Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles

文献类型： 外文期刊

第一作者： Zhou, Tongtong

作者： Zhou, Tongtong;Zhang, Liang;Zhao, Ruixuan;Liu, Qiannan;Liu, Wei;Hu, Honghai

作者机构：

关键词： Starch fractionation; Potato starch; Model dough; Freeze -thaw treatment; Rheological properties

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 156 卷

页码：

收录情况： SCI

摘要： In order to elucidate the mechanism underlying the effect of different-sizes potato starch on dough during freeze-thaw treatment, the rheological properties, moisture distribution, secondary structure, and relative crystallinity of dough were investigated. The results showed that the storage modulus (G '), loss modulus (G ''), and complex modulus (|G*|) of dough increased as a result of the freeze-thaw treatment, and the effect was more obvious as the starch granular sizes increased. The higher beta-sheet and T(22 )contents reflected the higher viscoelasticity and freeze-thaw sensitivity, which may be related to the higher degree expansion of amylose. In contrast, dough with small-sized starch had higher intermolecular interactions, and denser structure, lower water migration, showing that this has better resistance and higher stability. The presented mechanisms may contribute to the better understanding of the effects of freeze-thaw process on model dough properties.

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