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Influence of Phosphate Esters on the Annealing Properties of Starch

✍ Scribed by Per Muhrbeck; Bente Wischmann

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
59 KB
Volume
50
Category
Article
ISSN
0038-9056

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Viscoelastic properties of dispersions (60È300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0Γ‰20) and wheat Γ‘our have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network