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Starch, gelatinization

The sweetness of fmctose is enhanced by synergistic combiaations with sucrose (12) and high iatensity sweeteners (13), eg, aspartame, sacchatin, acesulfame K, and sucralose. Information on food appHcation is available (14,15). Fmctose also reduces the starch gelatinization temperature relative to sucrose ia baking appHcations (16—18). [Pg.44]

Last years the polymeric surface - active substances began to use as modifiers of organic reagent properties. In our work the behavior of synthetic polymers (polysulphonilpiperidinilmethylenhydroxide (PSPMH), polyvinylpyrrolidone (PVP), polyamines - polyguanidine and metacide) and natural polymers (starch, gelatin) for various molecular masses are investigated. [Pg.110]

Gelatinization is described as a transition of starch granules from an ordered state to a disordered state. This chapter critically evaluates and summarizes the "evolution of currently accepted theoretical descriptions of starch gelatinization process. [Pg.223]

TABLE 5.2 Starch gelatinization (in excess water) parameters reported by various researchers"... [Pg.237]

G. Application of Flory s theory to explain starch gelatinization... [Pg.251]

When Flory s theory (1953) of melting point depression is applied to starch gelatinization (or phase transition) in the presence of water, the situation can be described as follows. Af equilibrium state, the chemical potentials between amorphous (pu) and crystalline repeating units (p of fwo phases are equal ... [Pg.252]

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Starch gelatinized

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