کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1986609 1540256 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Studies on the rheological and gelatinization characteristics of waxy wheat flour
ترجمه فارسی عنوان
مطالعات در مورد ویژگی های رئولوژیکی و ژلاتین کردن آرد گندم موم
کلمات کلیدی
آرد گندم موم، آرد گندم عادی، خصوصیات رئوولوژیک، خصوصیات ژلاتین کردن
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی

The chemical composition, rheological and gelatinization characteristics of waxy wheat flour were investigated. Compared with wheat flour, waxy wheat flour has lower protein (9.52%), amylase (1.02%) and higher crude starch (73.19%) contents. Because of its different chemical composition, waxy wheat flour exhibited some better processing characteristics (water-holding capacity, dough development time, extensibility, swelling power and setback) than normal wheat flour. It also exhibited some defects in rheological characteristics, including a higher degree of softening, a lower Farinograph quality number and smaller resistance to extensibility ratio. Differential scanning calorimetry results showed that waxy wheat flour gelatinized at higher onset (To = 60.9 °C), peak (Tp = 64.9 °C), conclusion (Tc = 73.6 °C) temperatures and required more energy (ΔH = 7.6 J/g) to melt gelatinized starch gels. The results of this investigation indicated that blending waxy wheat flour with normal flour is a promising way to improve product quality in baked foods and to prolong the shelf-life of these products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 64, March 2014, Pages 123–129
نویسندگان
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