Premium
HYDRATION AND RHEOLOGY OF SOY‐FORTIFIED PREGELLED CORN FLOURS
Author(s) -
AYERNOR GEORGE S.,
STEINBERG MARVIN P.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01219.x
Subject(s) - farinograph , rheology , food science , soy flour , corn starch , corn flour , starch , chemistry , soy milk , wheat flour , soy protein , materials science , raw material , composite material , organic chemistry , bran
The objective of this work was to prepare a soy‐fortified corn dough having the same rheological properties as the unfortified material. Water sorption isotherms and hydration kinetics of pregelled corn‐flour, corn‐soy and starch powder systems were investigated. The effect of adding processed full‐fat soy flour on hydration, reconstitution and rheological properties of dough systems were studied with Brabender Farinograph and Extensograph instruments. Soy flour imparted an undesirable plasticizing effect on pregelled corn doughs. Rheological properties of model dough systems were studied to solve this problem. Results indicated this effect could be reversed by the addition of pregelled tapioca starch as an elasticizing agent. A corn flour:soy flour:tapioca starch::60:30:10 mixture produced a dough with rheological properties similar to those of a corn flour dough.