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100%

Kalinska E., Kowalczyk Z., Lada E.

Przegląd Gastronomiczny

2005

tom 59

nr 01

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Effect of selected methods of modifying of potato, wheat and maize starches on their physico-chemical properties

88%

Dluzewski M., Lada E., Latkowska J., Waczkowski W., Zdanowicz D.

Acta Alimentaria Polonica

1987

tom 13

nr 1

The physico-chemical properties of potato, wheat and maize starch, native and modified according to three methods, were studied. It was found that mild acid or enzymatic hydrolysis resulted in an increased temperature of starch pasting, a reduction of paste viscosity, and an increase of gel syneresis after defreezing. The physico-chemical changes brought about by phosphate modification were opposite to those induced by the acid and enzymatic modification. Studies of three fractions of potato starch differing in granule size showed that the changes due to modification increase with the decrease of average granule size.

Ograniczanie wyników

1 Acta Alimentaria Polonica

1 Przegląd Gastronomiczny

2 Lada E.

1 Dluzewski M.

1 Kalinska E.

1 Kowalczyk Z.

1 Latkowska J.

1 Waczkowski W.

1 Zdanowicz D.

1 2005

1 1987

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Zlote Gody

Effect of selected methods of modifying of potato, wheat and maize starches on their physico-chemical properties