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首页> 美国卫生研究院文献>Molecules >Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
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Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

机译：叔丁基琥珀酸酐（OSA）改性淀粉对面团面团流变性能的影响

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摘要

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.
机译：该研究侧重于辛烯基琥珀酸酐（OSA）对碳酸淀粉改性的影响（OSA）对含有果胶和瓜尔胶作为结构形成物质的玉米和马铃薯淀粉的无肉桂和马铃薯淀粉的流变和热性能。在原始面团配方中使用的淀粉混合物部分（5％至15％）用OSA淀粉替换。确定了面团样品的流变性质，分析了所得面包的性质。发现面团样品表现为弱凝胶，以及分别的储存和损耗模量（G'和G“的值显着依赖于角频率。 OSA淀粉的各种股份以食谱改性面团以不同的方式，导致其流变特征的变化。 OSA淀粉制剂的引入导致面包体积和面包屑的物理特性发生变化。所有应用的制剂引起面包孔隙率的增加和大于5mm的孔的数量，并且孔密度平行降低。根据所施加的制剂的量和类型，OSA淀粉制剂的存在改性面包质地。在无麸质面包配方中引入OSA淀粉在紫外线蛋白分解中引起了显着下降，表明这种类型的添加剂对无麸质面包中的延迟的有益影响。

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