Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

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• 作者：R. Moreira ; F. Chenlo ; S. Arufe ; S. N. Rubinos
• 关键词：Particle size ; Colour ; Damaged starch ; Mixolab? ; Dough rheology
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：52
• 期：12
• 页码：7954-7963
• 全文大小：589 KB
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  Sandhu KS, Singh N, Malhi NS (2
• 作者单位：R. Moreira (1)
  F. Chenlo (1)
  S. Arufe (1)
  S. N. Rubinos (1)
  
  1. Departamento de Enxe?aría Química, Escola Técnica Superior de Enxe?aría, Universidade de Santiago de Compostela, Campus Vida, 15782, Santiago de Compostela, Spain
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab?) at constant dough consistency (1.10 ± 0.07 Nm). Dough properties like water absorption (WA), development and stability times were determined. Rheological characterization was carried out at 30 °C by means of oscillatory frequency sweep (1-00 rad s?) at 0.1 % strain and creep (50 Pa, 60 s) - recovery (0 Pa, 180 s) tests using a controlled stress rheometer. No significant differences were observed among water desorption isotherms of maize varieties and Halsey model was satisfactorily employed. Under the same milling conditions, white maize flours showed higher average particles size than purple and yellow maize flours. A model to predict flours colour involving colour parameters of the particle size fractions is proposed. Flours obtained with smaller particle size showed higher DS content and WA. For tested doughs, the mechanical spectra showed that elastic component was dominant over the viscous one. Damping factor varied slightly with angular frequency. Moduli values depended on average particle size and WA of dough. Creep-recovery data were satisfactorily fit with Burgers model. Instantaneous creep compliance varied with the same trend than elastic modulus. Viscoelastic creep compliance increased linearly with WA of the tested doughs and, at constant average flour particle size, increased with increasing DS. Keywords Particle size Colour Damaged starch Mixolab? Dough rheology