Aggregate formation and segregation of maize starch granules cooked at reduced moisture conditions

Starch/Staerke

Volumn 57, Issue 7, 2005, Pages 301-309

  Herrera Gómez, Alberto ^a   Canónico Franco, Marcia ^b   Ramos, Gonzalo ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b División Industrial   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Aggregation; Fractal; Segregation; Size distribution; Starch granule

Indexed keywords

AGGLOMERATION; CROPS; FRACTALS; HEAT TREATMENT; MOISTURE; REACTION KINETICS; SWELLING;

DESEGREGATION; GELATINIZATION; SIZE DISTRIBUTION; STARCH GRANULE;

STARCH;

AMYLOSE; HEATING; MOISTURE; REACTION KINETICS; STARCH; SWELLING;

LYCHNIS CHALCEDONICA; ZEA MAYS;

EID: 22744450340     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200400289     Document Type: Article

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20. That neighboring granules exhibit different degrees of gelatinization, even though they were exposed to similar conditions, is caused by the limitation on the moisture. If a granules begin its gelatinization process, it will rapidly absorb the water surrounding it, and will prevent close by granules to gelatinize.
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