Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats

Autores
Jovanovich, Germán; Campaña, Leda; Cardós, Miguel; Lupano, Cecilia Elena
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and alveograph parameters and the enthalpy of starch gelatinization, with the starch damage. In some cases, the same wheat sample was milled with different roll pressure, in order to obtain different levels of starch damage with the same wheat. The degree of starch damage affected the water absorption, the parameters P and P/L of the alveograph, and the enthalpy of starch gelatinization. The enthalpy of starch gelatinization correlates better with starch damage when differences in the degree of damaged starch are the result of applying a different pressure of the roll during milling. The parameter P/L seems to be the most sensible to reflect the different roll pressure during milling.
Fil: Jovanovich, Germán. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campaña, Leda. No especifíca;
Fil: Cardós, Miguel. No especifíca;
Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
STARCH DAMAGE
ALVEOGRAPH PARAMETERS
FLOUR
GELATINIZATION ENTHALPY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/128657
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/128657
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian WheatsJovanovich, GermánCampaña, LedaCardós, MiguelLupano, Cecilia ElenaSTARCH DAMAGEALVEOGRAPH PARAMETERSFLOURGELATINIZATION ENTHALPYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and alveograph parameters and the enthalpy of starch gelatinization, with the starch damage. In some cases, the same wheat sample was milled with different roll pressure, in order to obtain different levels of starch damage with the same wheat. The degree of starch damage affected the water absorption, the parameters P and P/L of the alveograph, and the enthalpy of starch gelatinization. The enthalpy of starch gelatinization correlates better with starch damage when differences in the degree of damaged starch are the result of applying a different pressure of the roll during milling. The parameter P/L seems to be the most sensible to reflect the different roll pressure during milling.Fil: Jovanovich, Germán. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Campaña, Leda. No especifíca;Fil: Cardós, Miguel. No especifíca;Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaMedwell Publishing2003-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/128657Jovanovich, Germán; Campaña, Leda; Cardós, Miguel; Lupano, Cecilia Elena; Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats; Medwell Publishing; Journal of Food Technology; 1; 4; 12-2003; 168-1721684-8462CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y9uxq9ozinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:57Zoai:ri.conicet.gov.ar:11336/128657instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:59:57.695CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
title Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
spellingShingle Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
Jovanovich, Germán
STARCH DAMAGE
ALVEOGRAPH PARAMETERS
FLOUR
GELATINIZATION ENTHALPY
title_short Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
title_full Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
title_fullStr Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
title_full_unstemmed Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
title_sort Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
dc.creator.none.fl_str_mv Jovanovich, Germán
Campaña, Leda
Cardós, Miguel
Lupano, Cecilia Elena
author Jovanovich, Germán
author_facet Jovanovich, Germán
Campaña, Leda
Cardós, Miguel
Lupano, Cecilia Elena
author_role author
author2 Campaña, Leda
Cardós, Miguel
Lupano, Cecilia Elena
author2_role author
author
author
dc.subject.none.fl_str_mv STARCH DAMAGE
ALVEOGRAPH PARAMETERS
FLOUR
GELATINIZATION ENTHALPY
topic STARCH DAMAGE
ALVEOGRAPH PARAMETERS
FLOUR
GELATINIZATION ENTHALPY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and alveograph parameters and the enthalpy of starch gelatinization, with the starch damage. In some cases, the same wheat sample was milled with different roll pressure, in order to obtain different levels of starch damage with the same wheat. The degree of starch damage affected the water absorption, the parameters P and P/L of the alveograph, and the enthalpy of starch gelatinization. The enthalpy of starch gelatinization correlates better with starch damage when differences in the degree of damaged starch are the result of applying a different pressure of the roll during milling. The parameter P/L seems to be the most sensible to reflect the different roll pressure during milling.
Fil: Jovanovich, Germán. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campaña, Leda. No especifíca;
Fil: Cardós, Miguel. No especifíca;
Fil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and alveograph parameters and the enthalpy of starch gelatinization, with the starch damage. In some cases, the same wheat sample was milled with different roll pressure, in order to obtain different levels of starch damage with the same wheat. The degree of starch damage affected the water absorption, the parameters P and P/L of the alveograph, and the enthalpy of starch gelatinization. The enthalpy of starch gelatinization correlates better with starch damage when differences in the degree of damaged starch are the result of applying a different pressure of the roll during milling. The parameter P/L seems to be the most sensible to reflect the different roll pressure during milling.
publishDate 2003
dc.date.none.fl_str_mv 2003-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/128657
Jovanovich, Germán; Campaña, Leda; Cardós, Miguel; Lupano, Cecilia Elena; Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats; Medwell Publishing; Journal of Food Technology; 1; 4; 12-2003; 168-172
1684-8462
CONICET Digital
CONICET
url http://hdl.handle.net/11336/128657
identifier_str_mv Jovanovich, Germán; Campaña, Leda; Cardós, Miguel; Lupano, Cecilia Elena; Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats; Medwell Publishing; Journal of Food Technology; 1; 4; 12-2003; 168-172
1684-8462
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y9uxq9oz
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Medwell Publishing
publisher.none.fl_str_mv Medwell Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269611174658048
score 13.13397

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