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Thermal Conversion of Starch at Low Water Activity

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Developments in Food Engineering

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Abstract

The water solubility and swelling power of barley and oat starches were increased by treatment in aqueous ethanol at 150–170 °C. Viscosity curves of 8 % water dispersions of the partially depolymerized granular starch products at room temperature were comparable to those of native starch heated at 98 °C.

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Reference

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Authors and Affiliations

  1. VTT Food Research Laboratory, P.O.Box 203, 02151, Espoo, Finland

    K. Poutanen, O. Myllymäki, K. Autio, P. Myllärinen & T. Suortti

Authors
  1. K. Poutanen
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  2. O. Myllymäki
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  3. K. Autio
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  4. P. Myllärinen
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  5. T. Suortti
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Editor information

Editors and Affiliations

  1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano (Professor Emeritus, University of Tokyo) (Professor Emeritus, University of Tokyo)

  2. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-01, Japan

    Ryuichi Matsuno

  3. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

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© 1994 Springer Science+Business Media Dordrecht

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Poutanen, K., Myllymäki, O., Autio, K., Myllärinen, P., Suortti, T. (1994). Thermal Conversion of Starch at Low Water Activity. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_46

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  • DOI: https://doi.org/10.1007/978-1-4615-2674-2_46

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6149-7

  • Online ISBN: 978-1-4615-2674-2

  • eBook Packages: Springer Book Archive

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