Effect of moisture content on the thermomechanical behavior of concentrated waxy cornstarch-water preparations -: A comparison with wheat starch

被引:17
作者
Rolée, A [1 ]
Chiotelli, E [1 ]
Le Meste, M [1 ]
机构
[1] Univ Bourgogne 1, Ecole Natl Super Biol Appl Nutr & Alimentat, Lab Ingn Mol & Sensorielle Aliment, F-21000 Dijon, France
关键词
starch; amylose; moisture content; rheological behavior;
D O I
10.1111/j.1365-2621.2002.tb09451.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.
引用
收藏
页码:1043 / 1050
页数:8
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