Starch Damage
- 1 January 1974
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 26 (3) , 85-88
- https://doi.org/10.1002/star.19740260305
Abstract
Damaged starch granules are produced during flour milling. Such material absorbs more water and is more susceptible to enzymic degradation than unmodified starch. In the present study, X‐ray diffraction measurements were used in an attempt to give a physical explanation of this phenomenon. It is proposed that the effect of milling may be partly attributed to the conversion of starch into a more amorphous form.Keywords
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