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Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems |
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| Authors: | Tamara Dapčević Hadnađev Ivana Pajić-Lijaković Miroslav Hadnađev Jasna Mastilović Aleksandra Torbica Branko Bugarski |
| Affiliation: | 1. University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;2. University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia |
| Abstract: | Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried on rheological behavior of wheat flour dough systems under oscillatory strain conditions was considered. |
| Keywords: | Rheology Mathematical modeling Microstructure Starch sodium octenyl succinate (OSA starch) Wheat flour dough |
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