Wheat flour starch granule‐size distribution and rheological properties of dough. Part 2. Extensographic measurements

Šebečić, Blaženka

doi:10.1002/food.19950390204

Cited by 13 publications

(1 citation statement)

References 5 publications

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“…The influence of starch size distribution on bread characteristics has been the subject of various investigations 11. A significant effect of granule size distribution on dough has been shown for both rheological and pasting properties 12–17. Starch from sources such as wheat, rye, and triticale are non‐uniform in size since their particle size distribution is bimodal (A‐and B‐type), and, therefore, affect the pasting characteristic.…”

Section: Introductionmentioning

confidence: 99%

Starch re‐crystallization kinetics as a function of various cations

2011

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Starch retrogradation is the main cause of quality deterioration in starch‐containing foods during storage. The current work investigates the effect of different cations on the retrogradation of corn starch and the potential of reducing starch retrogradation with the aim of preparing products with an extended shelf life. To gelatinize the starch, starch–water suspensions containing various chloride salts (LiCl, NaCl, KCl, MgCl2, CaCl2, and NH4Cl) were heated in a DSC, stored up to 504 h at 8°C, and reheated again. Analysis of gelatinization behavior for each salt type indicates a relationship to the aW‐value of the starch–water system. The degree of re‐crystallization was calculated using the Avrami equation, and indicates that the starch re‐crystallization rate (k) is significantly (p < 0.01) reduced with the addition of a cation, unlike the reference (starch–water systems without salt). Further, bivalent cations such as Ca2+, Mg2+ decreased the starch re‐crystallization rate (k) more than univalent cations (Li+, NH 4+, Na+, and K+). This result may be based on the theory that high cations with higher charge densities show greater hydration, and, therefore, lower aW‐values, than cations with lower charge densities. The results illustrate important results for predicting starch quality change when using sodium replacements.

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Section: Introductionmentioning

confidence: 99%

Starch re‐crystallization kinetics as a function of various cations

2011

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Wheat flour starch granule‐size distribution and rheological properties of dough. Part 3. Amylographic measurements

Šebečić

1996

Nahrung

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To examine the influence of granulometric composition of wheat flour starch to gelatinization properties of flour under the conditions of amylographic measurements, the content of starch fractions i.e. the granulometrical and statistical parameters-of granule-size distribution determined in previous work (SEBECIC and SEBE&C, 1995, Part I), were correlated with maximum viscosity values (MV) of amylograms run on BRABENDER amylograph at pH of full enzyme inactivation (2.95) and constant starch concentration in suspensions (6.5%) as well as with the characteristic of wheat flour, af, suggested as a numerical presentation of physicochemical properties of starch in flour under the conditions of amylographic measurements (SEBEEIC, 1989). Data show that small granules produced higher MV and af values (r = 0.644 and r = 0.628; 0.05 > P > 0.01). while larger granules decreased MV and at (r = -0.526 to r = -0.676; 0.10 > P > 0.01). Significant correlation of some granulometrical i s . statistical parameters of granulo-size distribution with MV and af (0.10 > P > 0.01) suggests that granulesize distribution can affect gelatinization properties of wheat flour under the conditions of amylographic measurements.

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Wheat flour starch granule‐size distribution and rheological properties of dough. Part 4. Farinographic measurements

Šebečić

1996

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To examine how granulometric composition of wheat flour starch affects the rheological properties of dough in conditions of farinographic measurement, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule-size distribution determined previously (Nahrung 39 (1995) 106). were correlated with farinograms evaluated after AACC and ICC criteria as well as after criteria proposed by PINTER et al. (Bull. Sci. Sect. A Yougosl. 21 (1976) 217) and suggested as the most exact ones. Data show that fraction of very small granules causes weakening of dough while the most represented granules sized 5-16 Km in diameter (mean content 47.3%) influence the shape of the first part of farinographic curve causing dough development time, stability, time to breakdown and quality number to be higher. The higher the content of larger granules (>16 pn) the lower the softening of dough and farinographic area. The higher the mean value of granules' size the higher the time to breakdown and the lower dough weakening; the higher the most frequently occurring granule size the smaller the degree of weakening of dough and farinographic area. Significant correlation between parameters of farinogram and different statistical, i.e. granulometrical parameters of granule-size distribution (0.05 > P < 0.005) confirm that granule-size distribution can affect behavior of dough during mixing in the farinograph.

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Wheat flour starch granule‐size distribution and rheological properties of dough. Part 2. Extensographic measurements

Cited by 13 publications

References 5 publications

Starch re‐crystallization kinetics as a function of various cations

Starch re‐crystallization kinetics as a function of various cations

Wheat flour starch granule‐size distribution and rheological properties of dough. Part 3. Amylographic measurements

Wheat flour starch granule‐size distribution and rheological properties of dough. Part 4. Farinographic measurements

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