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Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces

Starches of four types, from maize (normal, or chemically modified, waxy), wheat (unmodified) and rice (waxy, unmodified), have been investigated under different pasting conditions. The effect of the upper pasting temperature which is known to be of particular importance in the functional properties...

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Bibliographic Details
Published in:Food science & technology 1998-01, Vol.31 (4), p.354-360
Main Authors: Thebaudin, J.-Y, Lefebvre, A.-C, Doublier, J.-L
Format: Article
Language:English
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Summary:Starches of four types, from maize (normal, or chemically modified, waxy), wheat (unmodified) and rice (waxy, unmodified), have been investigated under different pasting conditions. The effect of the upper pasting temperature which is known to be of particular importance in the functional properties of starch in industrial processes has been specifically investigated. The rheological properties have been assessed from viscosity measurements (flow behaviour) at 60 °C. Gel properties upon cooling the paste were estimated through viscoelastic measurements in oscillatory shear. The main objective was to evaluate the effect of thermal treatment on the textural characteristics of a bechamel sauce, taken as a model of starch-based sauces, and prepared with the same starches in similar pasting conditions. Overall, the differences noticed in the flow and viscoelastic properties of the different starches were also found in the bechamel sauces formulated with the same starches.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.1998.0367