Journal
CARBOHYDRATE POLYMERS
Volume 73, Issue 4, Pages 548-557Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2007.12.034
Keywords
cereal flours; biodegradable material; thermoplastics; extrusion; SEM; Thermogravimetry; DSC; X-ray diffraction
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In this study, we compare physical properties of wheat starch and wheat-flour based materials. The comparison has been done using thermogravimetric, calorimetric, X-ray diffraction, mechanic and morphologic experiments conducted on a series of wheat-flour extruded materials. The wheat flour used here can be understood as a by-product of the farm-produce wheat flour. All data obtained by means of these experimental methods allow us to conclude that, basically no significant difference exists between our wheat-flour based and wheat-starch based materials. Only one clear difference occurs for the strain to break value which decreases by about 30% for wheat-flour based materials. (C) 2008 Published by Elsevier Ltd.
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