Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye.
Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye.
Int J Biol Macromol. 2024 Oct;277(Pt 1):133848. doi: 10.1016/j.ijbiomac.2024.133848. Epub 2024 Jul 31.
Cracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of starch cracker dough. Various rheological tests were conducted to assess the dough's properties. Linear viscoelastic properties were determined using oscillatory frequency and temperature sweep tests, while the nonlinear viscoelastic behavior was characterized through stress relaxation and creep recovery tests. Extensional rheological behavior was also examined. Additionally, the textural and thermal properties of the dough were monitored to understand starch gelatinization and its interactions with other components. In the linear viscoelastic region, no significant differences were found between different dough formulations. However, in the nonlinear viscoelastic region, the potato starch-containing formulation exhibited different viscoelastic and textural properties. Biaxial extensional rheological behaviors showed no significant variations between formulations. The temperature sweep test data from differential scanning calorimetry measurements were consistent with temperature sweep data. In summary, this study provides valuable insights into how different starches influence the rheological behavior of starch cracker dough, considering various degrees of deformation and temperature. These findings have implications for cracker production parameters.
饼干是一种受欢迎的零食，其质量取决于生产过程中面团的流变特性。本研究专注于在相同用量（30 克）下使用不同淀粉类型（木薯淀粉、玉米淀粉和马铃薯淀粉）对淀粉饼干面团流变学特性的影响。进行了各种流变学测试来评估面团的特性。通过振荡频率和温度扫描测试来确定线性黏弹性，通过应力松弛和蠕变恢复测试来表征非线性黏弹性行为，还考察了拉伸流变行为。此外，还监测了面团的质构和热性质，以了解淀粉糊化及其与其他成分的相互作用。在线性黏弹性区域，不同面团配方之间没有发现显著差异。然而，在非线性黏弹性区域，含马铃薯淀粉的配方表现出不同的黏弹性质和质构特性。双轴拉伸流变行为在配方之间没有表现出显著的差异。差示扫描量热法温度扫描测试数据与温度扫描数据一致。总之，本研究深入了解了不同淀粉如何影响淀粉饼干面团的流变行为，考虑了不同程度的变形和温度。这些发现对饼干生产参数具有重要意义。
