A Model for Quantitating Energy and Degree of Starch Gelatinization Based on Water, Sugar and Salt Contents

ABSTRACT A mathematical model defining the relation of moisture, sucrose and salt on the degree of starch gelatinization obtained from DSC, was developed. As moisture increased to 1.0g water, gelatinization rose to 85% and was complete at 1.5g water. Addition of 5% to 15% sucrose had no effect betwe...

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Veröffentlicht in:	Journal of food science 1990-03, Vol.55 (2), p.543-546
Hauptverfasser:	CHINACHOTI, P., STEINBERG, M.P., VILLOTA, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Food processing industry Fundamental and applied biological sciences. Psychology Starch and starchy product industries Water
Online-Zugang:	Volltext
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