Water penetration into mixed and un-mixed carbohydrate powders

Ayed, Charfedinne; Bramante, Filippo; Nwaiwu, Ogueri; MacNaughtan, William; Bakalis, Serafim; Foster, Timothy J.

doi:10.1016/j.carpta.2020.100007

Cited by 3 publications

(2 citation statements)

References 13 publications

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“…Consequently, no extruded waxy starch samples in the water content range of 18–24% could be popped or analysed. Commercial pregelatinised starch (PGS), which can be produced by extruding waxy maize starch, is known to form a hard‐homogenous gel when dispersed in water (Ayed et al ., 2020). Whilst the water contents used in this study are insufficient for this to occur, PGS has been found to preferentially adsorb water at particle surfaces before deeper penetration into the particles takes place.…”

Section: Resultsmentioning

confidence: 99%

Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

Beech

Beech²,

Gould

et al. 2022

Int J of Food Sci Tech

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Aerated starch products are a staple of the food industry, with particular relevance in the snack market. Water plays a crucial role in the formation of such products due to its utility both as a blowing agent and as a starch plasticiser. Amylose/amylopectin ratio and shear are traditionally also important factors in starch expansion. In this study, waxy, normal and high amylose maize starch variants were expanded using a rice-cake style popping head at water contents between 0% and 24%. This range of water contents was achieved by drying the material at 105 °C and then rehydrating by suspension over water at 50 °C until the desired water content was reached prior to popping. Sample types were further subdivided into low shear (native) and high shear (extruded) processing prior to popping. Processing history, amylose content and water content all influenced the water interaction properties of the popped products. However, density was largely governed by water content with little apparent influence of other factors. An optimum water content range to produce low-density (and therefore high desirability in industry) products was identified in the region of ~15-21% water. Samples popped below this range exhibited suboptimal expansion whilst those popped at higher water contents experienced violent blowout.

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Section: Resultsmentioning

confidence: 99%

Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

Beech

Beech²,

Gould

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Confocal scanning laser microscopy was used as previously described to visualise the proteins and the fat phase contained in the structure of L0 and L3 biscuit before and after baking ( Ayed et al, 2020 ). Stains were simultaneously premixed in the doughs to visualise the distribution of the protein and fat components.…”

Section: Methodsmentioning

confidence: 99%