中等含水量下普通淀粉和蜡质淀粉加热软化的研究

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Nanci Castanha , Patricia Le-Bail , Héliciane Clement , Camille Jonchère , Yves Diascorn , Tiphaine Lucas , David Grenier
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引用次数: 0

摘要

本研究的目的是评估单次压缩松弛试验的能力,以确定四种不同淀粉样品(普通小麦、糯小麦、普通大米和糯大米)在加热过程中的软化行为,以及在接近面包面团中淀粉在烘烤过程中的含水量(中等含水量)范围内的软化行为。根据不同淀粉的糊化行为选择温度。在10%应变下进行压缩松弛试验,以确定材料的阶跃响应。快速压缩最大限度地减少了测试过程中的松弛效应,使杨氏模量和动态粘度能够独立确定。杨氏模量为130 ~ 1700 kPa,动态黏度为7 × 106 ~ 7 × 108 Pa s。显微观察和DSC证实,淀粉颗粒膨胀和糊化到不同程度取决于当地液态水的可用性。蜡质淀粉软化更明显,在80℃时杨氏模量接近面筋。这些发现证明了压缩松弛试验在评估淀粉软化方面的有效性,并为模拟气细胞膨胀过程中颗粒周围的应力分布提供了基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Investigations into the softening of normal and waxy starches during heating at moderate water content

Investigations into the softening of normal and waxy starches during heating at moderate water content
The objective of this study was to evaluate the ability of a single compression-relaxation test to qualify the softening behaviour of four different starch samples – normal wheat, waxy wheat, normal rice and waxy rice – during heating and within a range of water content (WC) close to that of starch in bread dough during baking (moderate WC). Temperatures were selected according to the gelatinization behaviour of the different starches. Compression-relaxation tests at 10 % strain were performed to identify the step-responses of the materials. The fast compression minimised the relaxation effect during the test, enabling Young's modulus and dynamic viscosity to be determined independently. Young's modulus values ranged from 130 to 1700 kPa, while dynamic viscosity values varied from 7 × 106 to 7 × 108 Pa s across all samples analysed. Microscopic observations and DSC confirmed that starch granules swelled and gelatinized to different extents depending on local liquid water availability. Waxy starches softened more markedly, with Young's modulus approaching that of gluten at 80 °C. These findings demonstrate the effectiveness of compression-relaxation tests in assessing starch softening and provide a basis for modelling stress distribution around granules during gas cell expansion.
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来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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