Now showing items 1-10 of 110
Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems
(John Wiley & Sons Ltd, 2016-05)
During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior ...
Effect of damaged starch on the rheological properties of wheat starch suspensions
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged ...
BLUE MAIZE: MORPHOLOGY AND STARCH SYNTHASE CHARACTERIZATION OF STARCH GRANULE.
The use of pigmented maize varieties has increased due to their high anthocyanins content, but very few studies are reported about the starch properties of these grains. The aim of this work was to isolate the starch ...
Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis
The effect of mechanical damage on wheat starch granules surface, at a microstructural level, was investigated by scanning electron microscopy (SEM), environmental scanning electron microscopy (ESEM), atomic force microscopy ...
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
(Association of Food Scientists and Technologists of India, 2016-10)
The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged ...
Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage
(ELSEVIER SCI LTDOXFORD, 2012)
The high water content in maca (Lepidium meyenii W.) roots combined with the damage produced during or after harvest makes them vulnerable to attack by enzymes and microorganisms. Although starch degradation has been ...
Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping process (IMDS) for a Brazilian corn hybrid
(Amer Assoc Cereal Chemists, 2002-01-01)
Effect of lactic acid, SO2, temperature, and their interactions were assessed on the dynamic steeping of a Brazilian dent corn (hybrid XL 606) to determine the ideal relationship among these variables to improve the ...
Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
(Wiley Blackwell Publishing, Inc, 2016-08)
The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. ...
Influence of low and high levels of grain defects on maize wet milling
(Elsevier Sci LtdOxfordInglaterra, 2002)
High-impact wet-milling: Effects of steeping conditions on rice starch attributes
(Wiley VCH Verlag, 2016-11)
Planetary ball wet-milling of rice was evaluated in comparison with traditional wet-milling. The effect of alkali and surfactant concentrations on starch recovery and purity, crystallinity loss, pasting profile, and gel ...