Cereal starch

Anderson, R.A. 1962. A note on the wet-milling of high-amylose com containing 75-percent-amylose starch. Cereal Chem. 39, 406-408. 

Goering, K. Fritts, D. H., and Allen, G. D. (1974). A comparison of loss of birefringence with the percent gelatinization and viscosity on potato, wheat, rice, corn, cow cockle, and several barley starches. Cereal Chem. 51, 764-771. 

Jane, J., Chen, Y. Y., Lee, L. F., McPherson, A. E., Wong, K. S., Radosavljevic, M., and Kasemsuwan, T. (1999). Effects of amylopectin branch chain length and amylose content on gelatinization and pasting properties of starch. Cereal Chem. 76, 629-637. 

Robin, J. P., Mercier, C., Charbormiere, R., and Guilbot, A. (1974). Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem. 51, 389 05. 

Potato starch exhibits different granular stmcture and composition, as opposed to cereal starches, which are responsible for the variation in functional behavior of these starches. Cereal starches exhibit the t5 ical A type X-ray crystalline pattern, whereas potato starch shows the B-form, andlegumesthe mixed state pattern C . The A, B, and C patterns are the different polymeric forms of starch that differ in the packing of amylopectin double helices. The structure of potato starch is discussed in more detail in Chapter 4. 

Inagaki, T., Seib, P. A. (1992). Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chem., 69, 321-325. 

Jane, J., Kasemsuwan, E, Chen, J. F., Juliano, B. O. (1996). Phosphorus in rice and other starches. Cereal Foods World, 41, 827-832. 

Yeh, A. L, Yeh, S. L. (1993). Property differences between cross-linked and hydroxypropylated rice starches. Cereal Chem., 70, 596. 

Zheng, G. H., Han, H. L., Bhatty, R. S. (1999). Functional properties of cross-linked and hydroxypropylation waxy hull-less barley starches. Cereal Chem., 76,182-188. 

An expl contg at least 60% AN, 5—12% of fatry materials, such as petrolatum and 5—25% carbonaceous material, Such as starch, cereal flour etc and other ingredient and prepd by a special method)... 

These herbs can be selected in cases of food accumulation. Moreover, they can be used to prevent food accumulation, which often happens when the Stomach-Qi stagnates. The first three substances are often used together as they aid digestion of starch, cereal, fat and protein-rich food. Lai FuZi can effectively regulate the Qi and remove phlegm in the intestines it aids the digestion of all types of food. 

Schoch, T.J. and Maywald, E.C. 1968. Preparation and properties of various legume starches. Cereal Chem. 45 564-573. 

Knutson, C.A. 1986. A simplified colorimetric procedure for determination of amylose in maize starches. Cereal Chem. 63 89-92. 

Morrison, W.R. and Laignelet, B. 1983. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. / Cereal Sci. 1 9-20. 

The first result of applying infrared radiation to native starch is degradation. Schierbaum et al.u observed the sequence of dehydration, in which nonbonded water is driven off prior to capillary water (Fig. 30). The shape of the diagram suggests that the effects of heating are very mild. Thus infrared heating has the potential for subtle modifications of starch. The amounts of particular portions of water are obviously different for potato starch, cereal starches, and soaked starches. 

X-ray analysis can be used to differentiate between native starches or to detect changes brought about by physical or chemical treatment of granular starch. Cereal starches give the A pattern, with the exception of amylomaizes, which have an amylose content greater than 40 or 45%. Starch precipitated from pastes by evaporation exhibit different patterns depending on the temperature of evaporation, B if below 50°C, B or C if above 50°C. 

Colonna, P., Doublier, J.L., Melcion, J.P., de Monredon, F., and Mercier, C. (1984). Extrusion cooking and drum drying of wheat starch. Cereal Chemisty, 61, 538-543. 

Leach, H. W., McGowen, L. D., and Schoch, T, J. 1959. Structure of starch granule. I. Swelling and solubility patterns of various starches. Cereal Chem. 36 534-544. 

Atwell, W., Patrick, B., Johnson, L., and Glass, R. (1983). Characterization of quinoa starch. Cereal Chem. 60, 9-11. 

Morrison, W.R., Tester, R., Snape, C.E., Law, R., Gidley, MJ. 1993. Swelling and gelatini-zation of cereal starches. IV. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches, Cereal Chem., 70(4), 385. 

Chinnaswamy, R., Hanna, M.A. and Zobel, H.F. (1989) Microstmctural, physiochemical, and macro-molecular changes in extrusion-cooked and retrograded com starch. Cereal Foods World, 34,417-422. 

Greenblatt, G. A., A. D. Bettge, and C. F. Morris. 1995. The relationship among endosperm texture, friabilin occurrence, and bound polar lipids on wheat starch. Cereal Chemistry 72 172-176. 

Mercier C., Charbonniere R., Grebaut J. et al. Formation of amylose-lipid complexes by twin-screw extrusion cooking of manioc starch. Cereal Chem., 57, 1980, 4-9. 

D.L. Phillips, H. Lui, D. Pan, and H. Corke, General apphcation of Raman spectroscopy for the determination of level of acetylation in modified starches Cereal Chem. 76,439-443 (1999). 

Bhatnagar, S Hanna, M.A. Amylose-lipid complex formation during single-screw extrusion of various corn starches. Cereal Chem. 1994a, 71, 582—587. 

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