Preferred Characteristics of Starch Powder for Producing Starch Pearls by Disc Granulation

Nine representative starches (amylose content 1.9%–67.1%) from cereals, tubers, and legumes are selected as raw powders to produce starch pearls by disc granulation. All starch powders could be granulated into starch pearls, but the starch pearls made from waxy and high‐amylose corn starch are unabl...

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Veröffentlicht in:	Starch - Stärke 2023-09, Vol.75 (9-10)
Hauptverfasser:	Liu, Minjuan, Huang, Lei, Wan, Boyi, Ai, Fengling, Tian, Zhewei, Liang, Yuting, Wu, Jianyong, Liu, Chengmei
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin Amylose Cassava Cereals Cooking Correlation analysis Granulation Legumes Potatoes Raw materials Starch Starches Texture
Online-Zugang:	Volltext
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