Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment

Food Chemistry

Volumn 145, Issue , 2014, Pages 756-764

  Sun, Qingjie ^a   Han, Zhongjie ^a   Wang, Li ^a   Xiong, Liu ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Heat moisture treatment; Physicochemical properties; Sorghum flour; Sorghum starch

Indexed keywords

CONTROL SAMPLES; DIFFERENT MOISTURE CONTENTS; HEAT-MOISTURE TREATMENTS; HOLEY STRUCTURE; PASTING VISCOSITIES; PHYSICOCHEMICAL PROPERTY; SETBACK VISCOSITY; SORGHUM FLOUR;

ENTHALPY; GELATION; MOISTURE; SOLUBILITY; VISCOSITY;

STARCH;

STARCH;

ARTICLE; ENTHALPY; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; HEAT MOISTURE TREATMENT; HEAT TREATMENT; MOISTURE; PHYSICAL CHEMISTRY; SOLUBILITY; SORGHUM; VISCOSITY;

20% CONTENT MOISTURE HMT; 25% CONTENT MOISTURE HMT; AAC; AC; AMYLOSE CONTENT; APPARENT AMYLOSE CONTENT; CONCLUSION TEMPERATURE; DIFFERENTIAL SCANNING CALORIMETRY; DSC; ENTHALPY OF GELATINIZATION; FINAL VISCOSITY; FV; HEAT MOISTURE TREATMENT; HEAT-MOISTURE TREATMENT; HMT; HMT-20; HMT-25; IAC; INSOLUBLE AMYLOSE CONTENT; ONSET TEMPERATURE; PASTING TEMPERATURE; PEAK TEMPERATURE; PEAK VISCOSITY; PHYSICOCHEMICAL PROPERTIES; PT; PV; RAPID VISCO ANALYSER; RVA; SAC; SB; SETBACK VISCOSITY; SF; SOL; SOLUBILITY; SOLUBLE AMYLOSE CONTENT; SORGHUM FLOUR; SORGHUM STARCH; SP; SS; SWELLING POWER; T(C); T(C)-T(O); T(O); T(P); THE RANGE OF GELATINIZATION TEMPERATURE; TROUGH VISCOSITY; TV; ΔH;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; CHINA; CRYSTALLOGRAPHY, X-RAY; FLOUR; FOOD HANDLING; GELS; HARDNESS; HOT TEMPERATURE; KINETICS; MICROSCOPY, ELECTRON, SCANNING; PHYSICOCHEMICAL PHENOMENA; SEEDS; SHEAR STRENGTH; SOLUBILITY; SORGHUM; STARCH; SURFACE PROPERTIES; VISCOSITY; WATER;

EID: 84884389481     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.129     Document Type: Article

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