Effect of damaged starch on the rheological properties of wheat starch suspensions

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 233-239

  Barrera, Gabriela N ^a   Bustos, Mariela C ^a   Iturriaga, Laura ^d   Flores, Silvia K ^c   León, Alberto E ^a,b   Ribotta, Pablo D ^a,b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^d UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

Author keywords

Damaged starch; Flow properties; Pasting; Spontaneous gelatinization

Indexed keywords

CONSISTENCY COEFFICIENT; DAMAGED STARCH; FLOW BEHAVIORS; FLOW CURVES; FLOW PROPERTIES; PASTE VISCOSITY; PASTING; PASTING PROPERTY; PEAK HEIGHT; PEAK VISCOSITIES; POWER LAW MODEL; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SPONTANEOUS GELATINIZATION; STARCH SUSPENSION; THIXOTROPIC BEHAVIOR; TIME-DEPENDENT; WHEAT STARCH;

GELATION; GRANULATION; PARTICLE SIZE ANALYSIS; PARTICLES (PARTICULATE MATTER); RHEOLOGY; SUSPENSIONS (FLUIDS); VISCOSITY;

STARCH;

TRITICUM AESTIVUM;

EID: 84872069057     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.020     Document Type: Article

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