Wheat starch gel

Figure 8.16 Effect of moisture content on retrogradation kinetics of starch in starch gels or bread 1 wheat starch gels stored at 4°C for 14 days 175 2, 3 and 4 correspond to wheat starch gels, bread and bread with 0.5% monoglyceride, respectively, stored at 25°C for seven days.178...

Cairns, P., I Anson, K. J., and Morris, V. J. (1991). The effect of added sugars on the retrogradation of wheat starch gels by X-ray diffraction. Food Hydrocoil. 5 151-153. 

J Longton, GA Le Grys. Differential scanning calorimetry studies on the crystallinity of aging wheat starch gels. Starch 33 410-414 (1981). 

KJ Zeleznak, RC Hoseney. The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chem 63 407-411 (1986). 

In summary, the characteristics of waxy wheat starch gel are that waj wheat starch gel surface is very hritde, iimer rigidity is not big, viscosity is hide, and elasticity is good. 

Equation (17) has been validated via experiments using simple liquids [35, 37], and has been applied to studies on solutions, and gels, as well as solid foods. PGSE has been used in studies on the obstruction and solvation effects related to the macromolecular shape factor for ovalbumin [38], wheat starch amylopectin [39], and for agarose gel [40]. 

Camden, Australia An improved one-dimensional gel electrophoresis method was used to separate three waxy proteins in wheat starch 261... 

Wheat starch possesses a unique combination of properties that is important to its utilization in various food and industrial products. Those properties are related to its color, purity, flavor, paste viscosity, paste clarity, paste texture and gel strength.27 28,311-315... 

Acetylated wheat distarch phosphate pastes had improved clarity and better storage stability than the pastes of unmodified and crosslinked alone starches when 1% aqueous dispersions were heated in a boiling water bath for 30 minutes and stored at two different temperatures (4°C and 25°C) for 9 days.27 Storage at 4°C of 5% pastes of native and crosslinked wheat starch revealed that both were unstable after one day, the soft texture of the initial pastes being transformed into an opaque and rigid gel that exhibited syneresis. In contrast, the acetylated distarch phosphate was stable for at least... 

A WBC value of 86.5% has also been reported.10 Examples of the swelling power and solubility are given in Table 14.2. These values were obtained for starch from mature rye values for starch prepared from immature rye were higher. Values for rye starch were lower than those for wheat starch.7 In a study of nine different rye starches, the gel volume at 90°C was determined to be in the range 14.8-19.7mL/g, and the leached amylose to be 120-172 mg/g starch.8... 

Takahashi, S., and Seib, P. A. (1988). Paste and gel properties of prime corn and wheat starches with and without lipids. Cereal Chem. 65 474-483. 

Dough quality and strength in breakmaking depends on the gluten proteins in wheat (2). Hyder et al. (21) demonstrated by starch gel electrophoresis that the isoelectric protein fraction... 

The following section covers the type of liquorice confectionery that is traditionally made in the UK. Liquorice is used to flavour other products in other countries, but British liquorice products are considered here because they are a specialised form of starch gel which is made directly from wheat flour. Inevitably, this section also covers liquorice allsorts (Figure 10.5) the traditional contents of which are ... 

Liquorice is a slightly unusual example of a starch gel instead of separating the starch, wheat flour is used directly. It is also a product where brown sugars and treacle are used. Liquorice paste is typically made from treacle, wheat flour, liquorice extract and caramel. Caramel in this context means the brown colour produced from sugar and not a form of toffee. Industrial caramel is made by the action of ammonium hydroxide on a carbohydrate, typically glucose syrup. The resulting product is not well defined chemically, and for this reason its use is recommended to be limited to 0.2% maximum. 

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