Viscosity Studies on Wheat Starch PDF Download

Author: Raymond Ernest Carlson
Publisher:
ISBN:
Category : Starch
Languages : en
Pages : 68

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Author: Olaf Selmer Rask
Publisher:
ISBN:
Category : Starch
Languages : en
Pages : 114

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Author: Hugh Cornell
Publisher: CRC Press
ISBN: 1000725448
Category : Technology & Engineering
Languages : en
Pages : 446

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Book Description
"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.

Author: Roy L. Whistler
Publisher: Academic Press
ISBN: 0323139507
Category : Technology & Engineering
Languages : en
Pages : 743

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Book Description
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

Author: J. A. Radley
Publisher: Springer Science & Business Media
ISBN: 9401013322
Category : Science
Languages : en
Pages : 282

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Book Description
The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which make it highly desirable to review these in some depth. The immensity of the subject determined the writer to seek the assistance of a number of prominent workers throughout the world. Where older work contains factual information of present value it has been retained, generally in the form of Additional References. These are brief abstracts which will help specialised searches in a branch of the subject to complete the information given in the text. Inclusion of dis jointed information can often lead to the loss of coherence and clarity, and the device of the Additional References, whilst allowing smooth presentation, also allows the inclusion of up-to-the-minute material appearing after the main text has been written. The rewarding techniques of transmission and scanning electron microscopy have been dealt with for the first time in a book of this nature.

Author: William Findley Geddes
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 132

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Author:
Publisher: BoD – Books on Demand
ISBN: 1838801154
Category : Science
Languages : en
Pages : 166

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Book Description
This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Author: William Findlay Geddes
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 292

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Author: Robert Petrie Walton
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 616

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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1058

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Book Description