Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume3/issue1/4_1_2004.pdf
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.
Keywords: wheat and rye starch, stages of maturity of kernels, gels, texture
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume3/issue1/4_1_2004.pdf
For citation:
| MLA | Gambus, Halina, and Dorota Gumul. "CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 33-43. |
| APA | 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 |
| ISO 690 | GAMBUS, Halina, GUMUL, Dorota. CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 33-43. |