Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of gelatinized starch. In the absence of coagulated protein, “starch pasta” strands fractured into small pieces and did not swell in contrast to pasta made from flour or semolina after 20 minutes cooking. The starch of semolina was not a key factor related to better cook...

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...

Considering the high interest in using pulses production of staple foods, including pasta, this study aimed at investigating effect pre-gelatinisation on overall quality pasta from red lentils. Pre-gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. 65 °C) and higher retrogradation tendency than native flour. Such changes resulted water absorption capacity 1.23 0...

Gelatinized wheat, potato and waxy maize starches were treated enzymatically in order to increase the degree of branching of the amylopectin fraction and thereby change the starch degradation profile towards a higher proportion of slowly digestible starch (SDS). The materials were characterized by single-pulse (1)H HR-MAS NMR spectroscopy and in vitro digestion profile according to the Englyst ...

Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. In this study Lactobacillus casei (ATCC 39392) and Bifidobacterium bifidum (ATCC 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, pH=1.5) and simulated intestina...

Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. In this study Lactobacillus casei (ATCC 39392) and Bifidobacterium bifidum (ATCC 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, pH=1.5) and simulated intestina...

Potato starch-based emulsion gels were fabricated that consisted of whey protein-coated oil droplets dispersed in a gelatinized starch matrix. The impact potato concentration (0–16%) on the rheological properties, water distribution, and vitro digestive behavior was examined. exhibited shear-thinning viscoelastic properties. apparent viscosity increased with progressing concentration, stronger ...

Exploring new raw starch-hydrolyzing ?-amylases and understanding their biochemical characteristics are important for the utilization of starch-rich materials in bio-industry. In this work, a novel starch-degrading ?-amylase (HL11 Amy) from Roseateles terrae HL11 was firstly reported. Evolutionary analysis revealed that HL11Amy classified into glycoside hydrolase family 13 subfamily 32 (GH13_32...

A carboxymethyl starch (CMS) film was prepared by a process in which gelatinized CMS was dried, and subsequently treated with water-soluble carbodiimide in the presence of zein in 70% ethanol or 70% acetone to form acid-amide cross-linkages in order to increase the hydrophobicity of the surface of the film. A small amount of zein protein was found to be present on the surface of the zein-CMS co...