1. Role of Starch in Biaxial Extensional Viscosity of Flour Dough
- Author
-
Pei Qi Zhang, Xue Wei Zhao, Zhang Cun Wang, and Meng Meng Lei
- Subjects
chemistry.chemical_classification ,Chemistry ,Starch ,fungi ,General Engineering ,food and beverages ,Gluten ,chemistry.chemical_compound ,Wheat starch ,Viscosity ,Extensional viscosity ,Food science ,Fixed ratio ,Potato starch - Abstract
Biaxial extensional viscosity of the doughs prepared from gluten and wheat starch at six ratios and from gluten and starch of different sources at a fixed ratio was determined in this work. The doughs containing more starch have lower viscosity. Increasing starch from 60% to 80% gives a marked increase in viscosity. The viscosity of the doughs containing foxtail millet starch and potato starch is much higher than that of the doughs containing corn and wheat starches. Both amount and type of starch are important for the biaxial extensional viscosity of dough, while the size of starch is not a vital factor.
- Published
- 2013
- Full Text
- View/download PDF