Spatial variation of starch retrogradation in Arabic flat bread during storage
نویسندگان
چکیده
منابع مشابه
Changes in Wheat Starch Crystallinity During Staling of Flat Breads: Effects of Protein on Retrogradation
ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. The crystallization enthalpy (∆H), peak temperature (Tp) and onset point temperat...
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The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at –13 and 3 °C, but not at 36 °C....
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Yu K., Wang Y., Xu Y., Guo L., Du X. (2016): Correlation between wheat starch annealing conditions and retrogradation during storage. Czech J. Food Sci., 34: 79–86. The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (...
متن کاملchanges in wheat starch crystallinity during staling of flat breads: effects of protein on retrogradation
abstract: the crystallinity of wheat starch in two types of flat breads was studied using differential scanning calorimetery. three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. the crystallization enthalpy (∆h), peak temperature (tp) and onset point temperat...
متن کاملEffects of low molecular sugars on the retrogradation of tapioca starch gels during storage
The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Analysis of decrease in crystallization rate constant (k) and increase in semi-crystallization time ...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2016
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2016.04.014