Results 61 to 70 of about 16,434 (204)
THE HYDRATION OF STARCH BELOW THE GELATINIZATION TEMPERATURE
, 1943 The dilatancy of an aqueous starch suspension is particularly marked just above the freezing point and decreases with rise in temperature. The sedimentation volume increases correspondingly, and the degree of compactness of the sediment decreases with ...
Ira E. Puddington, Wilfred Gallay
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The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective [PDF]
, 2019 Understanding the gelatinization of starch requires a theoretical framework that can extract microscopic information from the literature's abundant experimental data in a quantitative manner.
Nicol, Thomas W.J. +4 more
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NAIVE MODEL OF STARCH GELATINIZATION KINETICS
, 1995 A naive model of starch gelatinization kinetics was constructed to determine a control parameter of the baking process (i. e. a baking index). Bread dough samples were instantaneously heated at different temperatures (60-90 degrees C) for varying times ...
R. SIMONETTA, B. ZANONI, A. SCHIRALDI
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Understanding Starch Gelatinization : the Phase Diagram Approach
, 2015 By constructing a detailed phase diagram for the potato starch–water system based on data from optical microscopy, synchrotron X-ray scattering and differential scanning calorimetry, we show that gelatinization can be interpreted in analogy with a ...
Kocherbitov, Vitaly, +3 more
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Grist size distribution and gelatinization temperature of malted sorghum
, 2004 The effect of particle size distribution of sorghum malt grist on gelatinization temperature of the sorghum mash was assessed with respect to sorghum variety ICSV400.
Etuk, B.R.
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New insights into gelatinization mechanisms of cereal endosperm starches
, 2018 A thorough understanding of starch gelatinization is needed to control starch functional properties for food processing and human nutrition. Here, we reveal the mechanism of structural disassembly of rice, maize and wheat starch granules during thermal ...
Les Copeland +5 more
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Gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide
, 2002 The gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide was investigated using light microscope. The starch was placed in a stainless steel chamber at atmospheric pressure and high CO2 pressures, 8 and 30 MPa as well as ...
da Cruz Francisco, José, +2 more
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FoodsWith an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and ...
Haixia Wu +3 more
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