Y. Champenois et al., INFLUENCE OF ALPHA-AMYLASE ON THE VISCOELASTIC PROPERTIES OF STARCH-GLUTEN PASTES AND GELS, Journal of the Science of Food and Agriculture, 78(1), 1998, pp. 127-133
To understand the mechanism of amylose action, the effect of an alpha-
amylase was studied on various model systems that were based on wheat
starch with different gluten concentrations. The complex modulus (G,
\G\ = root(G')(2) + G '')(2)) and tan delta were monitored during bot
h the heating and cooling phases. A decrease in G and an increase in
the overall flow tendency (tan delta) of the starch pastes and gels we
re noted. These results were explained on the basis of the structural
model of the previously proposed physical matrix of such systems. (C)
1998 Society of Chemical Industry.