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THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI

โœ Scribed by NESLI SOZER; AHMET KAYA; ALI COSKUN DALGIC

Book ID
111346922
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
165 KB
Volume
39
Category
Article
ISSN
0022-4901

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The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G', and the phase angle, 6, were found to be most sensitive to the composition of the star