Artículos de revistas
Effect of damaged starch on the rheological properties of wheat starch suspensions
Barrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; et al.; Effect of damaged starch on the rheological properties of wheat starch suspensions; Elsevier; Journal of Food Engineering; 116; 1; 12-2012; 233-239
Bustos, Mariela C.
Iturriaga, Laura Beatriz
Flores, Silvia Karina
Leon, Alberto Edel
Ribotta, Pablo Daniel
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.