Influence of starch gelatinization on water sorption kinetics in dried pasta

被引：0
|
作者：
Cavella, S [1 ]
Del Nobile, MA [1 ]
Massera, M [1 ]
Masi, P [1 ]
机构：
[1] Univ Naples Federico II, Dipartimento Sci Alimenti, I-80055 Portici, Italy
来源：
BIOPOLYMER SCIENCE: FOOD AND NON FOOD APPLICATIONS | 1999年 / 91期
关键词：
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
In the present paper a model to predict water sorption in pasta once the central core disappears has been proposed. The model is based on the assumption that after the disappearance of the central core water sorption is controlled by matrix relaxation. The agreement between model prediction and experimental data is quite good. Moreover, from data fitting has been possible to evaluate matrix relaxation time which provide information on the cooking performance of pasta.
引用
收藏
页码：223 / 228
页数：6
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