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Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch

机译：冷冻率对冷冻小麦淀粉流变，热和结构性能的影响

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摘要

Native wheat starch was frozen at different rates (0.18, 0.37 and 1.54 degrees C min(-1)) and then evaluated for dough making. Result showed that damaged starch content was higher in the starch frozen at a slow rate than that frozen at a fast rate. It seemed that a slow freezing rate allowed the formation of ice macrocrystals and affected the integrity of starch granules. The slow freezing rate resulted in a more crystalline and stable structure of double helix for starch, which increased gelatinization temperatures and enthalpy. The pasting behavior was also influenced by the slow freezing rate as indicative of a significant increase (p < 0.05) in breakdown and setback values. Farinograph test was performed in reconstituted dough by using wheat starch-gluten mixtures as model systems. Water absorption, dough development and stability were affected in samples with starch frozen at a slow rate. The dough frozen at slow rate displayed the lowest bread and the hardest crumb while rapid freezing resulted in a less structural and functional changes in starch.
机译：本土小麦淀粉以不同的速率冷冻（0.18,0.37和1.54摄氏度（-1）），然后评价面团制作。结果表明，淀粉以慢速速率的速率低于快速速率的速率较高的淀粉含量较高。似乎缓慢冷冻率允许形成冰宏晶，并影响淀粉颗粒的完整性。缓慢冷冻速率导致淀粉的双螺旋更结晶和稳定的结构，这增加了凝胶化温度和焓。粘贴行为也受到慢速冻结率的影响，这表明分解和挫折值的显着增加（P <0.05）。通过使用小麦淀粉 - 麸质混合物作为模型系统，在重构的面团中进行了MININOMPRORP测试。用淀粉以慢速冻结的样品在样品中受吸水性，面团发育和稳定性。在慢速速度下冷冻的面团显示出最低的面包和最硬的面包屑，而淀粉的快速冻结导致含有较小的结构和功能变化。

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  • 来源
    《RSC Advances》 |2016年第100期|共5页
  • 作者

    Tao Han; Wang Pei; Wu Fengfeng; Jin Zhengyu; Xu Xueming;

  • 作者单位

    Jiangnan Univ State Key Lab Food Sci &

    Technol Wuxi 214122 Jiangsu Peoples R China;

    Nanjing Agr Univ Coll Food Sci &

    Technol Nanjing 210095 Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Wuxi 214122 Jiangsu Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 化学;
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