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Effect of low molecular weight dextrins on gelatinization and retrogradation of starch

✍ Scribed by Encarna Durán; Alberto León; Berta Barber; C. Benedito de Barber

Publisher
Springer
Year
2001
Tongue
English
Weight
170 KB
Volume
212
Category
Article
ISSN
0044-3026

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A BS TRA CT The changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of t