搜索结果: 1-15 共查到“食品加工技术 starch”相关记录32条 . 查询时间(0.046 秒)
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
crystallinity modified starches extrudate complexes
2015/10/9
Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a tw...
Effect of process parameters on slowly digestible and resistant starch content in extrudates
extrusion cooking legumes starch digestibility distarch phosphate
2014/10/11
A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120–140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Starch tray with addition of different components foamed by baking process
calcium stearate foam polyvinyl alcohol potato starch waste frass waste paper pulp
2014/2/24
The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio betwee...
Texture and pasting properties of ultrasonically treated corn starch
corn starch ultrasound texture solubility pasting
2014/2/27
The effects of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on the textural and pasting properties of corn starch suspensions was examined. Suspensions were treated with dif...
Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
polyunsaturated fatty acid phospholipids starch gelatinization
2009/7/8
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
The Effect of Gelatinized Starch on Baking Bread
gelatinized starch white bread yukone MRI
2009/6/10
The effects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and ...
Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
bread staling texture wheat starch
2009/5/20
The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp...
The Possible Role of Starch in Oral Calcification: The In Vitro Formation of Hydroxyapatite is Regulated by a Combination of Protein and Mineral Content in Dietary Starch Flour
Amorphous calcium phosphate calcium phosphate precipitation dietary starch flours
2009/1/14
The effects of twelve kinds of dietary starch flour, i.e. rice (non-glutinous and glutinous), wheat (soft, medium, and hard), barley (roasted), buckwheat (inner layer and straight), corn, sweet potato...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Starch Gelatinization Total Bacterial Counts
2016/5/31
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Improvement of Potato Starch by Conjugating with ε-Poly(L-Lysine) through the Maillard Reaction
starch functional change ε-poly(L-lysine) conjugate antibacterial activity
2008/4/20
Slightly acid-treated potato starch (ATS) granules were conjugated with ε-poly(L-lysine) (PL) by using the Maillard reaction. Coomassie Brilliant Blue staining indicated the conjugation of PL to ATS. ...
Identification and Manipulation of Subsite Structure and Starch Granule Binding Site in Plant α-Amylase
α-amylase subsite starch granule
2008/4/20
In germinating plant seeds, α-amylases degrade starch accumulated in seeds, and that requires two functions: catalysis itself and starch granule binding ability. All plant α-amylases belong to the α-a...
Current Understanding on Starch Granule Structures
starch granule structure amylose amylopectin
2008/4/20
Starch is synthesized in semi-crystalline granular structures. Starches of different botanical origins possess different granular sizes, morphology, polymorphism and enzyme digestibility. These charac...
Determination and Analysis of the Starch Binding Domain of Streptococcus bovis 148 Raw-Starch-Hydrolyzing α-Amylase
Streptococcus bovis α-amylase linker starch binding domain CBM26
2008/4/20
We analyzed the functional structure of Streptococcus bovis 148 α-amylase (AmyA) to determine the starch binding domain (SBD) of this enzyme. Several derivative AmyAs and putative SBD segments were co...