Thermal analysis of mixtures of wheat flour and potato starches

• Main Authors: Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura-Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro
• 格式: Article
• 語言: English
• 出版: Elsevier Inc. 2008
• 主題: QD Chemistry
• 在線閱讀: http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf; http://irep.iium.edu.my/24848/; http://dx.doi.org/10.1016/j.foodhyd.2007.01.003

Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch...