SharePhase transitions of rice starch and flour gels.
Les transitions de phase d'amidon de riz et de gels de farine.
Author(s) : HUANG R. M., CHANG W. H., CHANG Y. H., LII C. Y.
Type of article: Article
Summary
Application of differential scanning calorimetry to measuring the temperatures of the glass transition and fusion of starch and flour gels belonging to the waxy, japonica and indica varieties. Effects of water content, saccharose and sodium chloride addition, and storage temperature (-18 to -5 deg C) on the thermal properties.
Details
- Original title: Les transitions de phase d'amidon de riz et de gels de farine.
- Record ID : 1995-3700
- Languages: French
- Source: Cereal Chem. - vol. 71 - n. 2
- Publication date: 1994
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Indexing
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Themes:
Seeds and plants;
Bakery and confectionery products - Keywords: Vitrification; Starch; Glass transition; Flour; Rice; Colloidal suspension; Bakery product; Freezing
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