Effect of partially gelatinized corn starch on the rheological properties of wheat dough

被引：84
作者：
Fu, Zong-qiang [1 ]
Che, Li-ming [2 ]
Li, Dong [1 ]
Wang, Li-jun [3 ]
Adhikari, Benu [4 ]
机构：
[1] China Agr Univ, Natl Energy R&D Ctr Nonfood Biomass, Coll Engn, Beijing 100083, Peoples R China
[2] Xiamen Univ, Coll Chem & Chem Engn, Xiamen, Peoples R China
[3] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci, Beijing 100083, Peoples R China
[4] RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 66卷
关键词：
Rheological properties; Viscosity; Creep; Recovery; Partially gelatinized starch; GLUTEN-FREE DOUGH; BREAD QUALITY; FLOUR; BEHAVIOR; IMPACT;
D O I：
10.1016/j.lwt.2015.10.052
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ten, twenty and thirty percent (g/100 g) of wheat flour was substituted with partially gelatinized corn starch or ungelatinized corn starch and the rheological properties of the resultant dough samples were investigated. The apparent viscosity of dough increased with the increase in the concentration and degree of gelatinization of partially gelatinized starch samples except in the case of dough substituted with starch sample with high gelatinization degree (96.78%) at 30 g/100 g concentration. The presence of partially gelatinized starch increased the storage (G') and loss (G '') moduli values and decreased the frequency sensitivity of dough samples. The dough prepared from wheat flour alone (control) showed the highest creep compliance and the lowest elastic recovery. In brief, the rheological properties of dough were influenced by the degree of substitution more than by the degree of gelatinization of substitutes. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：324 / 331
页数：8
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