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dc.contributor.author
Teobaldi, Andrés Gustavo
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dc.contributor.author
Barrera, Gabriela
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dc.contributor.author
Severini, Hernán Claudio
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dc.contributor.author
Ribotta, Pablo Daniel
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dc.date.available
2023-08-22T15:09:58Z
dc.date.issued
2022-09
dc.identifier.citation
Teobaldi, Andrés Gustavo; Barrera, Gabriela; Severini, Hernán Claudio; Ribotta, Pablo Daniel; Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 103; 3; 9-2022; 1377-1384
dc.identifier.issn
0022-5142
dc.identifier.uri
http://hdl.handle.net/11336/208881
dc.description.abstract
The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor fluor component on batter-type products in which there is a high amount of sucrose. The objective of this work was to study the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose 500 g kg^-1 solution. RESULTS: Thermal and pasting properties and the viscoelastic behavior of the systems were evaluated. Gelatinization enthalpy decreased when DS amount increased in the samples in both solvents. In starch-gluten systems, the degree of influence of DS on the gelatinization enthalpy was solvent-dependent. The presence of gluten minimized the effect of DS on the gelatinization process in water. The viscosity profile of starch and starch-gluten samples was reduced in both solvents when DS level increased. The influence of DS on the viscosity profile was solvent-dependent in starch-gluten systems. The presence of gluten lessened the influence of DS on the viscosity profile during the pasting process in sucrose solution. Higher DS levels decreased the viscoelastic behavior of the systems in both solvents and further reduced the viscoelastic behavior of the systems in sucrose solution.CONCLUSION: These results contribute to understanding the influence of the DS levels on the batter properties of flour-based batter-type products, mainly those generated on starch and gluten-starch systems dispersed in sucrose solution.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
John Wiley & Sons Ltd
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DAMAGED STARCH
dc.subject
GLUTEN
dc.subject
RHEOLOGICAL PROPERTIES
dc.subject
SUCROSE
dc.subject
THERMAL PROPERTIES
dc.subject
WHEAT STARCH
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-07-07T18:55:54Z
dc.identifier.eissn
1097-0010
dc.journal.volume
103
dc.journal.number
3
dc.journal.pagination
1377-1384
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
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: Severini, Hernán Claudio. Universidad Nacional de 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
Journal of the Science of Food and Agriculture
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.12231
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsfa.12231
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