Naslov
Factors affecting wheat flour amylographic maximum viscosity
(Factors affectinf wheat flour amylographic maximum viscosity)

Autori
Šebečić, Blaženka

Izvornik
Journal of food science (0022-1147) 54 (1989), 3; 610-617

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

Ključne riječi
wheat flour amylographic maximum viscosity; factors affecting; starch concentration; physicochemical properties of starch; susceptibility of starch to amylolysis

Sažetak
To explain difference in amylolytic activity of flour determined by amylograph and by reliable chemical methods, the influence of starch concentration, the physicochemical properties of starch and the effect of alfa-amylase on the viscosity maximum of flours and isolated starches was studied. Differences in viscosity of flours were partly due to the differences in starch concentration in suspensions. The viscosity maximum of inactivated flour and isolated starch depended on strach physicochemical properties (r=0.957 and r= 0.992, respectively) and concentration. The decrease in viscisity maximum due to activity of alpha-amylase was associated with the amount of hydrolyzed starch (r= 0.986) and depended on both physicochemical properties of starch and concentration of alpha-amylase. Neither the viscisity maximum nor the decrease in viscosity maximum was a reliable indicator of amylolytic activity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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