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Phase transitions of wheat starch-water systems containing polydextrose

Title
Phase transitions of wheat starch-water systems containing polydextrose
Authors
Kim K.-O.Hansen L.Setser C.
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
1986
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 51, no. 4, pp. 1095 - 1097
Indexed
SCI; SCIE; SCOPUS scopus
Abstract
Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-watersolute systems.
DOI
10.1111/j.1365-2621.1986.tb11249.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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