Effect Of Water Content On Thermal Behaviors Of Common Buckwheat Flour And Starch

文献类型： 外文期刊

第一作者： Zhou, Yu-Guang

作者： Zhou, Yu-Guang;Li, Dong;Chen, Xiao Dong;Mao, Zhi-Huai;Wang, Li-Jun;Li, Yebo;Yang, Bing-Nan;Bhandari, Bhesh;Chen, Xiao Dong

作者机构：

关键词： buckwheat flour;buckwheat starch;water content;DSC

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）

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收录情况： SCI

摘要： Common buckwheat (Fagopyrum esculentum Moench) flour is widely used in food products due to its desirable taste, textural structure and nutrients. The effect of water content varying from ～20% to ～80% on the thermal behaviors of common buckwheat flour and its isolated starch was investigated by differential scanning calorimetry (DSC) from 40.0 ℃ to 105.0 ℃ and from -60.0 ℃ to 160.0 ℃. The gelatinization temperature of buckwheat flour was between 60 ℃ and 85 ℃ and it decreased while the water content increased. Isolated buckwheat starch showed a narrower gelatinization range from 60 ℃ to 75 ℃. T_o, T_p, T_c and AH of the ice melting peak of buckwheat flour and starch in the second scan increased as the water content increased. Their viscosity, crystallinity and retrogradation were also analyzed.

分类号： TS2

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