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 language | English |
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Title of host publication | Developments in Food Engineering |
Editors | Toshimisa Yano, Ryuichi Matsuno, Kozo Nakamura |
Place of Publication | London |
Pages | 161-163 |
ISBN (Electronic) | 978-1-4615-2674-2 |
DOIs | |
Publication status | Published - 1994 |
MoE publication type | A4 Article in a conference publication |
Event | 6th International Congress Engineering and Food - Chiba, Japan Duration: 23 May 1993 → 27 May 1993 |
Conference
Conference | 6th International Congress Engineering and Food |
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Country/Territory | Japan |
City | Chiba |
Period | 23/05/93 → 27/05/93 |