Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain.
Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain.
Carbohydr Polym. 2015;127:160-7. doi: 10.1016/j.carbpol.2015.03.062. Epub 2015 Mar 30.
Gluten-free flour doughs (three from different maize varieties and one from chestnut fruit) processed at the same consistency level (1.10 ± 0.07 N m) with different water absorption were used to determine the starch transitions by means of two different experimental techniques, differential scanning calorimetry (DSC) and dynamic thermal mechanical analysis (DMTA). The ranges of temperatures of gelatinization (G), amylopectin melting (M1), amylose-lipid complexes melting (M2) and amylose melting (M3) for all tested flour doughs were determined by both experimental techniques with acceptable agreement between them. The starch transitions in DMTA were determined by means of the elastic modulus (G, M1 and M2) or damping factor (G, M3) evolution with temperature. The temperatures and enthalpies of the transitions depended on water content, the nature and characteristics (mainly damaged starch) of the starch and the presence of other compounds (mainly lipid and sugars) in the flour doughs.
无麸质面粉面团（三种来自不同玉米品种，一种来自栗子果实）在相同的稠度水平（1.10±0.07 N m）下加工，吸水率不同，采用两种不同的实验技术，差示扫描量热法（DSC）和动态热机械分析（DMTA）来确定淀粉的转变。通过两种实验技术确定了所有测试面粉面团的糊化（G）、支链淀粉熔化（M1）、直链淀粉-脂质复合物熔化（M2）和直链淀粉熔化（M3）的温度范围，两者之间具有可接受的一致性。通过弹性模量（G、M1 和 M2）或阻尼因子（G、M3）随温度的演变，在 DMTA 中确定了淀粉的转变。转变的温度和焓取决于水含量、淀粉的性质和特性（主要是损伤淀粉）以及面粉面团中其他化合物（主要是脂质和糖）的存在。
