The thermal kinetics of starch gelatinization in the presence of other cake ingredients

被引：10
|
作者：
Marcotte, M
Sablani, SS
Kasapis, S
Baik, OD
Fustier, P
机构：
[1] Sultan Qaboos Univ, Coll Agr & Marine Sci, Dept Food Sci & Nutr, Al Khoud 123, Oman
[2] Agr & Agri Food Canada, Ctr Food Res & Dev, St Hyacinthe, PQ J2S 8E3, Canada
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2004年 / 39卷 / 07期
关键词：
activation energy; Arrehenius equation; baking; calorimetry; first order kinetics; thermograms;
D O I：
10.1111/j.1365-2621.2004.00831.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The extension of starch gelatiniaztion to estimate its kinetic parameters in the presence of other ingredients and to apply it on cake baking is discussed. This kinetic model together with mathematical model of heat and moisture transport in cakes is used as a quality control parameter of the baking process. It is stated that the starch gelatinization temperature is greatly influenced by the presence of co-solute. The rise in peak gelatinization temperature increases with increasing temperature of the thermal treatment.
引用
收藏
页码：807 / 810
页数：4
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