期刊
CARBOHYDRATE POLYMERS
卷 75, 期 2, 页码 299-306出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2008.07.027
关键词
Corn; Starch granule; Swelling; Pasting; Flow properties; Texture; Rigidity; Gelatinization; Water binding capacity; Water solubility index
Relationships between swelling capacities, pasting properties, rotational flow behaviour and textural properties of hydro-thermally heated wet-milled starch granules from corn dried between 60 and 130 degrees C were investigated. High-drying temperatures applied during the corn drying process conferred to the wet-milled starch granules (WSG) such a rigidity which reduced their swelling capacities, their water binding capacities and their water solubility index after gelatinization. These granules changes affected their pasting characteristics, their flow behaviour and several textural parameters of gel formed from the wet-milled starch granule after gelatinization. The rigidity of granules was a major factor determining the formation of either starch pastes or gels. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据