Crystallinity in starch bioplastics
نویسندگان
چکیده
منابع مشابه
Changes in Wheat Starch Crystallinity During Staling of Flat Breads: Effects of Protein on Retrogradation
ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. The crystallization enthalpy (∆H), peak temperature (Tp) and onset point temperat...
متن کاملchanges in wheat starch crystallinity during staling of flat breads: effects of protein on retrogradation
abstract: the crystallinity of wheat starch in two types of flat breads was studied using differential scanning calorimetery. three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. the crystallization enthalpy (∆h), peak temperature (tp) and onset point temperat...
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ژورنال
عنوان ژورنال: Industrial Crops and Products
سال: 1996
ISSN: 0926-6690
DOI: 10.1016/0926-6690(95)00048-8