CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Thermal behaviour of wheat starch and flour at different water levels: effect of pectins, modified celluloses and NaCl
Autor/es:
M. J. CORREA; C. FERRERO
Revista:
STARCH/STARKE
Editorial:
WILEY-V C H VERLAG GMBH
Referencias:
Lugar: Weinheim; Año: 2015 vol. 67 p. 338 - 347
ISSN:
0038-9056
Resumen:
Rapid viscoanalyser (RVA) and differential scanning calorimetry (DSC) can be applied to study thermal transitions in starch based systems at different water levels. The effect of microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), two types of hydroxypropylmethylcellulose (HPMC F 4M and F50), a low methoxyl pectin (LMP) and a high methoxyl pectin (HMP) on wheat starch thermal transitions in presence and absence of NaCl (2%) was evaluated in flour-hydrocolloid suspensions, starch-hydrocolloid mixtures and dough. The suspensions were submitted to a heating/cooling cycle in a RVA and DSC was used to evaluate gelatinization and ALC transition in dough and mixtures. Suspensions with NaCl and MCC, CMC, HPMC F 4M and LMP exhibited higher hot paste stability. Furthermore, CMC and pectins showed an inhibitory effect on amylose retrogradation. Results showed that starch thermal transitions in limited and excess water are highly affected by hydrocolloids when NaCl is present. In addition, valuable correlations between RVA and DSC parameters were found. Particularly, a negative correlation between the temperature of the first peak of starch gelatinization in dough obtained by DSC and breakdown and setback from RVA (systems with water in excess) would be useful for predictive purposes.