Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread

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著者

    • SISWOYO Tri Agus
    • Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
    • MUKOYAMA Narumi
    • Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
    • MORITA Naofumi
    • Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University

抄録

The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) or polyunsaturated fatty acid-containing PLs (PUFA-PLs), the viscoelastic properties of starch dough, such as stress, modulus of elasticity and viscosity coefficient were decreased, and the gelatinization enthalpy (<i>Δh</i><sub>g</sub>) of dough also decreased slightly, but the starch-lipid complexes (<i>Δh</i><sub>s-l</sub>) of dough and bread increased distinctly. Twenty-one days after its storage, the retrogradation rate (<i>k</i>) that was estimated by the change of re-gelatinization enthalpy (<i>Δh</i><sub>t</sub>) of starch containing PLs or PUFA-PLs, was slowed by a factor of 1.98 or 3.28 for dough; and 1.60 or 2.07 for bread, respectively, when compared with that of the control. The changes in retrogradation value of starch in bread seemed to correlate with the retrogradation value of starch in dough in differential scanning calorimetric data (<i>r</i><sup>2</sup>=0.93). These changes in thermal and physical properties of dough and bread appeared to be caused by the formation of complexes between starch and the PLs.<br>

収録刊行物

  • Food science and technology research

    Food science and technology research 6(4), 294-298, 2000-11-01

    公益社団法人 日本食品科学工学会

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各種コード

  • NII論文ID(NAID)
    10013008917
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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