Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating.

摘要

Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. A mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by DSC [is described.] Addition of sugar decreased significantly the degree of gelatinization of starch [caused by] microwave heating . Water and protein were not as significant as sugar in delaying gelatinization. Effects of sugar and protein on gelatinization of starch were pronounced in water-limited systems. The model could be used to describe systems containing 33-67% water, 0-33% sucrose and 0-5.8% protein, [which have] a coeff. of determination of 0.91.