Record Details

Acid-hydrolyzed starch tailings effects on cookie spread.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/2644/
 
Title Acid-hydrolyzed starch tailings effects on cookie spread.
 
Creator Krishnarau, L
Hoseney, R. C.
 
Subject 25 Sugar/Starch/Confectionery
26 Bakery products
 
Description A starch tailings fraction was isolated from wheat flour and hydrolyzed
for various lengths of time with dilute sulfuric acid. Differential scanning
calorimetry showed that the hydrolyzed starch tailings were almost as
effective as sugars in raising the onset temperature for gelatinization of
starch. A sample hydrolyzed 2 hr increased the onset temperature by the
same extent as an equal weight of sucrose. When sucrose in cookies was
completely replaced by hydrolyzed starch tailing fractions, the spread of
the cookies depended- on the molecular size of the polysacch&ides in
the fraction added. Cookies containing a samole hvdrolvzed for 0.5 hr
had the least spread, whereas those containing’star& tail&gs hydrolyzed
for 2 hr spread the most.
 
Date 1994
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2644/1/Journal%20of%20Food%20Science%2C%20Volume-59%286%20%281994%29%201255-1257%20.pdf
Krishnarau, L and Hoseney, R. C. (1994) Acid-hydrolyzed starch tailings effects on cookie spread. Journal of Food Science, 59 (6). 1255-1257, 1270, 18 ref..