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Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices

Collar, Concha and Jiménez, Teresa and Conte, Paola and Piga, Antonio <1965- > (2015) Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. Carbohydrate Polymers, Vol. 122 , p. 169-179. ISSN 0144-8617. Article.

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DOI: 10.1016/j.carbpol.2014.12.083

Abstract

The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the thermal profiles of quaternary blended dough matrices have been investigated by simulating baking, cooling, and storage in differential scanning calorimeter (DSC) pans. Endothermal transitions related to suitable patterns for low and slow starch hydrolysis, softer crumb and retarded firming kinetics in blended breads include delayed temperatures for starch gelatinization, and for the dissociation of amylose—lipid complex. In addition, (a) higher stability for the amylase—lipid inclusion complex, (b) lower energy for starch gelatinization, (c) lower limiting melting enthalpy and (d) slower rate for amylopectin retrogradation meet thermal requirements for achieving suitable textural and starch digestibility features in blended breads, fulfilled by adding T/GP/BW to replace 45% of WT flour in blended dough formulations.

Item Type:Article
ID Code:10896
Status:Published
Refereed:Yes
Uncontrolled Keywords:Bread, differential scanning calorimetry, thermal transitions, starch hydrolysis, ancient cereals, pseudocereals, legumes
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Agraria
Publisher:Elsevier
ISSN:0144-8617
Deposited On:25 May 2015 10:24

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