Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating |
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Authors: | G ?umnu M K Ndife L Bay?nd?rl? |
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Affiliation: | (1) Food Engineering Department, Middle East Technical University, TR-06531 Ankara, Turkey e-mail: gulum@rorqual.cc.metu.edu.tr, TR;(2) Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA, US |
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Abstract: | Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product,
will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing
the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave
heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch
due to microwave heating significantly. Water and protein were not found to be as significant as sugar in delaying gelatinization.
The effects of sugar and protein on the gelatinization of starch were pronounced in water-limited systems. The model could
be used to describe systems containing 33–67% water, 0–33% sucrose and 0–5.8% protein, with a coefficient of determination
of 0.91.
Received: 29 June 1998 |
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Keywords: | Starch Gelatinization Microwave heating Differential scanning calorimetry |
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