Plasticization of Wheat Starch-Gluten Mixture under an Elevated Temperature
نویسندگان
چکیده
منابع مشابه
An Electron Spin Resonance Study of Stearic Acid Interactions in Model Wheat Starch and Gluten Systems
Confocal Scanning Laser Microscopy (CSLM) has advantages over conven tional light microscopy and electron microscopy. In particular the possibility to perform optical section ing, allowing the disturbance free observation of the three-dimensional internal structure, offers new possibilities in microstructural studies of food sys tems. The technique is further considered to be very valuable in t...
متن کاملEffect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation
Vital wheat gluten and lecithin (GL) (50:50, w/w) were dry blended in a coffee grinder and a 9.5% (w/v) aqueous slurry was jet-cooked (steam pressures of 65 psi/g inlet and 40 psi/g outlet) to disaggregate wheat gluten and facilitate better dispersion of the two components. The jet-cooked material was freeze-dried and stored at 0 8C for future use. The GL blend was added to pure food grade comm...
متن کاملNitrogen assimilation and growth of wheat under elevated carbon dioxide.
Simultaneous measurements of CO(2) and O(2) fluxes from wheat (Triticum aestivum) shoots indicated that short-term exposures to elevated CO(2) concentrations diverted photosynthetic reductant from NO(3)(-) or NO(2)(-) reduction to CO(2) fixation. With longer exposures to elevated CO(2), wheat leaves showed a diminished capacity for NO(3)(-) photoassimilation at any CO(2) concentration. Moreover...
متن کاملEFFECTS OF ELEVATED TEMPERATURE ON MECHANICAL BEHAVIOR OF AN ALUMINUM METAL MATRIX COMPOSITE
Effects of temperature on properties and behavior of a 20 vol % particulate SiC reinforced 6061 aluminum alloy and 6061 unreinforced Al alloy were investigated. Yield strength and elongation to failure were measured as a function of test temperatures up to 180^oC. In addition, the effects of holding time at 180^ oC on tensile properties and fracture mechanisms of the materials at this temperatu...
متن کاملStarch Characteristics Linked to Gluten-Free Products
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the Faculty of Agriculture, Kyushu University
سال: 1993
ISSN: 0023-6152
DOI: 10.5109/24023