Compositional changes in whole grain flours as a result of solvent washing and their effect on starch amylolysis

Food Research International

Volumn 44, Issue 1, 2011, Pages 167-173

  Kandil, Amin ^a   Li, Jihong ^a   Vasanthan, Thava ^a   Bressler, David C ^a   Tyler, Robert T ^b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Amylolysis; Barley; Corn; Flour; Solvent washing; Starch; Triticale; Wheat

Indexed keywords

AMYLOLYSIS; BARLEY; CORN; FLOUR; TRITICALE; WHEAT;

ENZYMATIC HYDROLYSIS; ETHANOL; GLUCOSE; GRAIN (AGRICULTURAL PRODUCT); HEXANE; MILLING (MACHINING); PHENOLS; SCANNING ELECTRON MICROSCOPY; SOLVENTS; STARCH; WATER CONTENT;

WASHING;

HORDEUM; TRITICOSECALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 78651414249     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.046     Document Type: Article

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