Journal
CARBOHYDRATE POLYMERS
Volume 176, Issue -, Pages 345-355Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.08.025
Keywords
Starch; Gluten-free model dough; Rheological properties; Network structure; Moisture distribution
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Funding
- Public Welfare Industry (Agriculture) Research Project: Research and Demonstration of Key Technology System of Potato Staple Food [201503001-2]
- Agricultural Special Financial: Pilot Technology Research and Demonstration of Potato Staple Products
- Central Public interest Scientific Institution Basal Research Fund: Research and Application of Tailored Flour for Potato Staple Foods [Y2016PT21]
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We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch-hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS-, TS-, CS-, and WS-HPMC doughs, and the same order was found for the degree of dependence of G on frequency sweep, suggesting that the resistance to deformation depends on network structure stability. More water distributed between hydration sites of HPMC and starch surface, leading to more hydrogen bonds and the formation of stable network. In conclusion, the rheological properties of model doughs are largely due to variation in structural and physicochemical properties of different starches, as well as varying interactions between different starches and HPMC. (C) 2017 Published by Elsevier Ltd.
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