The Retrogradation of Concentrated Wheat Starch Systems

The ageing of non‐expanded wheat starch extrudates containing 37% and 51% water on a dry solids basis (d.s.b.) at 25°C was studied using Differential Scanning Calorimetry (DSC), Wide Angle X‐ray Diffraction (XRD), proton Nuclear Magnetic Resonance (NMR) relaxometry and Dynamic Mechanical Thermal Ana...

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Veröffentlicht in:	Die Stärke 2005-01, Vol.57 (1), p.16-24
Hauptverfasser:	Lionetto, Francesca, Maffezzoli, Alfonso, Ottenhof, Marie-Astrid, Farhat, Imad A., Mitchell, John R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries DMTA DSC Food industries Fundamental and applied biological sciences. Psychology NMR Starch and starchy product industries Starch crystallisation XRD
Online-Zugang:	Volltext
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