Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

被引：113

作者：

Baixauli, R. ^{[1
]}

Sanz, T. ^{[1
]}

Salvador, A. ^{[1
]}

Flszman, S. M. ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Burjassot 46100, Valencia, Spain

来源：

JOURNAL OF CEREAL SCIENCE | 2008年 / 47卷 / 03期

关键词：

resistant starch; batters; muffins; rheology; gas cell;

D O I：

10.1016/j.jcs.2007.06.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect on baked muffins of progressively replacing wheat flour with resistant starch (RS) was studied. Muffin volume and height and the number and area of gas cells decreased significantly when the RS level reached about 15% (by weight of total formulation) or higher. Rheological properties of the raw batters were studied: the mechanical spectra of batters at 25 degrees C, the evolution of the dynamic moduli (C' and G '') with rising temperatures (from 25 to 85 degrees C) and the mechanical spectra at 85 degrees C were obtained from oscillatory theological tests. The decrease in the viscosity and in the elastic properties of the muffin batter as the flour was increasingly replaced by RS was related to the baking performance of the final baked products. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：502 / 509

页数：8

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