Naslov
Effect of cooking pressure on starch gelatinization of some major cereals

Autori
Janušić, Vanja ; Voća, Neven ; Krička, Tajana ; Jukić, Željko ; Bilandžija, Nikola

Izvornik
Cereal research communications (0133-3720) 35 (2007), 2; 525-528

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
cooking; starch; gelatinization; cereals

Sažetak
The objective of this study was to determine the starch gelatinization degree of wheat (Triticum aestivum L.), rye (Secale cereale L.) and triticale varieties (Triticale hexaploide L.) as a physicochemical change after the hydrothermic process of "cooking". The conditions studied included variation in "cooking" process pressures (50, 100, 150 and 200 kPa) with related temperatures (110°C, 120°C, 125°C and 130°C) and constant cooking period (20 min). Gelatinization degree was determined colorimetrically. It was determined that gelatinization degree increases linearly with increasing pressure and exponentially with increasing temperature.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA