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Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux

机译：烹饪温度和时间对曲面的颜色，形态学，结晶度，热性能，淀粉 - 脂质复合物的形成和Roux流变特性的影响

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摘要

Roux is an equal part mixture of flour and clarified butter cooked for a few minutes, and is the basic recipe for producing sauces. There is a lack of systematic studies regarding the effects of cooking temperature and time on the characteristics of roux. To this end, roux pasta (50:50 of wheat flour and clarified butter) was prepared to assess the effects of cooking time (1, 2 and 4 min) and temperature (80 and 100 degrees C) on physicochemical and morphological properties. Viscosity and viscoelastic moduli increased with both temperature and cooking time, an effect ascribed to partial gelatinization of starch granules. XRD analysis showed that starch granules underwent crystallinity reduction ( similar to 20-60%) with both cooking temperature and time. Deconvoluted FTIR indicated gradual reduction of short-range ordering with time caused by leaching out of amylose chains from starch granules, leading to the formation of amylose-lipid inclusion complexes as corroborated by DSC measurements. Also, it was found that the secondary structure of proteins was affected by cooking, with the fraction of beta-sheet aggregates increasing (similar to 35%) upon cooking time. Overall, the above results provided a basis for understanding the very complex physicochemical changes occurring during roux manufacture.
机译：Roux是烹饪煮熟的面粉和澄清的黄油的平等部分，是生产酱汁的基本配方。缺乏有关烹饪温度和时间对Roux特性的影响的系统研究。为此，准备评估烹饪时间（1,2和4分钟）和温度（80和100摄氏度）对物理化学和形态学性能的影响。粘度和粘弹性模量随温度和烹饪时间而增加，锐化淀粉颗粒的部分凝胶化的作用。 XRD分析表明，淀粉颗粒经历了结晶度还原（类似于20-60％），烹饪温度和时间。去酚溶解的FTIR表明，通过从淀粉颗粒中浸出直链淀粉链引起的时间逐渐减小，导致由DSC测量结果形成直链淀粉 - 脂质包合物的形成。此外，发现蛋白质的二次结构受到烹饪的影响，β-片的分数在烹饪时间后增加（类似于35％）。总的来说，上述结果为了解在Roux制造过程中发生的非常复杂的物理化学变化提供了依据。

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