Thermal analysis of mixtures of wheat flour and potato starches

QR Code

Thermal analysis of mixtures of wheat flour and potato starches

Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch...

Full description

Bibliographic Details
Main Authors:	Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura-Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro
Format:	Article
Language:	English
Published:	Elsevier Inc. 2008
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24848/ http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf

Similar Items

Thermal analysis of mixtures of wheat flour and potato starches.
by: Sarker, Md. Zaidul Islam, et al.
Published: (2008)

A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars.
by: Sarker, Md. Zaidul Islam, et al.
Published: (2008)

DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches
by: Sarker, Md. Zaidul Islam, et al.
Published: (2008)

Factors affecting the digestibility of raw and gelatinized potato starches
by: Noda, Takahiro, et al.
Published: (2008)

Effects of annual fluctuation of environmental factors on starch properties in potato tuber development
by: Noda, Takahiro, et al.
Published: (2011)

DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
by: Sarker, Md. Zaidul Islam, et al.
Published: (2008)

Enzymatic hydrolysis of potato starches containing different amounts of phosphorus.
by: Absar, Nurul, et al.
Published: (2009)

Factors affecting the digestibility of raw and gelatinized potato starches.
by: Noda, Takahiro, et al.
Published: (2008)

Effects of cultivars and starch preparation methods on Japanese potato starch properties
by: Noda, Takahiro, et al.
Published: (2012)

A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
by: Kim, Sun-Ju, et al.
Published: (2007)

Effects of specific cultivar usage and preparation methods in Japanese potato starches.
by: Noda, Takahiro, et al.
Published: (2009)

Gelatinization properties of sago and wheat flour mixtures
by: Sarker, Md. Zaidul Islam, et al.
Published: (2003)

Yam contributes to improvement of glucose metabolism in rats
by: Hashimoto, Naoto, et al.
Published: (2009)

Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
by: Sarker, Md. Zaidul Islam, et al.
Published: (2008)

Structural identification of anthocyanins and analysis of concentrations during growth and flowering in buckwheat (Fagopyrum esculentum Moench) petals
by: Tatsuro, Suzuki, et al.
Published: (2007)

Factors influencing starch digestibility
by: Noda, Takahiro, et al.
Published: (2012)

Rheological behavior of starch-based biopolymer mixtures in selected processed foods
by: Sarker, Md. Zaidul Islam, et al.
Published: (2013)

Yam contributes to improvement of glucose metabolism in rats.
by: Hashimoto, Naoto, et al.
Published: (2009)

Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts.
by: Kim, Sun Ju, et al.
Published: (2008)

A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
by: Sarker, Md. Zaidul Islam, et al.
Published: (2004)

Protein interactions during flour mixing using wheat flour with altered starch
by: Wang, X., et al.
Published: (2017)

Comparative study and antioxidant potential of some varieties of sweet potato (Ipomoea batatas) and wheat flours (Triticum spp.) of Malaysia in vitro
by: Abd Rahman, Mohamad Razlan, et al.
Published: (2009)

Stress relaxation test for sago–wheat mixtures gel
by: Sarker, Md. Zaidul Islam, et al.
Published: (2003)

Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature
by: Y. N., Shariffa, et al.
Published: (2009)

Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes
by: U., Uthumporn, et al.
Published: (2010)

Mixed biopolymer systems based on starch
by: Sarker, Md. Zaidul Islam
Published: (2012)

Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties
by: Akanbi, Taiknwo O., et al.
Published: (2011)

Impact of wheat lipids on the functionality of wheat flour
by: Bahrami, Niloufar
Published: (2016)

Study of rheological profile analysis related to texture for mixtures of sago-wheat gel
by: Zaidul, I. S. Md., et al.
Published: (2002)

The impact of biopolymers on thermal behavior of meat-biopolymer mixtures-Differential scanning calorimetry (DSC) study
by: Sarker, Md. Zaidul Islam, et al.
Published: (2013)

Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility
by: Sharma, B., et al.
Published: (2017)

Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
by: Sarker, Md. Zaidul Islam, et al.
Published: (2014)

Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature.
by: Yussof, Nor Shariffa, et al.
Published: (2009)

Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes.
by: Uthumporn, U., et al.
Published: (2010)

Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
by: Abd Wahab, Noorakmar
Published: (2012)

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta
by: Khan, I., et al.
Published: (2014)

Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta
by: Khan, I., et al.
Published: (2013)

Functional properties, antioxidant activities and storage stability of cookies from germinated brown rice and rice-potato starch composite flour
by: Bolarinwa, Islamiyat Folashade, et al.
Published: (2019)

Physico-chemical and rheological characterisation of sweet potato flours and dough
by: Mohd Hanim, Abu Bakr
Published: (2014)

Protein-transitions in and out of the dough matrix in wheat flour mixing
by: Wang, X., et al.
Published: (2017)