Results 181 to 190 of about 7,526 (216)

Structural Characteristics of Gelatinized Starch

Starch - Stärke, 1985
AbstractDescriptions and interpretations of gelatinized starch structure are dependent on electron microscopical sample preparation techniques. Complete destruction of starch granule integrity is effected by slow freezing and fast drying procedures. Fast freezing rates and controlled sublimation of ice are necessary for maximum structural preservation.
E. Varriano‐Marston, K. Zeleznak, A. Nowotna   +2 more
openaire   +1 more source

GELATINIZATION OF STARCH IN BAKED PRODUCTS

Journal of Food Science, 1980
ABSTRACT Scanning electron photomicrographs of starch isolated from white bread, sugar cookies, pie crust, angel food cake, cake doughnuts and cinnamon rolls revealed that the proportion of folded and deformed granules, an indication of the extent of gelatinization and pasting, varied from relatively few granules in sugar cookies to ...
D. R. LINEBACK, E. WONGSRIKASEM
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Starch gelatinization in ohmic heating

Journal of Food Engineering, 1997
Abstract The effect of starch gelatinization on electrical conductivity (σ) was investigated in this study. Suspensions of corn and potato starch were prepared with a starch:water ratio of 1:5 (w/w) by mixing with the appropriate amount of water. Suspensions were ohmically heated with agitation to 90 °C by AC at 60 Hz, and a voltage gradient of 20 V ...
Wei-Chi Wang, Sudhir K. Sastry
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Thermal Conductivity of Gelatinized Starches

Journal of Food Science, 1991
ABSTRACT The thermal conductivity (k) of gelatinized high‐amylose and high‐amylopectin starches was determined, using the heated probe method. The granular starches, mixed with distilled water at 1 to 4 kg water/ kg dry solids, were gelatinized at 120°C.
Z.B. MAROULIS, K.K. SHAH, G.D. SARAVACOS
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Gelatinization kinetics of amaranth starch

International Journal of Food Science and Technology, 2001
Abstract The influence of the water:starch ratio and heating rate on the gelatinization of amaranth starch was investigated using differential scanning calorimetry. Onset and peak temperatures did not vary significantly with increase of water content, whereas the completion temperature decreased by more than 14 °C when the water content ...
Andrea Calzetta Resio, Constantino Suarez   +1 more
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Starch Gelatinization and Modification

2022
Swati Sethi, Poonam Choudhary, Prerna Nath, O. P. Chauhan   +3 more
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Gelatinization of Crosslinked Potato Starch

Starch - Stärke, 1985
AbstractThe gelatinization temperature of crosslinked potato starch suspended in water was measured as a function of the water content of the sample. The resultant data were analysed using the thermo‐dynamic theory of melting in polymer‐diluent systems.
openaire   +1 more source

Recent progress in understanding starch gelatinization - An important property determining food quality

Carbohydrate Polymers, 2022
Cheng Li
exaly  

Measurement of starch gelatinization using a spectrophotometer

Food Hydrocolloids, 2023
Chengdeng Chi
exaly  

The Gelatinization of Starch

Canadian Institute of Food Science and Technology Journal, 1979
openaire   +1 more source