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)


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
Issue number4
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed


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


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