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A Study of the Kinetics of Retrogradation in a Starch‐based Dough made from Dehydrated Yam (Dioscorea rotundata L. Poir)
Author(s) -
Brennan J. G.,
SodahAyernor G.
Publication year - 1973
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.19730250807
Subject(s) - dioscorea rotundata , retrogradation (starch) , rheology , dioscorea , starch , horticulture , food science , dioscoreaceae , chemistry , botany , materials science , biology , amylose , composite material , medicine , alternative medicine , pathology
Changes in the physical characteristics of reconstituted, dehydrated yam (Dioscorea rotundata) flour, during storage at different temperatures, were followed by rheological tests and X‐ray studies. The rate of change of these characteristics was found to be temperature dependent, decreasing with increase in storage temperature. X‐ray patterns obtained were typical of those expected with tuber starches. When quantified the X‐ray results agreed well with the rheological data obtained. The rates of change observed were many times faster than those reported for wheat doughs, a phenomenon not yet satisfactorily explained.