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• W4285736450 endingPage "107980" @default.
• W4285736450 startingPage "107980" @default.
• W4285736450 abstract "The rheological, thermal and textural properties of batter are critical for the eating and processing quality of soft cake products. Wheat starch molecular structures play an important role on these properties. However, the underlying mechanisms are not well understood. In this study, fluorophore-assisted carbohydrate electrophoresis and size-exclusion chromatography were used to measure amylopectin and amylose chain-length distribution. The obtained data were fitted with two different biosynthesis-based models, resulting in few biologically-meaningful parameters. For cake batter, the rheological, thermal and textural properties were measured by rheometer, differential scanning calorimetry and texture analyser. The length of amylose intermediate to long chains and amylopectin long chains was significantly positively correlated with the viscoelasticity of cake batter. The length of long amylose chains showed a negative correlation with the frequency value of crossover point between G′ and G″ curves. Moreover, different combinations of long amylopectin and intermediate-long amylose chains contributed to the formation of multi-endothermic gelatinization peaks. From flour-water system to flour-lipid-protein system, the main factors determining rheological and thermal properties changed from short amylopectin to long amylopectin and intermediate-long amylose chains. This study provides the first associations between starch molecular fine structure and functional properties of cake batter, which could help food industry breed and select suitable wheat varieties for improved batter quality." @default.
• W4285736450 created "2022-07-18" @default.
• W4285736450 creator A5011453739 @default.
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• W4285736450 date "2022-12-01" @default.
• W4285736450 modified "2023-10-13" @default.
• W4285736450 title "Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters" @default.
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• W4285736450 doi "https://doi.org/10.1016/j.foodhyd.2022.107980" @default.
• W4285736450 hasPublicationYear "2022" @default.
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