Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

Ronda, Felicidad; Roos, Yrjö H.

doi:10.1016/j.carres.2008.01.026

Cited by 40 publications

(32 citation statements)

References 41 publications

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“…But if the gelatinization, because of a very high gelatinization temperature, is not totally finished, the volume is decreased after cooling down [26]. The addition of other ingredients like shortenings, eggs or proteins to the dough influences the gelatinization temperature as well [25,33].…”

Section: Gluten-free Flours and Starchesmentioning

confidence: 98%

“…The biggest influence of the natural origin of starch is shown during the baking process and in the dough density. In baking, the highest dough density is reached by the use of wheat starch; all other starches create doughs with more air included [25,[33][34][35]. Also the highest bread volume is reached by the use of wheat starch, while creating the dough with the lowest flow index and hence with the best gas-expanding possibility [33,36].…”

Section: Gluten-free Flours and Starchesmentioning

confidence: 98%

“…Some parts of the amylose molecules are colloidal dissolved, and the increase in hydration finally creates a paste similar to starch mixture. The starches form a composite gel network, consisting of swollen amylopectin, filling an interpenetrating amylose gel matrix [25]. 21, 26By lowering temperature and molecule activity, the starch paste confirms again [21,26].…”

Section: Gluten-free Flours and Starchesmentioning

confidence: 98%

See 2 more Smart Citations

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

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The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.

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Section: Gluten-free Flours and Starchesmentioning

confidence: 98%

Section: Gluten-free Flours and Starchesmentioning

confidence: 98%

Section: Gluten-free Flours and Starchesmentioning

confidence: 98%

See 1 more Smart Citation

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

View full text Add to dashboard Cite

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“…The retrogradation of wheat, rice, maize, potato, or modified starches had been studied on DSC by re-heating the gelatinized samples after a period of storage (Singh et al, 2007;Kohyama et al, 2004;Karlsson and Eliasson, 2003;Ronda and Roos, 2008). The results indicated that the retrogradation enthalpy was generally attributed to corresponding order-disorder transitions of crystallites.…”

Section: Introductionmentioning

confidence: 96%

Effect of water content on thermal behaviors of common buckwheat flour and starch

Zhou¹,

Liu²,

Wang³

et al. 2009

Journal of Food Engineering

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“…As the proposed crystallization temperature was increased, the crystallization rate became slower. Under this temperature condition, the growth rate was high but the nucleation occurred slowly [19].…”

Section: Dsc Analysis and Isothermal Crystallization Kinetics Of Hdpementioning

confidence: 98%

High‐density polyethylene/natural rubber blends filled with thermoplastic tapioca starch: Physical and isothermal crystallization kinetics study

Kahar

Ismail

2014

Vinyl Additive Technology

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High‐density polyethylene/natural rubber (HDPE/NR) blends filled thermoplastic tapioca starch was studied. In this blend system, thermoplastic starch (TPS) acted as an inert component, and the influence of TPS incorporation was studied in terms of tensile properties and crystallization kinetics. Tensile properties of the blends were affected by the addition of TPS particles, which reflects the incompatibility and lack of adhesion at the interface. The effect of TPS incorporation on the crystallization behavior of the HDPE/NR blends was also evaluated at different predetermined crystallization temperatures. The isothermal crystallization data obtained in this study were analyzed by using the Avrami equation. The Avrami exponent for HDPE/NR and HDPE/NR‐10% TPS blends varied around 2.0 and slightly decreased around 1.8 for HDPE/NR‐30% TPS, implying the nucleation process is heterogeneous and the crystal growth is 2D. J. VINYL ADDIT. TECHNOL., 22:191–199, 2016. © 2014 Society of Plastics Engineers

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Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

Cited by 40 publications

References 41 publications

Possibilities to increase the quality in gluten-free bread production: an overview

Possibilities to increase the quality in gluten-free bread production: an overview

Effect of water content on thermal behaviors of common buckwheat flour and starch

High‐density polyethylene/natural rubber blends filled with thermoplastic tapioca starch: Physical and isothermal crystallization kinetics study

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