Premium
Production and Measurement of Starch Damage in Flour. Part 3. Effect of Type of Damage on Baking Performance
Author(s) -
Evers A. D.,
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.19840361105
Subject(s) - starch , amylose , food science , materials science , extraction (chemistry) , composite material , chemistry , organic chemistry
Baking trials were conducted on two blends of 10% starch and 90% high protein flour. In both blends the flour component was identical but the starches had been ground in different ways to produce high levels of different types of damage. The levels of damage in the starches, and hence the blends, were similar if measured enzymically but different if measured by an amylose extraction method. Only small differences in baking properties were revealed.