CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
. Influence of damaged starch on cookie and bread-making quality
Autor/es:
G BARRERA; GT PEREZ; PD RIBOTTA; AE LEON
Revista:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Editorial:
Springer-Verlag
Referencias:
Año: 2007 vol. 225 p. 1 - 7
ISSN:
1438-2377
Resumen:
Abstract In this study twowheat and one triticale cultivars
were milled in a disc mill to obtain different levels of damaged
starch. The effects of the damaged starch content on
physicochemical flour tests and cookie and bread-making
quality were analyzed. The grain milling conditions in disc
mill and grain hardness influenced the amount of damaged
starch. The solvent absorption of flours, as measured
by Solvent Retention Capacity Profile (SRC) and Alkaline
Water Retention Capacity (AWRC), was significantly
incremented by the damaged starch content. There was a
consistent loss in cookie quality as the damaged starch content
increased. In spite of the fact that the proteins were not
affected by flour milling, bread quality decreased as the
damaged starch content increasedIn this study twowheat and one triticale cultivars
were milled in a disc mill to obtain different levels of damaged
starch. The effects of the damaged starch content on
physicochemical flour tests and cookie and bread-making
quality were analyzed. The grain milling conditions in disc
mill and grain hardness influenced the amount of damaged
starch. The solvent absorption of flours, as measured
by Solvent Retention Capacity Profile (SRC) and Alkaline
Water Retention Capacity (AWRC), was significantly
incremented by the damaged starch content. There was a
consistent loss in cookie quality as the damaged starch content
increased. In spite of the fact that the proteins were not
affected by flour milling, bread quality decreased as the
damaged starch content increased