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Substitution of wheat with cassava starch

Nutrition & Food Science, 2017
Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration ...
Olufunmilola Olaitan Oladunmoye +3 more
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Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment

, 2021
Yongshuai Ma +5 more
semanticscholar +1 more source

Physicochemical Analysis of Wheat Starch

1992
Starch occurs as water-insoluble granules which are partially crystalline and birefringent when viewed between crossed polars. Wheat grains contain two main populations of granules, the larger A-type granules are formed early in seed development and have a major dimension ranging from 10–35 μm, the smaller B-type granules are formed later in ...
T. R. Noel, S. G. Ring, M. A. Whittam
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Wheat Starch

2021
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The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel

Food Hydrocolloids, 2023
Yanli Cui, Yunxiang Ma, Shenggui Zhang +2 more
exaly

The fractionation of wheat starch. Part viii. The phosphorus of wheat starch