Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization.
Starch gelatinization phenomena is extremely important in many food systems. This review focuses on factors affecting gelatinization characteristics of starch. Important variables which must be considered in design of processes in which starch undergoes gelatinization are heat of gelatinization and temperature of gelatinization. Major interactions are reviewed for the effects of lipids, moisture content, nonionic constituents and electrolytes on these characteristics. Furthermore, treatment of starch-containing systems prior to heating into the gelatinization temperature range can have a significant effect on ultimate gelatinization characteristics.
D000688:Amylose / Q000378:metabolism; D002152:Calorimetry, Differential Scanning; D005511:Food Handling; D005780:Gelatin; D007202:Indicators and Reagents; D007455:Iodine / Q000378:metabolism; D008433:Mathematics; D012275:Oryza; D013213:Starch; D013696:Temperature; D013997:Time Factors; D014908:Triticum; D014783:Viscosity; D014867:Water; D014961:X-Ray Diffraction
D007202:Indicators and Reagents; D014867:Water; D005780:Gelatin; D013213:Starch; D000688:Amylose; D007455:Iodine