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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor CHANG,Dong-Chil (1) CHANG,Yoon Hyuk (1) Chang,Yoon Kil (1) Clerici,Maria Teresa Pedrosa Silva (1) Ferrari,Maria Cristina (1) GANESAN,Palanivel (1) JIN,Yong Ik (1) KIM,Misook (1) LEE,Youngseung (1) LEE,Yun-Kyung (1) WON,Chuin (1) Mais... Palavra-chave Rheological property (2) Baking test (1) Gluten (1) Octenyl succinic anhydride (1) Pasting property (1) Potato starch (1) Quality evaluation (1) Retrogradation (1) Wheat flour (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA) Ciênc. Tecnol. Aliment. Ferrari,Maria Cristina; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil. This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat flour; Rheological property; Gluten; Quality evaluation; Baking test. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200003 Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch Ciênc. Tecnol. Aliment. WON,Chuin; JIN,Yong Ik; CHANG,Dong-Chil; KIM,Misook; LEE,Youngseung; GANESAN,Palanivel; LEE,Yun-Kyung; CHANG,Yoon Hyuk. Abstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at... Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato starch; Octenyl succinic anhydride; Rheological property; Pasting property; Retrogradation. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321 Registros recuperados: 2 Primeira ... 1 ... Última

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