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231224s2017 xx |||||o 00| ||eng c |
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|a 10.1177/1082013217714671
|2 doi
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|a pubmed24n0909.xml
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|a (NLM)28610447
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|a DE-627
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|e rakwb
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|a eng
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|a Collar, Concha
|e verfasserin
|4 aut
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|a Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours
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|c 2017
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|a ƒa Online-Ressource
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|a Date Completed 14.02.2018
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|a Date Revised 02.12.2018
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts. Besides heat-moisture treatment wheat flour, the described behaviour found also for non-wheat-treated flours has not been previously reported in the literature. An increased hydrophobicity of prolamins and glutelins in low moisture-short heating time heat-moisture treatment of non-wheat flours with high protein content (12.92%-19.95%) could explain the enhanced viscosity profile observed
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|a Journal Article
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|a Heat-moisture treatment
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|a gelatinization
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|a gelling
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|a grain flours
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|a pasting
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|a Gels
|2 NLM
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|a beta-Glucans
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|a Water
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 23(2017), 7 vom: 13. Okt., Seite 623-636
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|x 1532-1738
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|g volume:23
|g year:2017
|g number:7
|g day:13
|g month:10
|g pages:623-636
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|u http://dx.doi.org/10.1177/1082013217714671
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