期刊
JOURNAL OF CEREAL SCIENCE
卷 47, 期 3, 页码 502-509出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2007.06.015
关键词
resistant starch; batters; muffins; rheology; gas cell
The effect on baked muffins of progressively replacing wheat flour with resistant starch (RS) was studied. Muffin volume and height and the number and area of gas cells decreased significantly when the RS level reached about 15% (by weight of total formulation) or higher. Rheological properties of the raw batters were studied: the mechanical spectra of batters at 25 degrees C, the evolution of the dynamic moduli (C' and G '') with rising temperatures (from 25 to 85 degrees C) and the mechanical spectra at 85 degrees C were obtained from oscillatory theological tests. The decrease in the viscosity and in the elastic properties of the muffin batter as the flour was increasingly replaced by RS was related to the baking performance of the final baked products. (C) 2007 Elsevier Ltd. All rights reserved.
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