Leelavathi, K. and Indrani, D. and Sidhu, J. S. (1987) Amylograph pasting behaviour of cereal and tuber starches. Starch/Staerke, 39 (11). 378-381, 20 ref..
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Abstract
The pasting characteristics in terms of peak viscosity (P), hot paste
viscosity (HI, cold paste viscosity (C) and at the selected fixed peak
viscosities, the various ratios i. e.. breakdown (H/P). setback (UP).
total setback (C/H) and relative breakdown, BD,, (P-H)/(C-H) to
distinguish the starches from different species, are reported. Important
differences in these Characteristics among various starches have been
observed. The amount of soluble amylose present in a starch, significantly
affected its tendency for retrogradation. The breakdown (HIP).
setback (UP), total setback (C/H) ratios and especially the relative
breakdown (BD,) can be made use of in distinguishing the starches from
different species of wheat.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | cereals, tuber, starches, pasting behaviour |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 May 2016 06:55 |
| Last Modified: | 22 Oct 2018 05:51 |
| URI: | http://ir.cftri.res.in/id/eprint/2981 |
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