Nanci Castanha , Patricia Le-Bail , Héliciane Clement , Camille Jonchère , Yves Diascorn , Tiphaine Lucas , David Grenier
{"title":"中等含水量下普通淀粉和蜡质淀粉加热软化的研究","authors":"Nanci Castanha , Patricia Le-Bail , Héliciane Clement , Camille Jonchère , Yves Diascorn , Tiphaine Lucas , David Grenier","doi":"10.1016/j.jcs.2025.104234","DOIUrl":null,"url":null,"abstract":"<div><div>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 × 10<sup>6</sup> to 7 × 10<sup>8</sup> 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.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104234"},"PeriodicalIF":3.9000,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigations into the softening of normal and waxy starches during heating at moderate water content\",\"authors\":\"Nanci Castanha , Patricia Le-Bail , Héliciane Clement , Camille Jonchère , Yves Diascorn , Tiphaine Lucas , David Grenier\",\"doi\":\"10.1016/j.jcs.2025.104234\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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 × 10<sup>6</sup> to 7 × 10<sup>8</sup> 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.</div></div>\",\"PeriodicalId\":15285,\"journal\":{\"name\":\"Journal of Cereal Science\",\"volume\":\"124 \",\"pages\":\"Article 104234\"},\"PeriodicalIF\":3.9000,\"publicationDate\":\"2025-06-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Cereal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S073352102500133X\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S073352102500133X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.