Resumo: O amido em quatro tipos de farinhas comerciais para uso doméstico em preparações culinárias foi caracterizado pelas técnicas de espectroscopia de absorção na região do infravermelho com Transformada de Fourier (FTIR), difração de raios X (DRX), análise termogravimétrica e ressonância magnética nuclear de baixo campo, por meio da determinação do tempo de relaxação spin-rede do núcleo de hidrogênio (T1H). Palavras-chave: Amido, biopolímeros em alimentos, farinhas comerciais, RMN de baixo campo. Characterization of Commercial Edible Starch FloursAbstract: Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).
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