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 ...

Cereal Chem. 69(5):542-546 The changes in rheological properties of a wheat flour dough due to the wheat flour dough were clearly influenced both by the type of the addition of enzymes were measured. The dough, made of flour of a-amylase and by mixing protease with the a-amylase. The presence of standard baking quality, was characterized by oscillatory measurements a-amylases caused a decrease ...

The effects of mixing orders tannic acid (TA), starch, and ?-amylase on the enzyme inhibition TA were studied, including with before starch addition (order 1), pre-gelatinized 2) co-gelatinizing 3). It was found that always highest for order 1 because could bind active site thoroughly digestion occurred. Both 2 3 reduced through decreasing binding enzyme, which resulted from non-covalent physic...

For starch digestion to glucose, two luminal α-amylases and four gut mucosal α-glucosidase subunits are employed. The aim of this research was to investigate, for the first time, direct digestion capability of individual mucosal α-glucosidases on cooked (gelatinized) starch. Gelatinized normal maize starch was digested with N- and C-terminal subunits of recombinant mammalian maltase-glucoamylas...

Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...

Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means of DSC, we have demonstrated for the first time that at low water contents, the enthalpy change of retrograded starc...

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...

Use of starch solution as feed for butanol bioconversion processes employing Clostridium beijerinckii BA101 may have added economic advantage over the use of glucose. Acetone butanol ethanol (ABE) was produced from 30 gL(-1) starch solution using a continuous process. The bioreactor was fed at a dilution rate of 0.02 h(-1) and starch solution/feed volume (3 L) was replaced every 72 h. The conti...