Effect of Modified Wheat Starches on the Textural Properties of Baked Products, such as Cookies

• Higo Atsuko

  Bunkyo University Women's College

• Wada Yoshiko

  Kanto Gakuin University

Bibliographic Information

Other Title

• 加工小麦デンプンがクッキー様焼成品のテクスチャー特性に及ぼす影響
• カコウ コムギ デンプン ガ クッキーヨウ ショウセイヒン ノ テクスチャー トクセイ ニ オヨボス エイキョウ

Abstract

The textural properties of baked products, such as cookies, were studied by using the modified wheat starches with differing gelatinized characteristics. (1) The baked products containing gelatinized starches were hard, and became harder when absorbed moisture was increased. (2) Based on a high positive correlation between the breaking properties and the starch gelatinization values, a paste material was suggested to be a principal factor for hardening. (3) After moisture absorption, the hardening point of gelatinized samples was shifted to higher humidity and the hardening region was widened. (4) Water activity of hardened samples was clearly lower. Increasing of starch-gel and restricting water are assumed to be the important factors leading to hardening of baked products.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 55 (5), 224-232, 2008

  Japanese Society for Food Science and Technology

Keywords

• modified wheat starches
• textural properties
• baked products
• gelatinization
• moisture absorption

Details

• CRID: 1390282681386613120
• NII Article ID: 10021178719
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.55.224
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 9490207
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9490207
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed