title:CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS
keywords: wheat and rye starch, stages of maturity of kernels, gels, texture
abstract: TA-XT2 texture analyser was used to check hardness and resilience of 10 gels prepared from wheat and rye starch isolated at early- and latewaxy stages of development and at full maturity. It was found that gels made of starch obtained from earlywaxy kernels revealed the most desirable functional features: the lowest and stable hardness, regardless of storage temperature (8°C and 20°C). At chosen storage temperature the gels were characterised by stable resilience in contrast to those prepared from starch isolated from mature wheat.
for citation: Gambus H.,Gumul D., 2004. CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS. Acta Sci.Pol., Technol. Aliment. 3(1), 33-43