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dc.contributor.author
Teobaldi, Andrés Gustavo
dc.contributor.author
Barrera, Gabriela
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Sciarini, Lorena Susana
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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
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RHEOLOGICAL PROPERTIES
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STARCH GELATINIZATION
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SUCROSE
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WHEAT STARCH
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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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
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