Impact of freezing and thawing processes on wheat and potato starch gel syneresis

Abstract

The impact of freezing and thawing processes on gel structure, bound states, and mobility of water in wheat and potato starch gels was investigated, using laser scattering granulometer, centrifugation, SEM, DSC, and thermogravimetrical analysis (TGA). Starch gel water syneresis was qualitatively and quantitatively correlated to the freezing-thawing process. Potato microstructure was mainly impacted by freezing rates whereas wheat was influenced by both freezing and thawing rates. The observations were confirmed by SEM. Indeed, the size of cavities created by ice crystals increased with higher freezing rates for both varieties. Microstructure modifications during thawing only appeared for wheat. The hypothesis to explain the difference between these two starch gels could be based on the structural feature of starch granules that induce modifications of the gel matrix hardness depending on the granule restructuration during the heating period of the preparation of these gels.

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

“…The number and size of crystals formed during the crystallization process depends on the time spent in the critical temperature zone (0 -5 o C) of ice nucleation and growth, and the amount of water available for freezing (Freschi, Doran, Malumba, & Blecker, 2014). For gelatinized starch-based gels, the crystallization process in the critical temperature zone also depends on the final properties of the heated starches and their water-binding capacity (Freschi, Doran, Malumba, & Blecker, 2014).…”

“…For gelatinized starch-based gels, the crystallization process in the critical temperature zone also depends on the final properties of the heated starches and their water-binding capacity (Freschi, Doran, Malumba, & Blecker, 2014).…”

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

“…Despite difference in botanical starches, impact of freezing and frozen treatment on starch granule generally follows similar trends. This was observed in gel structures were freezing rates and both freezing rates and thawing rates impacted potato starch and wheat starch, respectively (Freschi, Doran, Malumba, & Blecker, 2014).…”

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

“…After reaching a minimum value, T g slightly increased and approached a constant value. Other authors investigated the impact of freezing and thawing processes on gel structure, bound states, and mobility of water in wheat and potato starch gels (Freschi et al, 2014).…”