Mostrar el registro sencillo del ítem

dc.contributor.author
Teobaldi, Andrés Gustavo  
dc.contributor.author
Barrera, Gabriela  
dc.contributor.author
Sciarini, Lorena Susana  
dc.contributor.author
Ribotta, Pablo Daniel  
dc.date.available
2022-12-26T17:49:46Z  
dc.date.issued
2021-02-06  
dc.identifier.citation
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  
dc.identifier.issn
1438-2377  
dc.identifier.uri
http://hdl.handle.net/11336/182371  
dc.description.abstract
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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
GLUTEN  
dc.subject
RHEOLOGICAL PROPERTIES  
dc.subject
STARCH GELATINIZATION  
dc.subject
SUCROSE  
dc.subject
WHEAT STARCH  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2022-09-21T15:22:56Z  
dc.identifier.eissn
1438-2385  
dc.journal.volume
247  
dc.journal.number
5  
dc.journal.pagination
1083-1093  
dc.journal.pais
Alemania  
dc.description.fil
Fil: Teobaldi, Andrés Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.description.fil
Fil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.description.fil
Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.journal.title
European Food Research and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s00217-021-03689-y  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s00217-021-03689-y