Comparative study of thermal and high pressure treatments upon wheat starch suspensions.

Douzals, Jean‐Paul; Marechal, Pierre-André; Coquille, Jean Claude; Gervais, Patrick

doi:10.1016/s0921-0423(06)80075-4

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Effects Of High Pressure Ou Starch Grauules1

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1998

2016

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Cited by 4 publications

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“…Pressure-gelatinized barley starch seemed to be less sensitive and potato starch more sensitive to retrogradation (as measured by DSC during eight days' storage at 5°C) than the corresponding heat-gelatinized starches. Douzals et al (1996) subjected wheat starch suspensions in water (15-40% dry solids) to high pressure (100-600 MPa, room temperature, time not indicated) in a manual screw piston pump designed to measure the isothermal macroscopic compressibility (-Ll VIVo x LlP). As the pressure increased to 600 MPa, the compressibility of the starch suspension (33% dry solids) progressively decreased, as expected, but became higher than that of pure water above 300 MPa.…”

Section: Effects Of High Pressure Ou Starch Grauulesmentioning

confidence: 99%