Naslov
Thermophysical and physical properties of wheat starch modified with mixtures of dicarboxylic acids and acetanhydride

Autori
Ačkar, Đurđica ; Babić, Jurislav ; Šubarić, Drago ; Kopjar, Mirela ; Jašić, Midhat ; Miličević, Borislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11 Book of Abstracts / Koceva Komlenić, Daliborka - Osijek, 2011, 81-81

Skup
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat starch; dicarboxylic acids; thermophysical properties; paste clarity; freeze-thaw stability

Sažetak
Starch is widely used in food industry as thickener, stabilizer, fat mimetic etc. However, native starch has limitations in food industry applications such as high tendency toward retrogradation, low thermal resistance and shear resistance. Therefore, starch is often modified in different ways to change and improve its performance. In this research starch was isolated from two wheat varieties and modified with mixtures of dicarboxylic acids (succinic, glutaric, adipic, azelic acid) and acetanhydride (acid:anhydrid ratio 1:30) in 4, 6 and 8 % (d.w.b.). Thermophysical, pasting properties, as well as swelling power and solubility, paste clarity and freeze-thaw stability were determined. The results showed decrease of gelatinisation temperature and retrogradation after 7 days of storage at 4 °C after all modifications. Pasting temperature decreased as well, while maximum viscosity, swelling power and solubility increased. Paste clarity of modified starches depended on both wheat variety and type of reagent mix and freeze-thaw stability decreased after all investigated modifications.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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