Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes
Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes
复制标题
粘合剂糊对甘薯淀粉面团的流变性质和滴落性能的影响
DOI：
10.1016/j.foodhyd.2018.07.001
复制
发表时间：
2018-12
影响因子：
10.7
通讯作者：
赵国华
中科院分区：
文献类型：
--
作者：
王阳;叶发银;刘嘉;周韵;雷琳;赵国华
淀粉面团是一种两相体系，其中固体淀粉颗粒分散在粘合剂糊的连续液体基质中。根据经验，淀粉面团的流变性质对淀粉面条生产至关重要，并且在很大程度上取决于所施加的粘合剂糊。粉条生产中的粉团加工广泛应用，但缺乏科学依据。在本研究中，九个粘合剂糊及其相应的甘薯淀粉面团的流变行为进行了研究，稳态剪切和动态振荡剪切测量。结果表明，淀粉面团的加工特性高度依赖于所用的粘合剂糊，即，用甘薯、木薯、马铃薯和糯玉米淀粉的粘合剂糊制成的面团比用豌豆、绿豆、小麦、大米或玉米淀粉的粘合剂糊制成的面团具有更好的滴落性能。在流变学上，粘合剂糊和淀粉面团都表现出整体剪切稀化和触变性能。良好的粘合剂糊剂可以由较低的触变性、稠度和损耗模量以及较高的损耗角正切来定义。本研究首次对淀粉面团进行了流变学表征，并就其加工适用性对粘合剂糊的依赖性提出了新的见解。本文的研究成果成功地将淀粉面团加工的经验融入科学。
Starch dough is a biphasic system in which the solid starch granules are dispersed in a continuous liquid matrix of binder paste. Experiencedly, the rheological nature of starch dough is vital to starch noodle production and heavily depends on the binder paste applied. The starch dough processing in the manufacture of starch noodle is widely spread but lacks scientific evidence. In the present study, the rheological behaviours of nine binder pastes and their corresponding sweet potato starch doughs were investigated by both steady shear and dynamic oscillatory shear measurements. The results showed that the processing characteristics of starch doughs were highly dependent on the binder paste applied, i.e., the doughs with binder pastes from sweet potato, cassava, potato and waxy maize starch displayed better dropping performance than that with binder pastes from pea, mung bean, wheat, rice or maize starch. Rheologically, both binder pastes and starch dough exhibit overall shear-thinning and thixotropic properties. A good binder paste could be defined by a lower thixotropy, consistency and loss modulus, as well as a higher loss tangent. For the first time, the present study performed a rheological characterization of starch dough and cast a new light on the dependence of its processing suitability on the binder paste involved. The findings herein successfully merge the experiences of starch dough processing into science.
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DOI：
10.1016/s0169-3107(99)80027-6
发表时间：
1999
期刊：
--
影响因子：
--
作者：
E. B. Bagley;F. R. Dintzis
通讯作者：
E. B. Bagley;F. R. Dintzis
DOI：
--
发表时间：
2006
期刊：
Food Science
影响因子：
--
作者：
Luan Jian’an
通讯作者：
Luan Jian’an
影响因子：
3.4
作者：
Marze, S.;Guillermic, R. M.;Saint-Jalmes, A.
通讯作者：
Saint-Jalmes, A.
影响因子：
5.5
作者：
Sivaramakrishnan, HP;Senge, B;Chattopadhyay, PK
通讯作者：
Chattopadhyay, PK
影响因子：
10.7
作者：
J. Waterschoot;S. Gomand;J. Delcour
通讯作者：
J. Waterschoot;S. Gomand;J. Delcour