RVA study of mixtures of wheat flour and potato starches with different phosphorus contents

被引：80

作者：

Zaidul, I. S. M. ^{[1
]}

Yamauchi, Hiroaki ^{[1
]}

Kim, Sun-Ju ^{[1
]}

Hashimoto, Naoto ^{[1
]}

Noda, Takahiro ^{[1
]}

机构：

[1] Natl Agr Res Ctr Hokkaido Reg, Dept Upland Agr, Kasai, Hokkaido 0820071, Japan

来源：

FOOD CHEMISTRY | 2007年 / 102卷 / 04期

基金：

日本学术振兴会;

关键词：

potato starch; phosphorus content; wheat flour; mixtures; pasting properties;

D O I：

10.1016/j.foodchem.2006.06.056

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A rapid visco analysis (RVA) system was used to study the pasting properties of mixtures of wheat flour and potato starches with high phosphorus (HPS), medium phosphorus (MPS) and low phosphorus (LPS) contents, different granule sizes and different amylose contents. The peak viscosities, trough and breakdown, final viscosities, setback viscosities and peak times of control potato starches were found to be higher than those of wheat flour. The peak viscosities were increased significantly with increase of potato starches in the mixtures. Thus, the peak times decreased with increase of potato starch in the mixtures. The breakdown viscosities increased significantly with increase of potato starches in the mixtures and the values were found to be higher in HPS-wheat, followed by MPS-wheat and LPS-wheat mixtures. The final viscosities of HPS-wheat mixtures were highest, followed by MPS-wheat and LPS-wheat mixtures. The setback viscosities of LPS-wheat were significantly higher than those of MPS-wheat and HPS-wheat mixtures at 30 to 50% potato. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1105 / 1111

页数：7

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