Reference : Influence of drying temperature on functional properties of wet-milled starch granules
Scientific journals : Article
Life sciences : Biochemistry, biophysics & molecular biology
http://hdl.handle.net/2268/65752
Influence of drying temperature on functional properties of wet-milled starch granules
English
Malumba Kamba, Paul mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Massaux, Carine [ > > ]
Deroanne, Claude [ > > ]
Masimango, Thaddée mailto [ > > ]
Bera, François mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2009
Carbohydrate Polymers
Elsevier Science
75
299-306
Yes (verified by ORBi)
International
0144-8617
[en] Corn; granules; starch; pasting;viscosity; texture; drying; wet-milling ; Amidon; maïs; empesage; gonflement; viscosité; texture
[en] Relationships between swelling capacities, pasting properties, rotational flow behaviour and textural properties of hydro-thermally heated wet-milled starch granules from corn dried between 60 and 130°C were investigated. High-drying temperatures applied during the corn drying process conferred to the wet-milled starch granules (WSG) such a rigidity which reduced their swelling capacities, their water binding capacities and their water solubility index after gelatinization. These granules changes affected their pasting characteristics, their flow behaviour and several textural parameters of gel formed from the wet-milled starch granule after gelatinization. The rigidity of granules was a major factor determining the formation of either starch pastes or gels.
Researchers ; Professionals ; Students ; General public ; Others
http://hdl.handle.net/2268/65752
10.1016/j.carbpol.2008.07.027
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TFD-4T4Y5W7-1&_user=532081&_coverDate=01%2F22%2F2009&_alid=1220410222&_rdoc=3&_fmt=high&_orig=search&_cdi=5224&_sort=r&_docanchor=&view=c&_ct=4&_acct=C000026700&_version=1&_urlVersion=0&_userid=532081&md5=76f593b5d8ff1a361eac2fe41dd8b1cc

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