Thermal and rheological properties of dough and bread as affected by various cross-linked cornstarch substitutions

Starch/Staerke

Volumn 57, Issue 11, 2005, Pages 540-546

  Van Hung, Pham ^a   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Cornstarch; Cross linking; Dough properties; Modified starch; Staling of bread

Indexed keywords

CROSSLINKING; ENTHALPY; RHEOLOGY; STRESS ANALYSIS; THERMODYNAMIC PROPERTIES; VISCOSITY MEASUREMENT;

CORNSTARCH; DOUGH PROPERTIES; MODIFIED STARCH; STALING OF BREAD;

STARCH;

TRITICUM AESTIVUM;

EID: 27944505909     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200500416     Document Type: Article

References (20)

1. J. M. Light: Modified food starches: why, what, where, and how. Cereal Foods World 1990, 35, 1081-1092.
2. R. L. Whistler, J. N. BeMiller: Starch, in Carbohydrate Chemistry for Food Scientists (Eds. R. L. Whistler, J. N. BeMiller). Eagan Press, St. Paul, MN, 1997.
3. K. S. Woo, P. A. Seib: Cross-linked resistant starch: Preparation and properties. Cereal Chem. 2002, 79, 819-825.
4. I. Brown: Complex carbohydrates and resistant starch. Nutr. Rev. 1996, 54, S115-S119.
5. D. L. Topping, P. M. Clifton: Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides. Physiol. Rev. 2001, 87, 1031-1064.
6. J. L. Slavin: Whole grains, dietary fiber, and resistant starch, in Whole - Grain Foods in Health and Disease (Eds. L. Marquart, J. L. Slavin, R. G. Fulcher). American Association of Cereal Chemists, St. Paul, MN, 2002.
7. H. N. Englyst, S. M. Kingman, J. H. Cummings: Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 1992, 46, S33-S50.
8. R. C. Eerlingen, J. A. Delcour: Formation, analysis, structure and properties of Type II enzyme resistant starch. J. Cereal Sci. 1995, 22, 129-138.
9. D. B. Thompson: Strategies for the manufacture of resistant starch. Trends Food Sci. Technol. 2000, 11, 245-253.
10. E.-S. M. Abdel-Aal, P. Hucl, R. N. Chibbar, H. L. Han, T. Demeke: Physicochemical and structural characteristics of flours and starches from waxy and non-waxy wheats. Cereal Chem. 2002, 79, 458-464.
11. T. Sasaki, T. Yasui, J. Matsuki: Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and non-waxy wheat and their F-1. Cereal Chem. 1999, 77, 58-63.
12. N. Morita, T. Maeda, M. Miyazaki, M. Yamamori, H. Miura, I. Ohtsuka: Dough and &blook; baking properties of high-amylose and waxy wheat flours. Cereal Chem. 2002, 79, 491-495.
13. N. Morita, T. Maeda, M. Miyazaki, M. Yamamori, H. Miura and I. Ohtsuka: Effect of substitution of waxy-wheat flour for common flour on dough and baking properties. Food Sci. Technol. Res. 2002, 8, 119-124.
14. M. R. Lee, B. G. Swanson, B. K. Baik: Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chem. 2001, 78, 701-706.
15. P. V. Hung, N. Morita: Dough properties and bread quality of flours supplemented with cross-linked cornstarches. Food Res. Int. 2004, 37, 461-467.
16. th ed.). Methods 10-10B, 22-12, 54-21. The Association, St. Paul, MN, 2000.
17. N. Morita, S. Fujita, E. Domon, H. Ando, T. Mitsunaga: Effects of the substitution of waxy-barley flour on the viscoelastic properties of wheat dough and breadmaking. J. Appl. Glycosci. 1998, 45, 385-391.
18. P. V. Hung, T. Maeda, R. Yoshikawa, N. Morita: Dough properties and baking quality of several domestic wheat flours as compared with commercial foreign wheat flour. Food Sci. Technol. Res. 2004, 10, 389-395.
19. L. Hood, C. Mercier: Molecular structure of unmodified and chemically modified manioc starches. Carbohydr. Res. 1978, 61, 53-66.
20. C. G. Biliaderis: Physical characteristic, enzymatic digestibility and structure of chemically modified smooth pea and waxy maize starches. J. Agric. Food Chem. 1982, 30, 925-930.