Enzymatic Hydrolysis of Amaranth Flour - Differential Scanning Calorimetry and Scanning Electron Microscopy Studies

High‐protein amaranth flour (HPAF) and carbohydrate rich fraction (CRF) were produced from raw flour in a single‐step process using a heat‐stable α‐amylase preparation. Protein content of flour increased from 15 to about 30 or 39% at liquefaction temperatures of 70 or 90°C, respectively, and 30 min...

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Veröffentlicht in:	Die Stärke 1989, Vol.41 (11), p.424-428
Hauptverfasser:	De La Rosa, A. P. Barba, Paredes-López, O., Cárabez-Trejo, A., Ordorica-Falomir, C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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