INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH
作者： HELENA LARSSON , ANN-CHARLOTTE ELIASSON
DOI: 10.1111/J.1745-4603.1997.TB00132.X
关键词:
摘要: The influence of the properties starch granule surface on rheological behaviour wheat flour doughs was studied in dynamic oscillation measurements (frequency sweep and strain sweep) stress relaxation measurements. A with a high protein content (15 %) diluted to obtain 10%. substituted modified three different ways: by heat treatment, adsorption fraction lecithin surface. effects these starches were compared results obtained for nonmodified or (in liposomes) added flour. Owing low concentration lecithin, no effect observed when they bulk However, as starch-surface modification same components influenced parameters studied. Also heat-treated had an behaviour. study established importance starch-granule dough.
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