Changes of Corn Flour by Different Treatments
2012 ◽
Vol 554-556
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pp. 1017-1020
Keyword(s):
The properties of corn flour prepared by fermenting, wet-milling and extruding were investigated. The results showed that RVA parameters of the corn flours by fermenting compared with wet-milling decreased but enthalpies slightly increased. Extruded samples had no peak (RVA) and no differential scanning calorimetry (DSC) endotherm. In fermenting and wet milling starches a bimodal distribution of chain lengths( fractionⅠand Ⅱ) were found by gel permeation chromatography but extruded starches only one fraction.
1997 ◽
Vol 66
(6)
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pp. 1183-1193
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2013 ◽
Vol 9
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pp. 647-654
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2013 ◽
Vol 641-642
◽
pp. 201-205
2003 ◽
Vol 15
(3)
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pp. 231-242
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2008 ◽
Vol 110
(5)
◽
pp. 2718-2726
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