Starch Gelatinization Kinetics in Bread Dough. DSC investigations on 'simulated' baking processes

被引：0
|
作者：
D. Fessas
A. Schiraldi
机构：
[1] DISTAM,
[2] University of Milan,undefined
来源：
Journal of Thermal Analysis and Calorimetry | 2000年 / 61卷
关键词：
bread baking; DSC; starch gelatinization;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Starch gelatinization in wheat flour dough of various moisture contents was quantitatively evaluated by means of DSC. The experimental records were worked out in the form of excess heat capacity vs. T traces which were deconvoluted to single out the contribution of starch gelatinization from that of the decomposition of amylose-lipid complexes. The quantitative procedure used put into evidence that a third endothermic process would take place in the dough with a poor moisture content.
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页码：411 / 423
页数：12
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