کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6400959 | 1628531 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of partially gelatinized corn starch on the rheological properties of wheat dough
ترجمه فارسی عنوان
تاثیر نشاسته ذرت تقریبا ژلاتینه شده بر خصوصیات رئولوژیکی خمیر گندم
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کلمات کلیدی
خواص رئولوژیکی، ویسکوزیته، خزش بهبود، نشاسته تقریبا ژلاتینی شده،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Ten, twenty and thirty percent (g/100Â g) of wheat flour was substituted with partially gelatinized corn starch or ungelatinized corn starch and the rheological properties of the resultant dough samples were investigated. The apparent viscosity of dough increased with the increase in the concentration and degree of gelatinization of partially gelatinized starch samples except in the case of dough substituted with starch sample with high gelatinization degree (96.78%) at 30Â g/100Â g concentration. The presence of partially gelatinized starch increased the storage (Gâ²) and loss (Gâ³) moduli values and decreased the frequency sensitivity of dough samples. The dough prepared from wheat flour alone (control) showed the highest creep compliance and the lowest elastic recovery. In brief, the rheological properties of dough were influenced by the degree of substitution more than by the degree of gelatinization of substitutes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 66, March 2016, Pages 324-331
Journal: LWT - Food Science and Technology - Volume 66, March 2016, Pages 324-331
نویسندگان
Zong-qiang Fu, Li-ming Che, Dong Li, Li-jun Wang, Benu Adhikari,