摘要:

AbstractThe granules of starch isolated from seeds ofAmarantus hypochondriacuswere found to be very small in size. They are angular and polygonal in shape. Compared to wheat starch, the starch ofA. hypochondriacushas a much lower amylose content, a lower swelling power, a higher solubility, a greater waterbinding capacity, a lower Amylograph viscosity value on cooling after heating of the starch slurry to 35 °C, and a higher gelatinization temperature range.Breads baked with flour milled from seeds of Amaranth had lower volumes and lower total scores at wheat flour substitution level of 10% or higher. The flavor of the bread was described as nutty and was preferred over the flavor of the white bread control. Farinograph peak times, stabilitites, and departure times decreased with increasing levels ofA. hypochondriacusflour in the blend. The farinograph data indicated a need for higher absorptions and shorter mixing times when using flour fromA. hypochondriacusas part of a composite flour in bread baking

ISSN:0038-9056    

DOI:10.1002/star.19810330502

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe Isolation and physico‐chemical properties of the yam, elephant starch have been investigated. The yield of extracted starch was about 80%. The starch exhibited single stage swelling and moderate solubility in water and low resistance to solubilization by DMSO. The amylose content of the starch was found to be 24.5%. The viscosity decreased considerably during cooking at 90°C. The amylolytic susceptibility of the native and gelatinized starch with human salivary α‐amylase und glucoamylase have also been investi

ISSN:0038-9056    

DOI:10.1002/star.19810330503

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractAn international cooperative test was undertaken to determine the reproducibility of the revised simplified amylose assay in nine laboratories.

ISSN:0038-9056    

DOI:10.1002/star.19810330504

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe effect of storage after irradiation of corn grains on steeping process, starch isolation, quality of by‐products and fatty acids composition of germ oil was investigated. It was found that post‐irradiation storage led to a decrease in water absorption and protein solubilization during steeping process. The starch yield was lower, contained a high percentage of protein and was darker from above 500 Krads. Post‐irradiation caused a change in the proportions and disappearance or induced new fatty acids in the corn ger

ISSN:0038-9056    

DOI:10.1002/star.19810330505

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe effect of artificial drying at elevated temperature on various properties of a number of maize cultivars was investigated and the relationship between these properties and wet milling properties was studied with the object of developing a rapid method for detection of heat damage with regard to milling properties. Some of the properties studied provided an indication of damage though owing to varietal differences and other problems none of these properties appeared to be useful for the development of a method for the detection of this type of damage.

ISSN:0038-9056    

DOI:10.1002/star.19810330506

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractThe hydrolysates obtained after partial digestion, by porcine pancreatic α‐amylase, of laboratory prepared hydroxypropyl wheat starches (DS 0‐0.17) were separated into total digest, oligosaccharide and polysaccharide fractions. These fractions were analysed for blue value, reducing value, total carbohydrate and hydroxypropyl group content. It was found that increasing DS caused a decrease in reducing value, an increase in average degree of polymerisation and a greater proportion of oligosaccharide in the hydrolysate. The oligosaccharide fraction contained most of the modifying groups in the total digest and had approximately double the hydroxypropyl content of the undigested st

ISSN:0038-9056    

DOI:10.1002/star.19810330507

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

摘要:

AbstractCorn gluten water, rice gluten water and rice steep water resulting from wet milling were added to bread doughs. They improved the physical properties of the unyeasted dough such as resistance to extention, extensibility, water absorption and mixing requirement as well as resistance to stirring. Moreover, the palatability for Balady and European breads as well as the protein content, water soluble protein, and free amino acids were increased. The nutritional value of Balady bread protein was almost the same and showed that it is deficient only in threonine, methionine, isoleucine and lysine.

ISSN:0038-9056    

DOI:10.1002/star.19810330508

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330509

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330510

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19810330511

出版商:WILEY‐VCH Verlag GmbH    

年代:1981

数据来源: WILEY