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

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dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorPajić-Lijaković, Ivana
dc.contributor.authorHadnađev, Miroslav
dc.contributor.authorMastilović, Jasna
dc.contributor.authorTorbica, Aleksandra
dc.date.accessioned2017-04-28T10:07:21Z
dc.date.available2017-04-28T10:07:21Z
dc.date.issued2013-12
dc.descriptionpeer-revieweden_US
dc.description.abstractExperimental 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.sponsorshipThe 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.identifier.citationT. 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.2013.04.008en_US
dc.identifier.issn0268-005X
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/25
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relation.ispartofseries1;0021
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectrheologyen_US
dc.subjectmathematical modelingen_US
dc.subjectmicrostructureen_US
dc.subjectstarch sodium octenyl succinate OSA starchen_US
dc.subjectwheat flour doughen_US
dc.titleInfluence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systemsen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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