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Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

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dc.contributor.author Dapčević-Hadnađev, Tamara
dc.contributor.author Pajić-Lijaković, Ivana
dc.contributor.author Hadnađev, Miroslav
dc.contributor.author Mastilović, Jasna
dc.contributor.author Torbica, Aleksandra
dc.date.accessioned 2017-04-28T10:07:21Z
dc.date.available 2017-04-28T10:07:21Z
dc.date.issued 2013-12
dc.identifier.citation T. Dapčević Hadnađev, I. Pejić-Lijaković, M. Hadnađev, J. Mastilović, A. Torbica. Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. Food Hydrocolloids 33, 2 (2013) 376–383. DOI: 10.1016/j.foodhyd.2013.04.008 en_US
dc.identifier.issn 0268-005X
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/25
dc.description peer-reviewed en_US
dc.description.abstract Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried on rheological behavior of wheat flour dough systems under oscillatory strain conditions was considered. Mathematical model was developed based on the internal variable theory by introducing the fractional derivatives to describe anomalous nature of energy dissipation. Two model parameters were used for quantitative description of the rheological behavior of the systems: the effective modulus and the dumping coefficient. The most rigid system with pronounced dumping effects was the dough supplemented with 20% of the non-physically modified OSA starch granules (maximum of the effective modulus and minimum of the dumping coefficient), while the softest system was the dough with 20% of the pregelatinized OSA starch. The obtained results revealed that the rheological behavior of OSA starch supplemented dough depended on the OSA starch granule rigidity, i.e. extent of OSA starch granule disintegration and polysaccharide degradation. en_US
dc.description.sponsorship The support by grants (III 46001 and III 46010) from the Ministry of Education, Science and Technological Development, Republic of Serbia is gratefully acknowledged. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relation.ispartofseries 1;0021
dc.rights info:eu-repo/semantics/openAccess
dc.subject rheology en_US
dc.subject mathematical modeling en_US
dc.subject microstructure en_US
dc.subject starch sodium octenyl succinate OSA starch en_US
dc.subject wheat flour dough en_US
dc.title Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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