摘要:

AbstractFunctionality of wheat starches steeped at various time and temperature conditions was studied in bread, cake and pie filling systems. Treatment at 50°C reduced the bread volume. Crumb softness in breads increased with duration and temperature of the treatment. Addition of 3–10% (flour basis) treated starch (40°C for 3 days) reduced firmness of breads. Cakes with starches treated at 25°C and 40°C up to 3 days were acceptable; starch treatment at 50°C caused collapse of cakes. The consistencies of pie fillings are increased by starch treatment at 25°C. Starches treatment at higher temperatures (40–50°C) caused high initial consistencies of fillings which were reduced duri

ISSN:0038-9056    

DOI:10.1002/star.19800320602

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractA model for the changes in shape of lenticular wheat starch granules during gelatinization and subsequent swelling is proposed. This suggests that swelling occurs, essentially, in the plane of the two major axes only. The swelling is a two stage process; radial expansion to form a flattened disc, followed by tangential expansion to produce a complex puckered granule. The model, based on microscopic observations using a range of techniques, is in agreement with the current views on the structure and biosynthesis of the starch granule, and can be related to the structure of granules extracted from a variety of processed food products.

ISSN:0038-9056    

DOI:10.1002/star.19800320603

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractAt temperatures above that required for gelatinization, an order‐disorder transition is observed for wheat, maize, waxy maize and potato starches. This transition is the melting of the crystallites in the granules. A second, higher temperature, transition occurs in wheat and maize starches. This also appears to be a melting transition. Potato starch Nägeli amylodextrins show increased thermal stability of the crystalline regions with increasing hydrolysis of the amorphous regions. Extensive hydrolysis lessens the destabilizing effect of the amorphous regions on the crystallites sufficiently that the gelatinization transition occurs to only a small extent, the crystalline regions melting, instead, at temperatures above the gelatinization temperatu

ISSN:0038-9056    

DOI:10.1002/star.19800320604

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractThe enthalpy change (ΔH) of amylose‐triiodide complex formation under the presence of excess KI was directly determined by calorimetric measurement at 25°C for amylose with a degree of polymerization of 50,150 and 2500. The ΔHdepended of the degree of saturation for bound triiodide ions. The average number of created hydrogen bonds per glucose residue through the coloring process was estimated on the basis of the following consideration: The heat of evolution comes from excess energy as the difference between energy from the overdone conformational change of amylose lattice due to the cooperative formation of hydrogen bonds and the energy required for the intrinsic electronic change of bound iodide ions. As a result, the number of created hydrogen bonds increased with th

ISSN:0038-9056    

DOI:10.1002/star.19800320605

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractAutomated carbon‐13 nuclear magnetic resonance spectroscopy of saccharides from wheat serially harvested through one growing season showed variation of glucose, fructose, sucrose and maltose similar to previous analyses. In a diurnal series glucose and fructose concentrations fluctuated periodically but were relatively unaffected by light and dark. Qualitative13C‐NMR showedmyo‐inositol, glycerol, 1‐kestose, 6‐kestose, and glucofructans with glucose: fructose ratios up to 1:12. With increasing chain length there were increasing proportions of 6–2 over 1–2 linkages. Sugars previously reported but not found here included xylose, arabinose, mannose, galactose, raffinose, fructosyl raffinose, stachyose, melecitose an

ISSN:0038-9056    

DOI:10.1002/star.19800320606

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

摘要:

AbstractThe study indicates that when gum arabic, fat and protein are taken in conjunction with glucose syrup, changes in blood glucose profiles occur compared with glucose syrup alone. With gum arabic the effect is greatest in the 21% D.E. syrup, 30 min post ingestion (causing an elevation of blood glucose) and thereafter the effect is confined to the higher D. E. syrups. Added protein produces an elevated blood glucose peak and fat a decreased peak. Smaller loadings (10 g instead of 50 g) of different D.E. syrups showed no significant differences in blood glucose profiles.

ISSN:0038-9056    

DOI:10.1002/star.19800320607

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19800320608

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19800320609

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19800320610

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19800320611

出版商:WILEY‐VCH Verlag GmbH    

年代:1980

数据来源: WILEY