A series of blend films comprised 88% hydrolyzed poly(vinyl alcohol) (PVA) with native cassava starch (NCS), high-oxidized (HCS), and pre-gelatinized (PCS) was prepared via solution casting. The blends were plasticized glycerol or glycerol-sorbitol mixture. structure each film characterized by Fourier-transform infrared spectroscopy X-ray diffraction analysis. Cross-sections the PVA/HCS PVA/PCS...

Cereal Chem. 87(5):409–414 Three factors (extent of chlorination, milling extraction rate, and particle-size reduction) in cake-baking functionality of Croplan 594W flour were explored using a Rapid Visco-Analyser (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects, but postmilling to reduce flour particle size was a less significant ...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

1. *Zeng, M., et al., Sources of variation for starch gelatinization, pasting and gelation properties in wheat. Cereal Chemistry, 1997. 74(1): p. 63-71. 2. *Zeleznak, K.J. and R.C. Hoseney, The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chemistry, 1986. 63(5): p. 407-411. 3. Zeleznak K.J. and H. R.C., The glass transition in starch. Cereal Chemistry, 1987. ...

A variety of water-retaining hydrogels possessing macroporous interiors resembling a honeycomb framework were developed by free radical polymerization acrylamide (AM), starch, and TEMPO-oxidized nanofibrillated cellulose (TONFC) (Poly (AM-co-TONFC/Starch) (PATS) hydrogels). With the help ultrasound, nano precipitated calcium carbonate (NPCC) was gelatinized in preformed NPCC suspension monomer ...

Occurrence of surplus bread (SB) is common in the baking industry. Edible can be utilized as a new dough ingredient; however, it creates technological challenges that affect quality bread. In this study, interactions SB with macromolecules were studied gluten-starch model system and subsequent Moreover, dextran or maltosyl-isomalto-oligosaccharides (MIMO) produced by dextransucrase preparation,...