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Fractal structure of starch extrudates-investigation by small angle X-ray scattering

100%

Pikus S., Jamroz J., Kobylas E.

International Agrophysics

2000

tom 14

nr 1

Functional properties of starch extrudates. Part I. Dependence of extrudates properties on starch water content

100%

Gambus H., Golachowski A., Bala-Piasek A., Ziobro R., Nowotna A., Surowka K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1999

tom 02

nr 2

Starches such as potato, corn and wheat with 16 and 24% of moisture content were extruded in a single-screw extruder. Moisture content determines extruded starch properties. Extrudates from starch with a lower moisture content (16%) are characterized by lower density, higher expansion ratio, lower hardness and force used for crumbling as well as lower water binding capacity and higher solubility in comparison with extrudates from starch with a higher moisture content (24%).

Starch extrudates as a source of low molecular dextrins slowing down bread staling

80%

Ziobro R., Gambus H., Nowotna A., Bala-Piasek A., Sabat R.

Żywność Technologia Jakość. Suplement

1998

tom 05

nr 4

251-258

New possibilities in the starch extrudates investigations

71%

Jamroz J., Hajnos M., Sokolowska Z.

Żywność Technologia Jakość

1996

nr 2

183-190

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 International Agrophysics

1 Żywność Technologia Jakość

1 Żywność Technologia Jakość. Suplement

2 Bala-Piasek A.

2 Gambus H.

2 Jamroz J.

2 Nowotna A.

2 Ziobro R.

1 Golachowski A.

1 Hajnos M.

1 Kobylas E.

1 Pikus S.

1 Sabat R.

1 Sokolowska Z.

1 Surowka K.

1 2000

1 1999

1 1998

1 1996

Wyniki wyszukiwania

Fractal structure of starch extrudates-investigation by small angle X-ray scattering

Functional properties of starch extrudates. Part I. Dependence of extrudates properties on starch water content

Starch extrudates as a source of low molecular dextrins slowing down bread staling

New possibilities in the starch extrudates investigations