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GELATINIZATION AND IN VITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTS

✍ Scribed by MICHAEL WOOTTON; MUHAMMAD ANWAR CHAUDHRY

Book ID
108804610
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
275 KB
Volume
45
Category
Article
ISSN
0022-1147

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## Abstract The __in vitro__ digestibilities of potato granules and flakes were compared. The digestibility of flakes was superior to that of granules. By drum‐drying mashed potatoes, as is customary in the manufacture of flakes, the digestibility was improved, whereas by repeatedly drying and wett