期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 52, 期 4, 页码 927-935出版社
WILEY
DOI: 10.1111/ijfs.13356
关键词
DSC; FTIR; functional properties; rheological properties; rheometer
The effects of different doses (0, 0.5, 1, 2.5, 5 and 10kGy) of gamma irradiation on the thermal, rheological and functional properties of the wholewheat flour were evaluated. Water and oil absorption capacity of the flour increased from 85.92% to 91.44% and 1.10 to 1.91gg(-1) of flour, respectively, with increase in irradiation dose. The dough development time decreased with dose from 4.0 to 3.0min. The transition temperatures (T-o, T-p and T-c) decreased as the dose increased; enthalpy of gelatinisation (H) decreased from 5.18 to 4.27Jg(-1) with dose. The flow behaviour showed a shear-thinning behaviour, and the hysteresis area decreased with dose. The structural recovery decreased with dose. FTIR did not show formation of any new chemical groups.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据