Thermal conversion of starch at low water activity

Kaisa Poutanen, Olavi Myllymäki, Karin Autio, Päivi Myllärinen, Tapani Suortti

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Abstract

The water solubility and swelling power of barley and oat starches were increased by treatment in aqueous ethanol at 150–170 °C. Viscosity curves of 8 % water dispersions of the partially depolymerized granular starch products at room temperature were comparable to those of native starch heated at 98 °C.
Original languageEnglish
Title of host publicationDevelopments in Food Engineering
EditorsToshimisa Yano, Ryuichi Matsuno, Kozo Nakamura
Place of PublicationLondon
Pages161-163
ISBN (Electronic)978-1-4615-2674-2
DOIs
Publication statusPublished - 1994
MoE publication typeA4 Article in a conference publication
Event6th International Congress Engineering and Food - Chiba, Japan
Duration: 23 May 199327 May 1993

Conference

Conference6th International Congress Engineering and Food
CountryJapan
CityChiba
Period23/05/9327/05/93

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  • Cite this

    Poutanen, K., Myllymäki, O., Autio, K., Myllärinen, P., & Suortti, T. (1994). Thermal conversion of starch at low water activity. In T. Yano, R. Matsuno, & K. Nakamura (Eds.), Developments in Food Engineering (pp. 161-163). https://doi.org/10.1007/978-1-4615-2674-2_46