Influence of salts on starch degradation: Part II - Salt classification and caramelisation

Starch/Staerke

Volumn 63, Issue 11, 2011, Pages 676-682

  Moreau, Lydie ^a   Bindzus, Wolfgang ^a   Hill, Sandra ^b  

^a Nestlé and General Mills ^*  (Switzerland)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Caramelisation; Degradation; Salt; Starch

Indexed keywords

CARAMELISATION; COLOUR REACTIONS; CRYSTALLINITIES; DIRECT INTERACTIONS; DRY WEIGHT; HOFMEISTER SERIES; IONIC ENVIRONMENT; MAIZE STARCH; STARCH CRYSTALLINITY; STARCH DEGRADATION; STARCH GRANULES; STARCH-BASED; TYPE OF SALT; WET WEIGHT;

CALCIUM CHLORIDE; COLOR; DEGRADATION; GLUCOSE; GRANULATION; HEAT TREATMENT; POTASSIUM IODIDE; SODIUM CHLORIDE;

STARCH;

ZEA MAYS;

EID: 80055038168     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100032     Document Type: Article

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