A naive model of starch gelatinization kinetics

A naive model of starch gelatinization kinetics was constructed to determine a control parameter of the baking process (i.e. a baking index). Bread dough samples were instantaneously heated at different temperatures (60–90 °C) for varying times and then subjected to differential scanning calorimetry...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering 1995, Vol.24 (1), p.25-33
Main Authors: Zanoni, B., Schiraldi, A., Simonetta, R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
breads
Cereal and baking product industries
dough
equations
Food industries
food processing
Fundamental and applied biological sciences. Psychology
mathematical models
modification
physicochemical properties
starch
temperature
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A naive model of starch gelatinization kinetics was constructed to determine a control parameter of the baking process (i.e. a baking index). Bread dough samples were instantaneously heated at different temperatures (60–90 °C) for varying times and then subjected to differential scanning calorimetry to evaluate the extent of starch gelatinization. Calorimetric traces, after smoothing and standardization, were deconvoluted into one or two Gaussian curves, depending on the treatment temperature and time. This suggests that the system is a mixture of two components, the second of which was found to have lower gelatinization rate. The kinetic parameterization was only applied to the second Gaussian curve. It was shown that the trend of the second peak fits well with firstorder kinetics, where the rate constant varies with temperature according to the Arrhenius equation (K 0 = 2.8 × 10 18/s; E a = 139 kJ mol ).
ISSN:0260-8774
1873-5770
DOI:10.1016/0260-8774(94)P1605-W