Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour

被引：0
作者：
C. M. Rosell
Jose A. Rojas
Carmen Benedito de Barber
机构：
[1] Instituto de Agroquímica y Tecnologia de Alimentos,
[2] CSIC,undefined
[3] PO Box 73,undefined
[4] Burjasot-46100,undefined
[5] Valencia,undefined
[6] Spain e-mail: crosell@iata.csic.es Tel.: +34-6-390 0022 Fax: +34-6-363 6301,undefined
来源：
European Food Research and Technology | 2001年 / 212卷
关键词：
Keywords Hydrocolloids; α-Amylase; Wheat; Flour; Viscograph;
D O I：
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中图分类号：
学科分类号：
摘要：
 The combined effect of α-amylase and hydrocolloids addition on the pasting properties of wheat flour was determined. A fungal α-amylase and hydrocolloids of different chemical structure (alginate, κ-carrageenan, xanthan gum, and hydroxypropylmethylcellulose (HPMC) were added to a wheat flour suspension and their pasting properties analysed by using a viscograph. The α-amylase action was highly dependent on the structure of the biopolymer present in the suspension, therefore the observed effects were very specific for each α-amylase-hydrocolloid pair added. The greatest modification of the pasting properties (maximum viscosity, cooking and cooling stabilities, bump area) was promoted with the addition of alginate, κ-carrageenan, and/or xanthan, nevertheless, when α-amylase was also added, a synergistic effect was only observed in the cases of κ-carrageenan and xanthan. The presence of hydrocolloids changed the wheat starch properties, and the α-amylase-starch interactions, modifying in consequence the hydrolytic activity of the enzyme on the starch.
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页码：473 / 476
页数：3
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