Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough

• Published in: International journal of biological macromolecules Vol. 279; no. Pt 3; p. 134864
• Main Authors: Zhou, Tongtong, Zhang, Yucong, Wang, Yihui, Liu, Qing, Yang, Yueyue, Qiu, Chao, Jiao, Aiquan, Jin, Zhengyu
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.11.2024
• Subjects: amylose; crystal structure; freeze-thaw cycles; Freeze-thaw treatment; frozen dough; hardness; Model dough; particle size; Potato starch; potatoes; Starch fractionation; structure-activity relationships; viscosity; X-ray photoelectron spectroscopy; Model dough; Starch fractionation; Freeze-thaw treatment; Potato starch

Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-t...