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References in periodicals archive ?
Hydroxypropyl starch has a hydroxypropyl group attached to it, which hinders the hydrogen bond polymerization of starch molecules, which causes the starch gelatinization temperature to decrease, the stability of the paste liquid to be enhanced, the transparency to be improved, the mechanical strength of the starch film to increase, and the barrier property to be enhanced [42].
The results revealed that incorporation of 30% buttermilk in pan and pita bread formulations significantly improved the rheological properties (water absorption capacity, dough development time, gelatinization temperature, and peak viscosity), physical properties (bread weight, volume, and specific volume), and sensory quality of pan and pita bread.
The thermal analysis showed that the SNP are more thermally instable and have a lower gelatinization temperature when compared to starch.
Effect of cytoplasm on the expression of white centre and gelatinization temperature in rice (Oryza sativa L.).
Amylase activity and gelatinization temperature of wheat flour were obtained by placing the samples in Brabender amylograph-E (GmbH and Co.
In most of the industrial applications, the starches need to be suspended in water above their gelatinization temperatures. The resultant adhesive viscosity depends on many key parameters including starch type, solid concentration, pH, stirring rate, heating rate, maximum temperature, reaction time, presence of impurities, etc.
The typical parameters: moisture 9.15-10.00 %, pH 5.2-5.8, protein 0.39-0.44 %, bulk density 0.71-0.88 g/[cm.sup.3], amylose 28 % and gelatinization temperature 62 [degrees]C.
Given that the kitchen garbage in China usually undergoes a heating process, the corresponding gelatinization temperature and heat should be lower than those of raw starch.
Juliano and Perez (1986) found that the higher the protein content of rice, the higher the gelatinization temperature hence, cooking time.