Surplus bread is a major bakery side stream that should be strictly kept within the human food chain to reduce waste and ensure resource efficiency in baking processes. Optimally, surplus recycled as dough ingredient, however, this known detrimental volume texture of bread. The purpose study was investigate how gelatinized starch bread, untreated or enzymatically hydrolyzed, affects development...

The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness ultrasound in incorporating CEO into filmogenic solution was evaluated, comparison use magnetic stirring. OFs were characterized relation physical properties, disintegration time, surface pH and total phenolic compounds content...

In this study, the interactions of wheat starch (WS) and tannic acid (TA) were investigated for their gelatinization, pasting, structural, rheological properties digestibility starch. TA was either complexed with (WS-TA complexes) or mixed mixtures) right before characterization its properties. The increase melting enthalpy temperature range (Tpeak - Tonset) associated amylose-lipid complex in ...

In this study, we compared the texture of four varieties potato paste (potato, sweet potato, taro and yam) with 80% moisture content to clarify most suitable for use by elderly persons dysphagia. Taro was found have greater softness less stickiness, approximating those commercially available care foods, better cohesiveness in oral cavity other varieties. The results suggested that starch is gel...

introduction: biodegradable films for food packaging applications have attracted an increasing amount of consideration over the last two decades, predominantly due to environmental pollution and the realization that our petroleum resources are not infinite. starch, which is one of the natural biopolymers, has been considered as one of the best candidates primarily because of its processbility, ...

ABSTRACT High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by ?-1,6 glycosidic bond at the terminal point of chain, forming MWS-1000. In this study, physical properties MWS-1000 were characterized, advantages its use as a food modifier described. From rheological calorimetric studies, it found that does not undergo retrogradati...

The controlling importance of microstructure in deep-fat frying has been greatly recognized when studying oil absorption mechanisms. This knowledge should be considered when designing novel fabricated products and the use of non-destructive microscopic techniques could be helpful in doing so. Food products formulation by the combination of components derived from raw agricultural materials, or ...