摘要:

AbstractData were obtained at 25°C on thermal conductivities of slurries of starch in a carbon tetrachloride‐ethyl benzene mixture having a density equal to that of the starch. The thermal conductivity of granular ordinary corn starch was estimated to be 0.125 B.t.u.‐foot per hour‐foot2‐0F by calculation and by extrapolation from the slurry data. The thermal conductivities of granular corn starches decreased with increasing amylose

ISSN:0038-9056    

DOI:10.1002/star.19700220202

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

AbstractData from several sources were pooled to develop a regression equation for predicting the heat capacity of either flour or unmilled wheat at specified temperatures and moisture contents. Similarly, relationships were developed for predicting the heat of hydration of flour at specified moisture contents. Finally, this information was used to prepare a table of enthalpy values for flour.

ISSN:0038-9056    

DOI:10.1002/star.19700220203

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

AbstractCorn starch has been dextrinized at a bath temperature of 125°–213°C. In certain cases, the moisture content of the starch was reduced to 2% before it was subjected to dextrinization. Under the various conditions of dextrinization, the changes that take place in the properties of starch such as solubility, reducing power, alkali lability, intrinsic viscosity and β‐amylolysis have been recorded. These results show that at lower temperatures of 125° and 150°C hardly any reaction is perceptible, the dextrinization reaction taking place at 200°C or thereabouts. Decreasing the moisture content of starch increases the rate of dextrinization reaction. Various theories of pyrodextrinization of starch are

ISSN:0038-9056    

DOI:10.1002/star.19700220204

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

Abstract1The application of sedimentation analysis to the calculation of specific surface area of various wheat starch fractions in conjunction with determination of lipid content indicated that much of the lipid is contained in the outer layer of the starch granule.2In order to rupture the lipid‐rich layer of the starch, it was necessary to heat the starch for long periods in 0.1 M sodium hydroxide at a temperature of 42°C. Nitrogen contents were reduced from 0.044% to less than 0.014% and reduction of the lipid content in a similar ratio was also achieved.3In ordinary refined starch fractions, ratios of the nitrogen content to lipid content were reasonably constant, similar to those obtained on the lipid separated from acid hydrolysates of 42 D. E. which suggests a close association between lipid and nitrogen. Crude starches, which had a greater proportion of their nitrogen in the form of gluten and pentosan proteins gave higher nitrogen to lipid ratios than the refined starch.4An approximately linear relationship between the percentage of nitrogen in the separated lipid and the D. E. of the hydrolysate was found to hold in the range 30–70 D. E. If it could be assumed that the same relationship held below 30 D. E., extrapolation to zero D. E., indicated a nitrogen content of 3.1% in the lipid of the starch. This takes into account practically all of the nitrogen of a refined wheat starch.5In order to limit the amount of lipid present in wheat starch hydrolysates and thereby reduce the number of problems encountered in processing wheat starch into refined syrups, the fine granules should be removed efficiently. This would reduce the extent of foaming when hydrolysates are partially neutralised, and improve the efficiency of the filtering opera

ISSN:0038-9056    

DOI:10.1002/star.19700220205

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

摘要:

AbstractBiochemical‐Technological Studies on Wet‐Processing of Maize. Part 2. The Change in the Composition of Steeping Water During the Steeping Process.1. The time, for which the steeping water stays in a countercurrent steeping battery of 8 tanks, is about 20 h and should not be regarded as the steeping time of maize. 2. The changes in the composition of steeping water (dry matter, SO2content, nitrogen substances, reducing substances, mineral substances, lactic acid) have been examined in the normal technological steeping cycle (without interruption of maizemilling), during the 40–50 hours' milling break as well in a laboratory‐one‐tank system, and from this resulting indications as to the processes taking place within the maize grain have been obtained.From the interior of the grain, substances that have become soluble by secondary reactions (SO2, enzymes) get into the steeping water beside substances that have been present in soluble form from the v

ISSN:0038-9056    

DOI:10.1002/star.19700220206

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700220207

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700220208

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700220210

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700220213

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19700220201

出版商:WILEY‐VCH Verlag GmbH    

年代:1970

数据来源: WILEY