کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5156573 | 1500582 | 2017 | 44 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs
ترجمه فارسی عنوان
بررسی مقایسه ای اثر نشاسته ها از پنج منبع مختلف بر خواص رئولوژیکی خمیر های خام سبک گلوتن
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کلمات کلیدی
Boric acid (PubChem CID: 7628)Copper sulfate (PubChem CID: 24462)Water (PubChem CID: 962) - آب (PubChem CID: 962)Ethanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Sodium acetate (PubChem CID: 517045) - استات سدیم (PubChem CID: 517045)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Sulfuric acid (PubChem CID: 1118) - اسید سولفوریک (PubChem CID: 1118)Moisture distribution - توزیع رطوبتRheological properties - خواص رئولوژیکیNetwork structure - ساختار شبکهStarch - نشاسته Sodium hydroxide (PubChem CID: 14798) - هیدروکسید سدیم (PubChem CID: 14798)Sodium chloride (PubChem CID: 5234) - کلرید سدیم (PubChem CID: 5234)Glucose (PubChem CID: 79025) - گلوکز (PubChem CID: 79025)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch-hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS-, TS-, CS-, and WS-HPMC doughs, and the same order was found for the degree of dependence of Gâ² on frequency sweep, suggesting that the resistance to deformation depends on network structure stability. More water distributed between hydration sites of HPMC and starch surface, leading to more hydrogen bonds and the formation of stable network. In conclusion, the rheological properties of model doughs are largely due to variation in structural and physicochemical properties of different starches, as well as varying interactions between different starches and HPMC.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 176, 15 November 2017, Pages 345-355
Journal: Carbohydrate Polymers - Volume 176, 15 November 2017, Pages 345-355
نویسندگان
Duqin Zhang, Taihua Mu, Hongnan Sun,