Effects of Hydrophobicity of Starch Granule Surface on Wheat Products: Importance of Wheat Starch Granule Surface Protein
نویسندگان
چکیده
منابع مشابه
Changes in Wheat Starch Crystallinity During Staling of Flat Breads: Effects of Protein on Retrogradation
ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. The crystallization enthalpy (∆H), peak temperature (Tp) and onset point temperat...
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ژورنال
عنوان ژورنال: KAGAKU TO SEIBUTSU
سال: 2017
ISSN: 0453-073X,1883-6852
DOI: 10.1271/kagakutoseibutsu.55.457