Possibilities in the food industry of utilizing modified starch products
1990
Foldhazy, P. | Morvai, E. | Fidrus, T. (Kerteszeti es Elelmiszeripari Egyetem, Budapest (Hungary). Elelmiszerkemiai es Taplalkozastudomanyi Tanszek)
The possibility of utilizing Hungarian made modified starch products as additives in jam manufacture and bread baking was investigated. Oxidized starch proved to be suitable for use in jams of reduced carbohydrate content and higher fruit percentage, mainly of harder flesh fruits /apples, plums/. In the case of soft flesh fruits /raspberry, strawberry/ the pectin content should not be neglected. Oxidized starches of different origin were tested for use in bread. It was found that oxidized potato starch increases the water absorption capacity of flour, the volume of the loaf and improves the quality of crumb.
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