Gelatinization, Pasting, and Retrogradation
Một trong những bài viết phân tích về tính chất hồ hóa, thoái hóa và đặc tính gel của tinh bột rất hay và đầy đủ.
This discussion of gelatinization, pasting, and retrogradation focuses solely on granular native starch. It is extremely important to keep in mind that the modification of native starches, via chemical, physical, and/or enzymatic treatment, can dramatically alter their properties—usually making them better suited for food applications.
In fact, because of the limitations inherent in native starches, most food products are formulated with their modified counterparts.
Gelatinization temperature— A narrow temperature range at which starch granules begin toswell, lose crystallinity, and viscosify the cooking medium.
Peak viscosity—The point at which, during heating in water, gelatinized starch reaches its maximum viscosity.
Viscoelastic paste—A paste that possesses properties of both a viscous (liquid-like) and an elastic (solid-like) substance.
Gel—A liquid system that has the properties of a solid.
Syneresis—The separation of a liquid from a gel; weeping.
Các bạn có thể Download bài viết đầy đủ tại đây: Gelatinization, Pasting, and Retrogradation?
This discussion of gelatinization, pasting, and retrogradation focuses solely on granular native starch. It is extremely important to keep in mind that the modification of native starches, via chemical, physical, and/or enzymatic treatment, can dramatically alter their properties—usually making them better suited for food applications.
In fact, because of the limitations inherent in native starches, most food products are formulated with their modified counterparts.
Gelatinization temperature— A narrow temperature range at which starch granules begin toswell, lose crystallinity, and viscosify the cooking medium.
Peak viscosity—The point at which, during heating in water, gelatinized starch reaches its maximum viscosity.
Viscoelastic paste—A paste that possesses properties of both a viscous (liquid-like) and an elastic (solid-like) substance.
Gel—A liquid system that has the properties of a solid.
Syneresis—The separation of a liquid from a gel; weeping.
Các bạn có thể Download bài viết đầy đủ tại đây: Gelatinization, Pasting, and Retrogradation?
Nhận xét
Đăng nhận xét