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Issue 3 (1) 2004 pp. 33-43

Halina Gambus, Dorota Gumul

CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS

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.
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/4_1_2004.pdf
Keywords: wheat and rye starch, stages of maturity of kernels, gels, texture
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
Streszczenie w języku polskim:
http://www.food.actapol.net/tom3/zeszyt1/abstrakt-4.html