Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Shuangqi Tian; Yimei Chen; Zhicheng Chen; Yingqi Yang; Yanbo Wang

doi:10.1155/2018/1395978

Journal of Food Quality (Jan 2018)

Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Shuangqi Tian,
Yimei Chen,
Zhicheng Chen,
Yingqi Yang,
Yanbo Wang

Affiliations

Shuangqi Tian: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Yimei Chen: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Zhicheng Chen: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Yingqi Yang: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Yanbo Wang: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

DOI: https://doi.org/10.1155/2018/1395978
Journal volume & issue: Vol. 2018

Abstract

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As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.

Published in Journal of Food Quality

ISSN: 0146-9428 (Print); 1745-4557 (Online)
Publisher: Hindawi-Wiley
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://onlinelibrary.wiley.com/journal/6095

About the journal