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期刊论文
Effect of water content on thermal behaviors of common buckwheat flour and starch
Journal of Food Engineering 93(2009)242-248，-0001，（）：
Common buckwheat (Fagopyrum esculentum Moench) flour is widely used in food products due to its desirable taste, textural structure and nutrients. The effect of water content varying from -20% to -80% on the thermal behaviors of common buckwheat flour and its isolated starch was investigated by differential scanning calorimetry (DSC) from 40.0℃ to 105.0℃ and from -60.0℃ to 160.0℃. The gelatinization temperature of buckwheat flour was between 60℃ and 85℃ and it decreased while the water content increased. Isolated buckwheat starch showed a narrower gelatinization range from 60℃ to 75℃. To, Tp, Tc and DH of the ice melting peak of buckwheat flour and starch in the second scan increased as the water content increased. Their viscosity, crystallinity and retrogradation were also analyzed.
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