Annealing of Starch at an Intermediate Water Content

This publication has 13 references indexed in Scilit:

• Effect of heat on thermal and functional properties of wheat
  Journal of Cereal Science, 1990
• Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches
  Carbohydrate Polymers, 1988
• A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch
  Journal of Food Science, 1987
• The bread baking quality of six wheat starches differing in composition and physical properties
  Journal of the Science of Food and Agriculture, 1985
• The amylose and lipid contents, dimensions, and gelatinisation characteristics of some wheat starches and their A‐ and B‐granule fractions
  Journal of the Science of Food and Agriculture, 1985
• Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization
  C R C Critical Reviews in Food Science and Nutrition, 1984
• Multiple Phase Transitions of Starches and Nägeli Amylodextrins
  Starch ‐ Stärke, 1980
• Phase transitions of the starch–water system
  Biopolymers, 1979
• Effect of Various Drying Procedures on the Crystallinity of Starch Isolated from Wheat Grains
  Starch ‐ Stärke, 1978
• Studies of the Dynamics of the Gelatinization of Starch Granules Employing a Small Angle Light Scattering System
  Starch ‐ Stärke, 1978