Research on Gelatinization Process of Starch

Abstract:

Gelatinization is the main transformation of the starch dough undergoing cooking. This process is very important both for the texture and the nutritional properties of the final product. Starch gelatinization process has been studied by many workers, which includes the mechanism, kinetics, and influencing factors. The kinetic models have been used by works to predict the cooking process of starch. Finite element method (FEM) is commonly used in the simulation of starch gelatinization process. The simulation results can predict the cooking process of starch, and are helpful for optimizing the cooking conditions of starch dough. The theoretical and numerical simulation research on gelatinization of starch is reviewed, and the progress and difficulties in this field are discussed.

• Periodical: Advanced Materials Research (Volume 743)
• Pages: 223-226
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.743.223
• Online since: August 2013
• Authors: Xi Liang Chen, Qing Nan Shi
• Keywords: Gelatinization, Kinetic, Mathematical Models, Simulation, Starch

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