Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices

Carbohydrate Polymers

Volumn 122, Issue , 2015, Pages 169-179

  Collar, Concha ^a   Jiménez, Teresa ^a   Conte, Paola ^a,b   Piga, Antonio ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Ancient cereals; Bread; Differential Scanning Calorimetry; Legumes; Pseudocereals; Starch hydrolysis; Thermal transitions

Indexed keywords

CALORIMETERS; CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; HYDROLYSIS;

ANCIENT CEREALS; BREAD; LEGUMES; PSEUDOCEREALS; STARCH HYDROLYSIS; THERMAL TRANSITIONS;

STARCH;

AMYLOSE; LIPID; STARCH; WATER;

ANGIOSPERM; BREAD; CHEMISTRY; DIGESTION; FLOUR; HYDROLYSIS; KINETICS; TEMPERATURE;

AMYLOSE; ANGIOSPERMS; BREAD; DIGESTION; FLOUR; HYDROLYSIS; KINETICS; LIPIDS; STARCH; TEMPERATURE; WATER;

EID: 84921476713     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.12.083     Document Type: Article

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