Starch/Staerke 57 (11): 540-546

Bước tới: chuyển hướng, tìm kiếm
Thermal and rheological properties of of dough and bread as affected by various cross-linked cornstarch substitutions
 Tạp chí Starch - Stärke 2005 November; 57 (11):540-546
 Tác giả   Pham Van HUNG and Naofumi MORITA
 Nơi thực hiện   Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Osaka, Japan
 Từ khóa   Cornstarch, Cross-linking, Modified starch, Dough properties, Staling of bread
  DOI   URL  [ PDF]


Various kinds of cross-linked cornstarches (CLCSs) were used to substitute for wheat flour (5 and 10%), and thermal and rheological properties of dough and bread were examined. The pastes of the substituted flours had lower gelatinization temperatures and higher viscosities than those of the control. The substitution with low-swelling waxy CLCS (L-CWCS) had higher paste consistency and lower transition enthalpy than those with high- or low-swelling non-waxy CLCS (H-CNCS or L-CNCS) or the control. The substitutions with L-CNCS made harder doughs and higher firmness of breadcrumbs during storage than the others. The specific volumes of breads with cross-linked cornstarch substitutions were slightly smaller than that of the control because of the lack of gluten. The firmness of bread substituted with L-CWCS was softer than that with H- or L-CNCS. In addition, the breads with H-CNCS were softer than that with L-CNCS. The results showed that the compression stress of dough was highly positively correlated with firmness of breads after storage for one and three days (r = 0.876, P < 0.01 and r = 0.809, P < 0.05, respectively). Also, significant positive correlations were detected between the transition enthalpy of dough and firmness of breads after storage for one and three days (r = 0.840, P < 0.05 and r = 0.853, P < 0.05, respectively), whereas no correlation between transition enthalpies of breadcrumbs and firmness of breads was observed.

Tiếng Việt[sửa]