Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels
1. Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels

لیدا شاهسونی مجرد

دوره 14، شماره 3 ، مرداد و شهریور 1397، ، صفحه 1-16

http://dx.doi.org/10.22067/ifstrj.v14i3.66501

چکیده
  Textural, thermal and microstructural properties of single component gels and binary composite gels (BCG) of high amylose corn starch (Hylon VII) mixed with wheat flour at different wheat flour/Hylon VII (WF/H) ratios (95:5, 90:10 and 85:15) and temperatures (100, 121 and 135ºC) were investigated. The visual appearance showed that as Hylon VII was increased ...  بیشتر