Zum Stand der Kenntnisse über die Vorgänge bei der Alterung der Stärke in Backwaren

✍ Scribed by Dr. S. Augustat; Dr. F. Schierbaum; Dr. M. Richter

• Publisher: John Wiley and Sons
• Year: 1970
• Tongue: English
• Weight: 655 KB
• Volume: 22
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/star.19700220409

✦ Synopsis

On the State of Knowledges Concerning the Processes During Staling of Starch in Baked Goods. 1. The present level o f knowledge on staling of baked goods is discussed shortly on the example of most essential theories. 2. Research into the problem of staling of gels of wheat starch or wheat flour was performed viscographically and ridgelirnetrically. 3. The photometric titration with iodine and the paper elution analysis with perchloric acid are recommended as new methods for a separated characterization o f the starch constituents during staling. 4 . In the staling o f baked goods, the changes of starch play a predominate role, the swelling condition o f the starch granule and the chemo-physical and chemo-colloidal behavior of the two starch constituents being decisive factors. I. The natural f a t content of flour or the addition o f saccharose monostearate counteract the hardening of the corresponding gels, caused by staling, by inhibiting the swelling process of the starch granules and the effect of amylose on the formation o f structure.