Determination of the terminal extent of starch gelatinization in a limited water system by DSC

被引：69

作者：

Fukuoka, M ^{[1
]}

Ohta, K ^{[1
]}

Watanabe, H ^{[1
]}

机构：

[1] Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 53卷 / 01期

关键词：

D O I：

10.1016/S0260-8774(01)00137-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Starch granules are gelatinized rapidly to reach a specified extent of gelatinization within 1 or 2 min. This upper limit to the extent of gelatinization may be termed the terminal extent of gelatinization (TEG) which depends on temperature and moisture content. TEG in wheat starch/water system (moisture content 0.54-3.0 g water/g starch) was measured by differential scanning calorimetry (DSC) in the temperature range of 60 100 degreesC. An empirical equation which enables the prediction of TEG as a function of temperature and moisture content was obtained. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：39 / 42

页数：4

共 8 条

[1] [Anonymous], 1984, ENG FOOD
[2] Biliaderis C., 1990, THERMAL ANAL FOODS, P168
[3] DaSilva CEM, 1996, CEREAL CHEM, V73, P297
[4] PHASE-TRANSITIONS OF THE STARCH-WATER SYSTEM
DONOVAN, JW
[J]. BIOPOLYMERS, 1979, 18 (02) : 263 - 275
[5] EFFECT OF WATER-CONTENT ON THE GELATINIZATION OF WHEAT-STARCH
ELIASSON, AC
[J]. STARKE, 1980, 32 (08): : 270 - 272
[6] MRI observation and mathematical model simulation of water migration in wheat flour dough during boiling
Fukuoka, M
Mihori, T
Watanabe, H
[J]. JOURNAL OF FOOD SCIENCE, 2000, 65 (08) : 1343 - 1348
[7] SHIOTSUBO T, 1984, AGR BIOL CHEM TOKYO, V48, P1
[8] A new non-Fickian diffusion model for water migration in starchy food during cooking
Watanabe, H
Fukuoka, M
Tomiya, A
Mihori, T
[J]. JOURNAL OF FOOD ENGINEERING, 2001, 49 (01) : 1 - 6

← 1 →