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Gelatinisation and Retrogradation Behaviour of Some Starch Mixtures

✍ Scribed by Fernando E. Ortega-Ojeda; Ann-Charlotte Eliasson

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
441 KB
Volume
53
Category
Article
ISSN
0038-9056

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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