Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl

Autores
Correa, María Jimena; Ferrero, Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Rapid viscoanalyser (RVA) and differential scanning calorimetry (DSC) can beappliedto studythermal transitions in starch based systems at different water levels. The effect of different hydrocolloids on wheat starch thermal transitions in the presence and absence of NaCl (2%) was evaluated in flour– hydrocolloid suspensions, starch–hydrocolloid mixtures and dough. These hydrocolloids include microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), two types of hydroxypropylmethylcellulose (HPMC F 4M and F50), a lowmethoxyl pectin (LMP) and a highmethoxyl pectin (HMP). The suspensions were submitted to a heating/cooling cycle in an RVA and a DSCwas used to evaluate gelatinization and ALC transition in dough and mixtures. All of the suspensions containing NaCl exhibited higher hot paste stability. Furthermore, CMC and pectins showed an inhibitory effect on amylose retrogradation. Results also showed that starch thermal transitions in limited and excess water can be highly affected by hydrocolloids, particularly when NaCl is present.
Fil: Correa, María Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Gelatinization
Modified Celluloses
Pectins
Pasting
Wheat Flour
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:11336/10607
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaClCorrea, María JimenaFerrero, CristinaGelatinizationModified CellulosesPectinsPastingWheat Flourhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Rapid viscoanalyser (RVA) and differential scanning calorimetry (DSC) can beappliedto studythermal transitions in starch based systems at different water levels. The effect of different hydrocolloids on wheat starch thermal transitions in the presence and absence of NaCl (2%) was evaluated in flour– hydrocolloid suspensions, starch–hydrocolloid mixtures and dough. These hydrocolloids include microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), two types of hydroxypropylmethylcellulose (HPMC F 4M and F50), a lowmethoxyl pectin (LMP) and a highmethoxyl pectin (HMP). The suspensions were submitted to a heating/cooling cycle in an RVA and a DSCwas used to evaluate gelatinization and ALC transition in dough and mixtures. All of the suspensions containing NaCl exhibited higher hot paste stability. Furthermore, CMC and pectins showed an inhibitory effect on amylose retrogradation. Results also showed that starch thermal transitions in limited and excess water can be highly affected by hydrocolloids, particularly when NaCl is present.Fil: Correa, María Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaWiley Vch Verlag2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10607Correa, María Jimena; Ferrero, Cristina; Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl; Wiley Vch Verlag; Starch/starke; 67; 3-4; 3-2015; 338–3470038-90561521-379Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/star.201400116info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201400116/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:36Zoai:ri.conicet.gov.ar:11336/10607instacron: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:34982025-09-29 10:29:37.007CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
title Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
spellingShingle Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
Correa, María Jimena
Gelatinization
Modified Celluloses
Pectins
Pasting
Wheat Flour
title_short Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
title_full Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
title_fullStr Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
title_full_unstemmed Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
title_sort Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
dc.creator.none.fl_str_mv Correa, María Jimena
Ferrero, Cristina
author Correa, María Jimena
author_facet Correa, María Jimena
Ferrero, Cristina
author_role author
author2 Ferrero, Cristina
author2_role author
dc.subject.none.fl_str_mv Gelatinization
Modified Celluloses
Pectins
Pasting
Wheat Flour
topic Gelatinization
Modified Celluloses
Pectins
Pasting
Wheat Flour
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Rapid viscoanalyser (RVA) and differential scanning calorimetry (DSC) can beappliedto studythermal transitions in starch based systems at different water levels. The effect of different hydrocolloids on wheat starch thermal transitions in the presence and absence of NaCl (2%) was evaluated in flour– hydrocolloid suspensions, starch–hydrocolloid mixtures and dough. These hydrocolloids include microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), two types of hydroxypropylmethylcellulose (HPMC F 4M and F50), a lowmethoxyl pectin (LMP) and a highmethoxyl pectin (HMP). The suspensions were submitted to a heating/cooling cycle in an RVA and a DSCwas used to evaluate gelatinization and ALC transition in dough and mixtures. All of the suspensions containing NaCl exhibited higher hot paste stability. Furthermore, CMC and pectins showed an inhibitory effect on amylose retrogradation. Results also showed that starch thermal transitions in limited and excess water can be highly affected by hydrocolloids, particularly when NaCl is present.
Fil: Correa, María Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description Rapid viscoanalyser (RVA) and differential scanning calorimetry (DSC) can beappliedto studythermal transitions in starch based systems at different water levels. The effect of different hydrocolloids on wheat starch thermal transitions in the presence and absence of NaCl (2%) was evaluated in flour– hydrocolloid suspensions, starch–hydrocolloid mixtures and dough. These hydrocolloids include microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), two types of hydroxypropylmethylcellulose (HPMC F 4M and F50), a lowmethoxyl pectin (LMP) and a highmethoxyl pectin (HMP). The suspensions were submitted to a heating/cooling cycle in an RVA and a DSCwas used to evaluate gelatinization and ALC transition in dough and mixtures. All of the suspensions containing NaCl exhibited higher hot paste stability. Furthermore, CMC and pectins showed an inhibitory effect on amylose retrogradation. Results also showed that starch thermal transitions in limited and excess water can be highly affected by hydrocolloids, particularly when NaCl is present.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
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/11336/10607
Correa, María Jimena; Ferrero, Cristina; Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl; Wiley Vch Verlag; Starch/starke; 67; 3-4; 3-2015; 338–347
0038-9056
1521-379X
url http://hdl.handle.net/11336/10607
identifier_str_mv Correa, María Jimena; Ferrero, Cristina; Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl; Wiley Vch Verlag; Starch/starke; 67; 3-4; 3-2015; 338–347
0038-9056
1521-379X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201400116
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201400116/abstract
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
dc.publisher.none.fl_str_mv Wiley Vch Verlag
publisher.none.fl_str_mv Wiley Vch Verlag
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
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score 13.070432

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