Starch retrogradation and firming of bread containing hydroxypropylated, acetylated, and phosphorylated cross-linked tapioca starches for wheat floor

Cereal Chemistry

Volumn 82, Issue 6, 2005, Pages 639-644

  Miyazaki, M ^a,b   Maeda, T ^a,c   Morita, N ^a  

^a Osaka Prefecture University   (Japan)

^b Matsuda Hirata Sekkei Co   (Japan)

^c HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; FOOD PRODUCTS; GRANULATION; PHOSPHORYLATION;

BREAD CRUMBS; CHEMICALLY MODIFIED; CROSS-LINKED TAPIOCA STARCHES; FILLER PARTICLES; GRANULAR STRUCTURESS; MATRIX; MODIFIED STARCHES; STARCH RETROGRADATION; TAPIOCA STARCH; WHEAT FLOURS;

PARTICLES (PARTICULATE MATTER);

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 27744504898     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0639     Document Type: Article

References (21)

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