Scientific journal

49 2010

Journal of Food and Nutrition Research
Summary No. 4 / 2010

Physically modified starch preparations in gels and in dough – rheological properties
Journal of Food and Nutrition Research, 49, 2010, No. 4, s. 221-225

Małgorzata Wronkowska, Institute of Animal Reproduction and Food Research of the Polish Academy of Science, 10 Tuwima str., 10-747 Olsztyn, Poland. Tel. +48 89 5234618; fax: +48 89 5240124; e-mail:

Summary: Thermal and rheological properties of physically modified wheat, potato and pea starches were determined in comparison to those of the native ones. The enthalpy value of a pea starch preparation was higher compared to that of the native pea starch. Storage and loss moduli of 10% gels from native starches were higher than the values obtained for modified starches. The rheological properties of non-yeasted wheat doughs were changed under supplementation (10%) with modified starch preparations. Compared to the control sample, an increase in storage and loss moduli was noticed at temperatures from 30 °C to 60 °C, whilst at temperatures up to 90 °C, the values of both moduli were found to decrease.

Keywords: wheat; potato; pea starches; physical modification; rheology; dough; differential scanning calorimetry

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