Bhattacharya, K. R. (1979) Starch and its derivatives: Their properties and food uses. Proceedings of the symposium on the Status and Prospects of the Confectionery Industry in India, AFS. pp. 42-55.
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Abstract
Starch, a polymer of glucose, occurs abundantly in plants as reserve food in the form of semicrystalline granules.
These granules swell in water at high temperatures giving a viscous paste and, thereafter, a gel on
cooling. This ability to thicken and provide body is the principal factor in the food (and other industrial)
uses of starch. The properties of starch pastes and gels vary with the plant species and can also be modified
by a number of physical and chemical modifications of starch. A wide range of potential uses of starch in
foods is thus available.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Starch, potential uses, semicrystalline granule |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Apr 2012 04:47 |
| Last Modified: | 30 Apr 2012 04:47 |
| URI: | http://ir.cftri.res.in/id/eprint/5483 |
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