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ROLE OF INTACT STARCH GRANULES AND GLUTEN ON TEXTURE OF TAIWANESE FLAKY SNACK
Author(s) -
CHARLES ALBERT LINTON,
FU HUIYIN,
HUANG TZOUCHI
Publication year - 2004
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2004.tb00840.x
Subject(s) - gluten , granule (geology) , tissue transglutaminase , food science , starch , materials science , network structure , snack food , composite material , chemistry , enzyme , biochemistry , computer science , machine learning
Flaky snack, a popular Taiwanese snack was prepared and subjected to force deformation tests, to study the functional roles of the intact starch granule and different levels of flour gluten on texture development of the snack. The role played by the enzyme, transglutaminase, was also investigated. Instron results showed that at different levels of flour gluten, there was significant distribution of hardness and fracture intensities. Transglutaminase activity exhibited and confirmed the expected binding or crosslinking activity in the gluten‐protein network matrix of the snack structure. Scanning micrographs showed intact starch granules dispersed within the network matrix of the snack samples. The role of the intact starch granule dispersed throughout the gluten matrix system, significantly increases the crispness of the flaky snack.