Sökning: "starch granule surface"

Hittade 2 avhandlingar innehållade orden starch granule surface.

  1. 1. Interactions between surfactants and starch : from starch granules to amylose solutions

    Författare :Isabel Mira; Per Claesson; James N. Bemiller; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; food science and technology; polymer chemistry; Surface and colloid chemistry; Yt- och kolloidkemi;

    Sammanfattning : Starch is a mixture of two polysaccharides, amylose (AM) and amylopectin, which occurs naturally in the form of microscopic granules that are abundantly found in tubers, roots, cereal grains and fruits. In order to bring out their functional properties as thickeners and texture enhancers, starch granules are often disrupted by heating in excess water. LÄS MER

  3. 2. Wheat Flour Dough-Rheological and Structural Aspects

    Författare :Helena Larsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; starch gel; gluten; water distribution; lipids; starch granule surface; starch content; mixing; ultracentrifugation; structure; rheological measurements; wheat flour dough; phase separation; ethyl hydroxyethyl cellulose; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : The thesis presents a rheological study on wheat flour dough, in relation to the structural influence of the different dough constituents, added components and mixing time. Rheological investigations have been focused on measurements at small deformations, including dynamic oscillation and stress relaxation, although complementing measurements have been performed in large deformation viscosity experiments. LÄS MER