Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch

2017 ◽  
Vol 49 (3) ◽  
pp. 320-327 ◽  
Author(s):  
Lida Shahsavani Mojarrad ◽  
Ali Rafe
Keyword(s):  
Wheat Flour ◽  
Corn Starch ◽  
Rheological Characteristics ◽  
Composite Gels ◽  
High Amylose ◽  
Binary Composite

High-Amylose Corn Starch Fractions

1961 ◽  
Vol 13 (6) ◽  
pp. 215-222 ◽  
Author(s):  
Edna M. Montgomery ◽  
K. R. Sexson ◽  
F. R. Senti
Keyword(s):  
Corn Starch ◽  
High Amylose

Physical Properties and Chemical Structure of High-Amylose Corn Starch Fractions

1964 ◽  
Vol 16 (11) ◽  
pp. 345-351 ◽  
Author(s):  
Edna M. Montgomery ◽  
K. R. Sexson ◽  
R. J. Dimler ◽  
F. R. Senti
Keyword(s):  
Physical Properties ◽  
Chemical Structure ◽  
Corn Starch ◽  
High Amylose

Formation of Enzyme-Resistant Starch in Bread as Affected by High-Amylose Wheat Flour Substitutions

2005 ◽  
Vol 82 (6) ◽  
pp. 690-694 ◽  
Author(s):  
Pham Van Hung ◽  
Makoto Yamamori ◽  
Naofumi Morita
Keyword(s):  
Wheat Flour ◽  
Resistant Starch ◽  
High Amylose

High-Amylose Corn Starch/Konjac Glucomannan Composite Film: Reinforced by Incorporating β-Cyclodextrin

2021 ◽  
Vol 69 (8) ◽  
pp. 2493-2500
Author(s):  
Yiyuan Zou ◽  
Chao Yuan ◽  
Bo Cui ◽  
Haojie Sha ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Composite Film ◽  
Corn Starch ◽  
Konjac Glucomannan ◽  
High Amylose

scholarly journals Influence of VNIIMK 620 and Itil flax varieties on the rheological properties of wheat dough

2021 ◽  
pp. 33-36
Author(s):  
Tatyana Borisovna Kulevatova ◽  
Lyudmila Nikolaevna Zlobina ◽  
Svetlana Vitalyevna Lyascheva ◽  
Lyubov Vladimirovna Andreeva
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Absorption Capacity ◽  
Dispersed Phase ◽  
Rheological Characteristics ◽  
Water Absorption Capacity ◽  
Wheat Dough ◽  
Composite Mixture ◽  
The Stability ◽  
Torque Values

The influence of the mass fraction of flax in the composite mixture on the state of the carbohydrate – amylase complex of the studied system was studied. It was found out that the maximum viscosity of the suspension and the rate of starch gelation in a mixture of wheat flour with whole-ground flax is lower than in the suspension, where the dispersed phase was wheat flour, but higher than that, where the dispersed phase is flax. The influence of flax on the rheological characteristics of wheat dough in the Chopin+ Mixolaba protocol was revealed.  It is found out that with an increase in the mass fraction of flax in the composite mixture from 5 to 20%, the formation time of the test and its water absorption capacity increases, and the stability decreases. When the mass fraction of flax increases, the torque values at the extreme point of the function C2, which characterizes the dilution of the dough, increase; and at the point C5, which characterizes the retrogradation of starch, they decrease.  

scholarly journals Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality

2019 ◽  
Vol 10 (10) ◽  
Author(s):  
Khan MA ◽  
Mahesh C ◽  
Vineeta P ◽  
Sharma GK ◽  
Semwal AD
Keyword(s):  
Wheat Flour ◽  
Rheological Characteristics

Feasibility and characterization of the cycloamylose production from high amylose corn starch

2018 ◽  
Vol 95 (6) ◽  
pp. 838-848 ◽  
Author(s):  
Jiwoon Park ◽  
Shin-Joung Rho ◽  
Yong-Ro Kim
Keyword(s):  
Corn Starch ◽  
High Amylose
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