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
• Format: Article
• Language: English
• Published: Elsevier 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/17377/

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 a...