부산대학교 도서관

The effect of heating rate on structural and functional properties of wheat and potato starch-water systems were analyzed in term of gelatinization, swelling and pasting behavior as well as in terms of textural and flow characteristics of gels recovered. Gelatinization temperatures and enthalpy of starch increased with increasing heating rate. Viscosities measured during the pasting procedure increased with the heating rate as a consequence of granule swelling. Slower heating rates resulted in smaller breakdown of viscosity during the pasting procedure. Both wheat and potato starch gels showed shear thinning behaviours, with a consistency index decreasing when the heating rate increased. The hardness of wheat starch gels slightly decreased when the heating rate increased while the hardness and gumminess of potato starch gels increased with the heating rate. [ABSTRACT FROM AUTHOR]