Hydration and gelation of modified potato starches
- 1 March 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (1) , 87-93
- https://doi.org/10.1111/j.1365-2621.1974.tb01748.x
Abstract
Summary: The gelation characteristics of natural potato starch and two modified starches have been compared with their water sorption isotherms determined at 25°C. The pregelatinized starch gels more readily than the natural starch, but has a lower water sorption capacity below 90% relative humidity.The cross‐linked starch gels less readily than the natural starch on heating but has a similar water sorption isotherm.Keywords
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