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Production and Measurement of Starch Damage in Flour. Part 1. Damage due to Rollermilling of Semolina
Author(s) -
Evers A. D.,
Baker G. J.,
Stevens D. J.
Publication year - 1984
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19840360906
Subject(s) - amylose , starch , food science , range (aeronautics) , particle (ecology) , mathematics , materials science , composite material , chemistry , biology , ecology
The relationship between two parameters of starch damage namely enzyme susceptibility and amylose extractibility was examined in flours produced from semolinas by roller milling at a wide range of differential speeds and with three types ofroll surface. Results suggest that variation in particle properties are unlikely to account for the inconsistency in the relationship between the parameters.