Physically modified starch preparations in gels and in dough

Rheological properties

M. Wronkowska (Corresponding Author), Karin Autio, M. Soral-Smietana

Research output: Contribution to journalArticleScientificpeer-review

1 Citation (Scopus)

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 languageEnglish
Pages (from-to)221-225
JournalJournal of Food and Nutrition Research
Volume49
Issue number4
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Fingerprint

modified starch
rheological properties
dough
Starch
Gels
gels
starch
loss modulus
peas
storage modulus
Peas
wheat
Triticum
thermal properties
enthalpy
temperature
Temperature
potatoes
Solanum tuberosum
Hot Temperature

Keywords

  • wheat
  • potato
  • pea starches
  • physical modification
  • rheology
  • dough
  • differential scanning calorimetry

Cite this

Wronkowska, M. ; Autio, Karin ; Soral-Smietana, M. / Physically modified starch preparations in gels and in dough : Rheological properties. In: Journal of Food and Nutrition Research. 2010 ; Vol. 49, No. 4. pp. 221-225.
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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.",
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Wronkowska, M, Autio, K & Soral-Smietana, M 2010, 'Physically modified starch preparations in gels and in dough: Rheological properties', Journal of Food and Nutrition Research, vol. 49, no. 4, pp. 221-225.

Physically modified starch preparations in gels and in dough : Rheological properties. / Wronkowska, M. (Corresponding Author); Autio, Karin; Soral-Smietana, M.

In: Journal of Food and Nutrition Research, Vol. 49, No. 4, 2010, p. 221-225.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Physically modified starch preparations in gels and in dough

T2 - Rheological properties

AU - Wronkowska, M.

AU - Autio, Karin

AU - Soral-Smietana, M.

PY - 2010

Y1 - 2010

N2 - 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.

AB - 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.

KW - wheat

KW - potato

KW - pea starches

KW - physical modification

KW - rheology

KW - dough

KW - differential scanning calorimetry

M3 - Article

VL - 49

SP - 221

EP - 225

JO - Journal of Food and Nutrition Research

JF - Journal of Food and Nutrition Research

SN - 1336-8672

IS - 4

ER -