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.
|Journal||Journal of Food and Nutrition Research|
|Publication status||Published - 2010|
|MoE publication type||A1 Journal article-refereed|
- pea starches
- physical modification
- differential scanning calorimetry
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, 49(4), 221-225. http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=49&article=958