The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles.
Int J Biol Macromol
; 137: 697-702, 2019 Sep 15.
Article
en En
| MEDLINE
| ID: mdl-31276727
ABSTRACT
The physicochemical and cooking properties of wheat starch isolated from alkaline yellow dough treated with sodium carbonate (Na2CO3; 0-3.2â¯g/100â¯g) were investigated. With increasing Na2CO3 addition, swelling power increased from 7.28 to 10.70â¯g/g. X-ray diffraction showed no changes in crystalline patterns while the relative crystallinity decreased from 30.11% to 23.13%. Differential scanning calorimetry results suggested that alkaline salt shifted the gelatinization peak of starch to higher temperatures. The values of pasting viscosity and pasting temperature in alkali-treated starch increased and decreased, respectively. Farinograph results revealed the strengthened structure of dough with alkali-treated starch that was manifested by an increase in the dough development time and dough stability time. Cooking loss and rehydration values of noodles prepared from alkali-treated starch increased by 42% and 36%, respectively. The results suggested that Na2CO3 affected starch crystalline structure, swelling power, gelatinization, pasting properties, starch-gluten interactions and cooking characteristics of noodle products.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Almidón
/
Carbonatos
/
Calidad de los Alimentos
/
Culinaria
/
Fenómenos Químicos
/
Harina
Idioma:
En
Año:
2019
Tipo del documento:
Article