Sökning: "gelatinization"
Visar resultat 1 - 5 av 10 avhandlingar innehållade ordet gelatinization.
1. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers
Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER
2. Retrogradation Properties of Starch
Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER
3. Starch stabilized Pickering emulsions : Colloidal starch particles and their effects on emulsion properties
Sammanfattning : Particles can be used to stabilize multi-phase systems known as Pickering emulsions. The aim of this thesis was to investigate how starch particles affect emulsion properties. Starch granules were used individually as well as in binary mixtures. LÄS MER
4. Processing and Properties of Expanded Starch Materials
Sammanfattning : The need to strive towards a more sustainable development of the society is becoming increasingly urgent. As the population of the world is growing so is society´s impact on the environment. This is causing environmental problems with growing amounts of waste. LÄS MER
5. The Challenges of Analyzing the Molecular Properties of Starch
Sammanfattning : Both the nutritional and functional properties of starch are directly influenced by the molecular structure of its polymers: amylose and amylopectin. It is therefore important to have reproducible methods for quantifying the molecular size. LÄS MER