Comparison of some physico-chemical properties of irradiated cereal starches, separated or contained in flour
1997
Gambus, H. | Zamrozniak-Rys, I. | Achremowicz, B. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow)
In the study, some physico-chemical properties of separated wheat starch from flour type 500 and 850, rye starch from flour type 720 and triticale starch from flour type 680 were compared. All starches were irradiated with medium doses of gamma rays: 2, 3 and 5 kGy directly (after their separation from flour) and in flour. The water binding capacity of starches, their solubility in water and reduction capacity were found to depend on the dose applied and method of irradiation, individually for each starch. Additional direct irradiation of all starches caused a smaller decrease in viscosity of starch pastes and stronger inhibition of the retrogradation process, in comparison to the starches separated from the irradiated flours
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