THE EFFECTS OF ADDED SUGARS ON THE RETROGRADATION OF WHEAT-STARCH GELS

被引：32

作者：

IANSON, KJ

MILES, MJ

MORRIS, VJ

BESFORD, LS

JARVIS, DA

MARSH, RA

机构：

[1] INST FOOD RES, NORWICH LAB, COLNEY LANE, NORWICH NR4 7UA, NORFOLK, ENGLAND

[2] RHM RES & ENGN LTD, LORD RANK RES CTR, HIGH WYCOMBE HP12 3QR, BUCKS, ENGLAND

来源：

JOURNAL OF CEREAL SCIENCE | 1990年 / 11卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(09)80168-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of added sugars on the retrogradation of wheat starch gels has been investigated by rheological and X-ray diffraction methods. The addition of sucrose, glucose or ribose, added at the nominal ratio of starch: sugar: water; ;1;1;1, has been found to reduce the firmness of the gels and the level of B-type crystallization. The effectiveness of the sugars in reducing firmness and crystallinity followed the order ribose > sucrose > glucose. For the level of ribose added no retrogradation or crystallinity was detected. © 1990, Academic Press Limited. All rights reserved.

引用

页码：243 / 248

页数：6

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