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KMID : 0380619910230050642
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.642 ~ p.645
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Effect of Calcium Phosphate Hydroxyapatite on Rheological Properties of Wheat Flour and Corn Starch
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Abstract
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The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive(0.2∼0.8%) had essentially no effects on farinograms of strong and all-purpose wheat flours, however, they decreased the amylograph pasting temperature and increased the peak viscosity of flours, which was more pronounced in all-purpose flour. The cooking properties of dry noodles in the presence or absence of the Ca-P showed no significant differences, but the cutting forces of cooked noodles were increased by Ca-P at 0.4%. The pasting properties of corn starch in the presence of Ca-P(0.2∼0.8%) were similar to those of wheat flour. The gelatinization temperature of corn starch by differential scanning calorimeter decreased by 1 C in the presence of 0.4% Ca-P. The time constant, a reciprocal of rate constant, of corn starch gel was slightly increased in the presence of 0.2 or 0.4% Ca-P.
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