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There are 9067 results for: content related to: Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and α-amylase

  1. Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins

    International Journal of Food Science & Technology

    Volume 44, Issue 12, December 2009, Pages: 2493–2499, Calvin Onyango, Christopher Mutungi, Günter Unbehend and Meinolf G. Lindhauer

    Version of Record online : 1 OCT 2009, DOI: 10.1111/j.1365-2621.2009.02048.x

  2. Material and rheological properties of native, acetylated, and pregelatinized forms of corn, cassava, and sweet potato starches

    Starch - Stärke

    Volume 67, Issue 11-12, December 2015, Pages: 964–975, Mariam V. Lawal, Michael A. Odeniyi and Oludele A. Itiola

    Version of Record online : 2 JUL 2015, DOI: 10.1002/star.201500044

  3. From native to multifunctional starch-based excipients designed for direct compression formulation

    Starch - Stärke

    Volume 65, Issue 7-8, July 2013, Pages: 552–571, Iyad Rashid, Mahmoud M. H. Al Omari and Adnan A. Badwan

    Version of Record online : 3 JUN 2013, DOI: 10.1002/star.201200297

  4. Material properties of partially pregelatinized cassava starch prepared by mechanical activation

    Starch - Stärke

    Volume 65, Issue 5-6, May 2013, Pages: 461–468, Yanjuan Zhang, Zuqiang Huang, Cong Yang, Aimin Huang, Huayu Hu, Zhanqiang Gong, Guosong Sun and Kelin Huang

    Version of Record online : 15 JAN 2013, DOI: 10.1002/star.201200174

  5. Starch

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    James N. BeMiller and Kerry C. Huber

    Published Online : 15 FEB 2011, DOI: 10.1002/14356007.a25_001.pub4

  6. Manufacture of Gluten-Free Specialty Breads and Confectionery Products

    Gluten-Free Food Science and Technology

    Eimear Gallagher, Pages: 130–180, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch9

  7. You have free access to this content
    Potentials of tropical starches as pharmaceutical excipients: A review

    Starch - Stärke

    Volume 65, Issue 1-2, January 2013, Pages: 89–106, Oluwatoyin A. Odeku

    Version of Record online : 19 NOV 2012, DOI: 10.1002/star.201200076

  8. You have free access to this content
    Crystallinity and Rheological Properties of Pregelatinized Rice Starches Differing in Amylose Content

    Starch - Stärke

    Volume 61, Issue 2, No. 2 February 2009, Pages: 101–108, Kuenchan Na Nakorn, Taewee Tongdang and Piyarat Sirivongpaisal

    Version of Record online : 22 JAN 2009, DOI: 10.1002/star.200800008

  9. Physicochemical properties of pregelatinized wheat and corn starches in the presence of different concentrations of L-ascorbic acid

    Starch - Stärke

    Volume 67, Issue 3-4, March 2015, Pages: 303–310, Mahsa Majzoobi, Zahra Kaveh, Asgar Farahnaky and Christopher L. Blanchard

    Version of Record online : 15 JAN 2015, DOI: 10.1002/star.201400132

  10. Utilization of Heat-Moisture Treated Proso Millet Flour in Production of Gluten-Free Pound Cake

    Journal of Food Quality

    Volume 39, Issue 6, December 2016, Pages: 611–619, Bahareh Fathi, Mehran Aalami, Mahdi Kashaninejad and Alireza Sadeghi Mahoonak

    Version of Record online : 27 DEC 2016, DOI: 10.1111/jfq.12249

  11. You have full text access to this OnlineOpen article
    Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives

    EFSA Journal

    Volume 15, Issue 10, October 2017, EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert-Remy, Claude Lambré , Jean-Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Dominique Parent-Massin, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens-Berendsen, Matthew Wright, Maged Younes, Paul Tobback, Zsuzsanna Horvath, Stavroula Tasiopoulou and Rudolf Antonius Woutersen

    Version of Record online : 5 OCT 2017, DOI: 10.2903/j.efsa.2017.4911

  12. Functionality of emulsifiers in sponge cake production

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 14, November 2003, Pages: 1419–1429, Sarabjit S Sahi and Juan M Alava

    Version of Record online : 15 OCT 2003, DOI: 10.1002/jsfa.1557

  13. Effect of an Oat β-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: E222–E226, S. Lee and G.E. Inglett

    Version of Record online : 11 APR 2007, DOI: 10.1111/j.1750-3841.2007.00326.x

  14. Functional Properties of Cassava (Manihot esculenta Crantz) Starch Modified by Physical Methods

    Starch - Stärke

    Volume 49, Issue 2, 1997, Pages: 49–53, Elevina Pérez-Sira and Zurima González-Parada

    Version of Record online : 26 OCT 2006, DOI: 10.1002/star.19970490203

  15. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1977–1984, Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto and Maria Victória Eiras Grosmann

    Version of Record online : 16 MAY 2013, DOI: 10.1111/ijfs.12179

  16. Rheological properties of batter systems containing different combinations of flours and hydrocolloids

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 7, May 2007, Pages: 1292–1300, Jun Xue and Michael Ngadi

    Version of Record online : 10 APR 2007, DOI: 10.1002/jsfa.2845

  17. Food components affecting the oil absorption and crispness of fried batter

    Journal of the Science of Food and Agriculture

    Volume 78, Issue 1, September 1998, Pages: 39–45, Suhaila Mohamed, Norhasimah Abd Hamid and Mansoor Abdul Hamid

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199809)78:1<39::AID-JSFA82>3.0.CO;2-G

  18. Properties of pregelatinized rice flour made by hot air or gum puffing

    International Journal of Food Science & Technology

    Volume 39, Issue 2, February 2004, Pages: 201–212, Hsi-Mei Lai and Hsiao-Hsien Cheng

    Version of Record online : 2 FEB 2004, DOI: 10.1046/j.0950-5423.2003.00761.x

  19. Functional Characterization of Steam Jet-Cooked β-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters

    Journal of Food Science

    Volume 71, Issue 6, August 2006, Pages: E308–E313, Suyong Lee and George E. Inglett

    Version of Record online : 1 AUG 2006, DOI: 10.1111/j.1750-3841.2006.00121.x

  20. Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2650–2658, Chonthira Sarawong, Zuleyka Concepción Rodríguez Gutiérrez, Emmerich Berghofer and Regine Schoenlechner

    Version of Record online : 3 JUL 2014, DOI: 10.1111/ijfs.12599