Abstract
Thermal and rheological properties of physically modified wheat, potato and pea starches were determined in comparison to those of the native ones. The enthalpy value of a pea starch preparation was higher compared to that of the native pea starch. Storage and loss moduli of 10% gels from native starches were higher than the values obtained for modified starches. The rheological properties of non-yeasted wheat doughs were changed under supplementation (10%) with modified starch preparations. Compared to the control sample, an increase in storage and loss moduli was noticed at temperatures from 30 °C to 60 °C, whilst at temperatures up to 90 °C, the values of both moduli were found to decrease.
| Original language | English |
|---|---|
| Pages (from-to) | 221-225 |
| Journal | Journal of Food and Nutrition Research |
| Volume | 49 |
| Issue number | 4 |
| Publication status | Published - 2010 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- wheat
- potato
- pea starches
- physical modification
- rheology
- dough
- differential scanning calorimetry