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Physicochemical properties of cross-linked-annealed wheat starch

โœ Scribed by Majzoobi, Mahsa; Sabery, Bahareh; Farahnaky, Asgar; Karrila, Taewee Tongdang

Book ID
113111722
Publisher
Iran Polymer and Petrochemical Institute
Year
2012
Tongue
English
Weight
539 KB
Volume
21
Category
Article
ISSN
1026-1265

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โœ Toufeili, Imad; Habbal, Youssef; Shadarevian, Sossy; Olabi, Ammar ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 95 KB ๐Ÿ‘ 2 views

Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with signiยฎcantly (P `0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g k