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Starch fragmentation in relation to processing conditions and sensory quality of conventional processed grit corn flakes

机译：淀粉碎裂与常规加工的沙粒玉米片的加工条件和感官质量有关

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摘要

A study is presented on the influence of processing conditions on tempering grit rheology and the resulting molecular fragmentation of starch that occurs during the milling of conventional processed grit corn flakes. Corn grits were tempered and milled under a range of combinations of processing conditions which included low and high percent moistures and tempering temperatures. Starch fragmentation was determined using hot and cold water-soluble fractionation methods and an intermediate-pressure size-exclusion chromatograph with multi-angle laser light scattering and refractive index detection. Rheology of the tempered grits was obtained using a broad band frequency squeezing flow technique. Results showed that tempered grit moisture content and tempering temperature and time directly influence the rheology of the tempered corn grits. Rheology of the tempered corn grits was shown to directly influence mill gap width and roll vibrations. Corn grits processed under low moisture-low tempering temperatures were significantly harder. Generally, moisture content was the principal component governing final grit hardness and milled flake thickness in experiments using the same flaking roll setting. Processing conditions resulting in increased shear forces at the flaking mill produced increased amounts of fragmented amylopectin with decreasing average molecular weights. Overall, thinner flakes produced a higher degree of starch fragmentation, yet processing conditions can be modified to yield a range of starch fragmentation for any given milled flake thickness. Characterization of the fragmented starch occurring during milling is presented. Depending on processing conditions, the average molecular weight of the branched polymer was 1.5 x 10 6 to 1.1 x 107 Da. Resulting starch fragmentation was shown to strongly impact bowl life and overall sensory quality of the finished corn flakes. Corn flake samples containing high amounts of starch fragmentation were positively correlated to increased water uptake and increased leaching of starch fragments into water. Processing conditions resulting in corn flakes of the same milled flake thickness, but containing different amounts of starch fragmentation, further corresponded to different bowl lives with the flake sample containing the highest amount of starch fragmentation yielding the poorest bowl life.
机译：提出了关于加工条件对回火砂浆流变学的影响以及在常规加工的砂砾玉米片的研磨过程中发生的淀粉分子碎裂的研究。玉米gr在一系列加工条件的组合下进行调质和碾磨，这些条件包括低百分比水分和高百分比水分以及回火温度。使用热和冷水溶性分级分离方法和具有多角度激光散射和折射率检测的中压大小排阻色谱仪确定淀粉的片段化。使用宽带频率挤压流动技术获得回火砂浆的流变学。结果表明，回火砂的含水量，回火温度和时间直接影响回火玉米粉的流变性。结果表明，回火玉米粉的流变性直接影响轧机缝隙宽度和轧辊振动。在低水分，低回火温度下加工的玉米粗粉要坚硬得多。通常，在使用相同的压片辊设置的实验中，水分含量是控制最终砂砾硬度和磨碎的薄片厚度的主要成分。导致制片机剪切力增加的加工条件产生的支链支链淀粉含量增加，平均分子量降低。总体而言，较薄的薄片会产生更高程度的淀粉碎裂，但对于任何给定的碾磨薄片厚度，可以修改加工条件以产生一定范围的淀粉碎裂。给出了研磨过程中发生的淀粉碎片的特征。根据加工条件，支链聚合物的平均分子量为1.5×10 6至1.1×107Da。结果表明，淀粉碎片会严重影响碗寿命和成品玉米片的总体感官品质。含有大量淀粉碎片的玉米片样品与吸水量增加和淀粉碎片浸入水中的增加呈正相关。加工条件导致玉米片具有相同的碾磨片厚度，但包含不同量的淀粉碎裂，进一步对应于不同的碗寿命，其中片状样品中淀粉碎裂的量最高，从而导致最差的碗寿命。

著录项

  • 作者

    Wright, Kevin Harold.;

  • 作者单位

    Purdue University.;

  • 授予单位 Purdue University.;
  • 学科 Food science.
  • 学位 Ph.D.
  • 年度 2005
  • 页码 139 p.
  • 总页数 139
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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