Physicochemical changes of starch in refrigerated dough during storage
Physicochemical changes of starch in refrigerated dough during storage
复制标题
DOI：
10.1016/j.carbpol.2009.03.041
复制
发表时间：
2009-09
影响因子：
11.2
通讯作者：
Yu Zhang;S. Simsek
中科院分区：
文献类型：
--
作者：
Yu Zhang;S. Simsek
冷藏面团是一种以面粉为基础，未经烘烤的产品，储存在4至7°C之间。在储存过程中保持面团的质量是至关重要的。淀粉的功能对面粉和面团的品质有重要影响。本研究的目的是确定淀粉在冷藏面团中在长时间储存期间的理化变化。本研究采用两种不同直链淀粉/支链比的小麦粉。支链淀粉相对含量降低至10.51%。总的来说，我们观察到淀粉的糊化性能和热性能在贮藏期间发生了变化：与面粉样品相比，在贮藏34d期间，峰值粘度下降了23.06%，破裂粘度下降了57.70%，挫折粘度下降了41.25%。我们检测了淀粉颗粒形态的变化。这些结果表明，在冷藏过程中，淀粉的理化性质发生了变化，这可能对最终产品的质量产生重大影响。
Refrigerated dough is a flour-based, unbaked product that is stored between 4 and 7°C. Maintaining the dough quality during storage is very crucial. Starch functionalities have important effects on flour and dough quality. The objective of this research was to determine the physicochemical changes of starch in refrigerated dough during extended storage. Two wheat flours with different amylose/amylopection ratio were used in this study. The relative percentage of amylopectin decreased up to 10.51%. Overall, we observed that the pasting properties and thermal properties of starch were changing during the storage: peak viscosity decreased up to 23.06%, breakdown viscosity decreased up to 57.70%, and setback viscosity decreased up to 41.25% compared to flour samples during 34days refrigerated storage. We detected the variation in starch granular morphology. These results showed that physicochemical properties of starch changes during refrigerated storage, which may have significant impacts on end-product quality.