engleski

Effect of cooking pressure on starch gelatinization of some major cereals

The objective of this study was to determine the starch gelatinization degree of wheat (Triticum aestivum L.), rye (Secale cereale L.) and triticale varieties (Triticale hexaploide L.) as a physicochemical change after the hydrothermic process of "cooking". The conditions studied included variation in "cooking" process pressures (50, 100, 150 and 200 kPa) with related temperatures (110°C, 120°C, 125°C and 130°C) and constant cooking period (20 min). Gelatinization degree was determined colorimetrically. It was determined that gelatinization degree increases linearly with increasing pressure and exponentially with increasing temperature.

cooking; starch; gelatinization; cereals

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