Artículo
Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
Fecha de publicación:
06/02/2021
Editorial:
Springer
Revista:
European Food Research and Technology
ISSN:
1438-2377
e-ISSN:
1438-2385
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of starch/sucrose/gluten interactions on the thermal and rheological behavior of starch–gluten slurries was analyzed. Starch:gluten mixtures were dispersed in water and in a sucrose 50% (w/w) solution. The presence of sucrose significantly modified the pasting profiles of starch. Starch and starch:gluten slurries in sucrose solution showed a continuous increase of viscosity with the temperature rise, in contrast to samples in water, which presented the typical curve shape for starch. A decrease of starch viscosity during pasting was observed with increasing gluten proportion. The onset temperature of starch gelatinization was substantially increased with the addition of sucrose. Gluten addition slightly increased the gelatinization onset temperature in water, but not in sucrose solution. The presence of sucrose caused liquid-like viscoelastic properties of the starch gels, compared to gels made in water. Gluten addition decreased the gel viscoelastic properties in samples dispersed in water and sucrose solution. New particles populations were distinguished in gel samples with gluten. These results are an important basis to understand the effect of flour’s main components on the behavior of sugar-rich batter systems.
Palabras clave:
GLUTEN
,
RHEOLOGICAL PROPERTIES
,
STARCH GELATINIZATION
,
SUCROSE
,
WHEAT STARCH
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Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Teobaldi, Andrés Gustavo; Barrera, Gabriela; Sciarini, Lorena Susana; Ribotta, Pablo Daniel; Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten; Springer; European Food Research and Technology; 247; 5; 6-2-2021; 1083-1093
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