Different Starches in the Presence of Hydrocolloids
نویسندگان
چکیده
منابع مشابه
Viscoelastic Properties of Starch and Non-Starch Thickeners in Simple Mixtures or Model Food
Texture change can be achieved by adding hydrocolloids that in small quantities bind large amounts of water and can then control both structure and texture. Starches belong to the same category of hydrocolloids, although they are used in a wide range of products either as raw materials or as food additives. Starches can differ with respect to the amylose content depending on their origin, or ca...
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