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Zum Stand der Kenntnisse über die Vorgänge bei der Alterung der Stärke in Backwaren
Author(s) -
Augustat S.,
Schierbaum F.,
Richter M.
Publication year - 1970
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19700220409
Subject(s) - starch , food science , wheat starch , swelling , chemistry , amylose , potato starch , wheat flour , polymer chemistry , materials science , composite material
On the State of Knowledges Concerning the Processes During Staling of Starch in Baked Goods. 1. The present level of knowledge on staling of baked goods is discussed shortly on the example of most essential theories. 2. Research into the problem of staling of gels of wheat starch or wheat flour was performed viscographically and ridgelimetrically. 3. The photometric titration with iodine and the paper elution analysis with perchloric acid are recommended as new methods for a separated characterization of the starch constituents during staling. 4. In the staling of baked goods, the changes of starch play a predominate role, the swelling condition of the starch granule and the chemo‐physical and chemo‐colloidal behavior of the two starch constituents being decisive factors. 5. The natural fat content of flour or the addition of saccharose monostearate counteract the hardening of the corresponding gels, caused by staling, by inhibiting the swelling process of the starch granules and the effect of amylose on the formation of structure.