCIENCE (2011)

Article Food Science & Technology

Influence of damaged starch on cookie and bread-making quality

Gabriela N. Barrera et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)

Article Food Science & Technology

Chapatti quality from British wheat cultivar flours

Salim-ur Rehman et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Food Science & Technology

The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions

B Lagrain et al.

JOURNAL OF CEREAL SCIENCE (2005)