Particle size distribution and starch damage in some soft wheat cultivars

被引：19

作者：

Di Stasio, M.

Vacca, P.

Piciocchi, N.

Meccariello, C.

Volpe, M. G.

机构：

[1] ISA Ist Sci Alimentaz, CNR, I-83100 Avellino, Italy

[2] ENEA CR Portici, I-80055 Portici, NA, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2007年 / 42卷 / 02期

关键词：

damaged starch; flours; particle size distribution; X-ray diffraction;

D O I：

10.1111/j.1365-2621.2006.01221.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The degree of milling of flour of soft wheat is carried out in order to estimate the degree of sifting of the flourmill. Milling technology affects the percentage of damaged starch that it is one of the factors responsible for the rheological-qualitative behaviour of flour during bread-making. In this report we have estimated the distribution of particle dimensions by laser scattering characterised by greater accuracy compared with traditional sieve systems and the percentage of damaged starch by X-ray diffraction techniques. In particular, one variety has been split into fractions by sieves and analysed for further information. The results suggest that there is no clear correlation between the particle size distribution and percentage of damaged starch.

引用

页码：246 / 250

页数：5