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Viscoelastic properties of maize starch/hydrocolloid pastes and gels

✍ Scribed by Martine Alloncle; Jean-Louis Doublier

Book ID
114200294
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
834 KB
Volume
5
Category
Article
ISSN
0268-005X

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Viscoelastic properties of dispersions (60È300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0Γ‰20) and wheat Γ‘our have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network

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To understand the mechanism of amylose action, the e †ect of an a-amylase was studied on various model systems that were based on wheat starch with di †erent gluten concentrations. The complex modulus (G\*, o G\* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases