Starch transformation in bran-enriched extruded wheat flour

Carbohydrate Polymers

Volumn 85, Issue 1, 2011, Pages 65-74

  Robin, Frédéric ^a,b   Théoduloz, Christine ^a   Gianfrancesco, Alessandro ^a   Pineau, Nicolas ^a   Schuchmann, Heike P ^b   Palzer, Stefan ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Amorphous state; Cereals; Cooking extrusion; Dietary fibers; Glass transition; Material properties; Starch

Indexed keywords

EXTRUSION; GLASS; MATERIALS PROPERTIES; SOLUBILITY; STARCH; TEMPERATURE;

AMORPHOUS STATE; BARREL TEMPERATURE; CEREALS; DIETARY FIBERS; EXPANSION PROPERTIES; EXTRUSION CONDITIONS; SORPTION ISOTHERMS; STARCH TRANSFORMATION;

GLASS TRANSITION;

TRITICUM AESTIVUM;

EID: 79953654467     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.01.051     Document Type: Article

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