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Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
rice starch linseed gum pasting properties thermal properties blends
2015/12/30
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the
starch properties as an alternative to chemical and enzymatic modification. In th...
The Pasting Properties of Flour and Starch in Wheat Grain Damaged by α-Amylase
α-amylase wheat flour wheat starch
2009/6/17
We sought to determine the effects of sprout-induced α-amylase on the pasting properties of flour and starch in wheat grain. To accomplish this, we used grain from five winter and two spring wheat cul...
Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis
Flour blends amylose extrudate pasting
2008/11/1
Acha and soybean flours were mixed in five ratios 100:0, 87.5:12.5, 75:25, 62.5:37.5 and 50:50% of acha and soy flour respectively. The moisture content of the blends was adjusted to 15, 20, 25, 30 an...