Pasta cooking conditions were simulated in a differential flux calorimeter. The profile of the endothermic starch gelatinization peak was observed to directly describe the process according to first-order kinetics. An early small exothermic effect was attributed to wetting. Isothermal calorimetry provides much more reliable results than do other traditional approaches, and it allows comparison among different kinds of pasta. This work gives a detailed presentation of the physical meaning underlying the calorimetric trace, which allows assessment of the gelatinization kinetics and simple thermodynamic treatment.
STARCH GELATINIZATION IN PASTA COOKING - DIFFERENTIAL FLUX CALORIMETRY INVESTIGATIONS / M. RIVA, L. PIAZZA, A. SCHIRALDI. - In: CEREAL CHEMISTRY. - ISSN 0009-0352. - 68:6(1991 Nov), pp. 622-627.
Titolo: | STARCH GELATINIZATION IN PASTA COOKING - DIFFERENTIAL FLUX CALORIMETRY INVESTIGATIONS |
Autori: | PIAZZA, LAURA (Secondo) SCHIRALDI, ALBERTO (Ultimo) |
Parole Chiave: | STARCH GELATINIZATION; PASTA COOKING |
Settore Scientifico Disciplinare: | Settore CHIM/02 - Chimica Fisica Settore AGR/15 - Scienze e Tecnologie Alimentari |
Data di pubblicazione: | nov-1991 |
Rivista: | |
Tipologia: | Article (author) |
Appare nelle tipologie: | 01 - Articolo su periodico |