| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563014 | Food Research International | 2006 | 7 Pages |
Abstract
The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (Gmaxâ², Gâ², Gâ², tg θ y ηâ) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.
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Food Science
Authors
Laura B. Iturriaga, Beatriz López de Mishima, Maria Cristina Añon,