- Tytuł:
- Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches
- Autorzy:
-
Krystyjan, Magdalena
Ciesielski, Wojciech
Gumul, Dorota
Buksa, Krzysztof
Ziobro, Rafał
Sikora, Marek - Powiązania:
- https://bibliotekanauki.pl/articles/972985.pdf
- Data publikacji:
- 2017
- Wydawca:
- Polska Akademia Nauk. Instytut Agrofizyki PAN
- Tematy:
-
cereal starch
gelatinization
freeze-drying
process - Opis:
- The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.
- Źródło:
-
International Agrophysics; 2017, 31, 3; 357-365
0236-8722 - Pojawia się w:
- International Agrophysics
- Dostawca treści:
- Biblioteka Nauki
Artykuł