Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat

Food Chemistry

Volumn 172, Issue , 2015, Pages 504-514

  Yu, Jinglin ^a   Wang, Shujun ^a   Wang, Jingrong ^a   Li, Caili ^a   Xin, Quanwei ^a   Huang, Wei ^a   Zhang, Yan ^b   He, Zhonghu ^b   Wang, Shuo ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Functionality; milling; Starch; Structure; Wheat Laboratory

Indexed keywords

FOOD PRODUCTS; LABORATORIES; MILLING (MACHINING); STRUCTURE (COMPOSITION);

CRYSTALLINE STRUCTURE; FUNCTIONAL PROPERTIES; FUNCTIONALITY; IN-VITRO DIGESTIONS; ONSET TEMPERATURE; RELATIVE CRYSTALLINITY; THERMAL TRANSITIONS; VARIABLE DIFFERENCES;

STARCH;

STARCH;

ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; DIFFRACTION; DIGESTION; ENTHALPY; FLOUR; GRINDING; HYDRATION; IN VITRO STUDY; MELTING POINT; MORPHOLOGY; PARTICLE SIZE; SOLUBILITY; TEMPERATURE; THERMAL ANALYSIS; VISCOSITY; WHEAT; ANALYSIS; CHEMISTRY; FOOD HANDLING; HARDNESS; PROCEDURES; X RAY CRYSTALLOGRAPHY;

CRYSTALLOGRAPHY, X-RAY; FLOUR; FOOD HANDLING; HARDNESS; SOLUBILITY; STARCH; TEMPERATURE; TRITICUM;

EID: 84907486268     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.070     Document Type: Article

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