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Titolo:
Oil binding ability of chlorinated and heated wheat starch granules and their use in breadmaking and pancake baking
Autore:
Seguchi, M;
Indirizzi:
Kobe Womens Univ, Suma Ku, Kobe, Hyogo 6548585, Japan Kobe Womens Univ Kobe Hyogo Japan 6548585 Ku, Kobe, Hyogo 6548585, Japan
Titolo Testata:
STARCH-STARKE
fascicolo: 9, volume: 53, anno: 2001,
pagine: 408 - 413
SICI:
0038-9056(200109)53:9<408:OBAOCA>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
PRIME STARCH; FLOUR; PROTEINS; HYDROPHOBICITY; SPRINGINESS;
Keywords:
hydrophobicity of chlorinated heated starch granules; oil binding ability; flavor encapsulation;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Seguchi, M Kobe Womens Univ, Suma Ku, Kobe, Hyogo 6548585, Japan Kobe Womens Univ Kobe Hyogo Japan 6548585 Hyogo 6548585, Japan
Citazione:
M. Seguchi, "Oil binding ability of chlorinated and heated wheat starch granules and their use in breadmaking and pancake baking", STARCH, 53(9), 2001, pp. 408-413

Abstract

Chlorination and heat treatment of wheat flour changes the surface character of starch granules from hydrophilic to hydrophobic, and high oil bindingability of the starch granules can be observed. It was suggested that the hydrophobicity, in case of chlorination, was due to chemical modification of the starch granule surface proteins, and, in case of heat treatment, due to conformational changes of the proteins. This hydrophobicity could be also obtained by aging (233 days at room temperature). The hydrophobicity of starch granules in batter is highly related to the springiness of pancake. Heat treated wheat starch granules can encapsulate flavor through their oil binding ability.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 18:11:56