Influence of non-starch polysaccharides isolated from wheat flour on the gelatinization and gelation of wheat starches

Food Hydrocolloids

Volumn 14, Issue 4, 2000, Pages 295-303

  Sasaki, T ^a   Yasui, T ^a   Matsuki, J ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

Author keywords

Gelatinization; Non starch polysaccharide; Wheat starch

Indexed keywords

CYCLODEXTRINS; GELATION; SHEAR FLOW; SHEAR STRAIN; STARCH; VISCOELASTICITY; VISCOSITY;

AMYLOSE CONTENT; CHEMICAL COMPOSITIONS; GELATINISATION; NON-STARCH POLYSACCHARIDES; PEAK VISCOSITIES; STARCH GELATINIZATION; VISCOELASTIC MEASUREMENTS; WHEAT CULTIVARS; WHEAT FLOURS; WHEAT STARCH;

ELASTIC MODULI;

AMYLOSE; POLYSACCHARIDE;

ARTICLE; CHEMICAL COMPOSITION; GELATINIZATION; HYDROPHILICITY; SOLUBILITY; VISCOELASTICITY; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0033829115     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00070-3     Document Type: Article

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