Chemical and physicochemical characterization of commercial breakfast cereals

Cereal Foods World

Volumn 43, Issue 8, 1998, Pages 644-645

  Bucher, Stefan Klaus ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040579220     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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3. Bailey L. N., Hauck, B. W., Sevatson, E. S., and Singer, R. E. Systems for manufacture of ready-to-eat breakfast cereals using twin-screw extrusion. Cereal Foods World 36:863, 1991.
4. Richmond, P. and Smith, A. C. Rheology structure and food processing. In: Food Structure and Behavior. J. M. V. Blanshard, P. Lillford, Eds. Academic Press, Orlando, FL 1987.
5. AACC Method 44-15A, Moisture - Air Oven Methods, first app. Oct. 1994. Approved Methods of the American Association of Cereal Chemists, 9th ed. The Association, St. Paul, MN, 1995.
6. El-Dash, A. A., Gonzales, R., and Ciol, M. Response surface methodology in the control of thermoplastic extrusion of starch. In: Extrusion Cooking Technology. R. Jowitt, Ed. Elsevier Applied Science Publ., London, 1984.
7. Whalen, P. J. Detection of differences in corn quality for extrusion processes by rapid visco analyser. Cereal Foods World 43:69, 1998.
8. Gomez, M. H. and Aguilera, J. M. A physicochemical model for extrusion of corn starch. J. Food Sci. 49:40, 1984.
9. Spies, R. D. and Hoseney, R. C. Effect of sugars on starch gelatinization. Cereal Chem. 59:128, 1982.
10. Kohyama, K., and Nizhinari, K. Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch. J. Agric. Food Chem. 39:1406, 1991.
11. Paredes-Lopez, O. and Hernandez-Lopez. Application of differential scanning calorimetry to amaranth starch gelatinization - Influence of water, solutes, and annealing. Starch/Staerke 43:57, 1991.
12. Elliason, A. C. Differential scanning calorimetry studies on wheat starch-gluten mixtures. Effect of gluten on the gelatinization of wheat starch. J. Cereal Sci. 1:199, 1983.