Art

J-GLOBAL ID：200902205857787040   Reference number：05A1016480

Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches

ヒドロキシプロピル化,アセチル化および燐酸架橋タピオカ澱粉を置換した小麦粉の糊化特性および製パン性

Author (3)： MIYAZAKI Megumi (Osaka Prefecture Univ., Sakai, JPN) ,  MAEDA Tomoko (Osaka Prefecture Univ., Sakai, JPN) ,  MORITA Naofumi (Osaka Prefecture Univ., Sakai, JPN)
Material： Journal of Applied Glycoscience  (応用糖質科学)
Volume： 52  Issue： 4  Page： 345-350  Publication year： Oct. 20, 2005 
JST Material Number： F0614A  ISSN： 1344-7882  CODEN： JAGLFX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Bread ,...
Semi thesaurus term： cassava starch ,...

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JST classification (1)： Flour products  (FJ04030P)

Reference (31)：

• 1) S.W. Wang: Starches and starch derivatives in expanded snacks. Cereal Foods World, 42, 743-750 (1997).
• 2) Y. Endo: Utilization of chemically modified starches to snack food. Food Chemical, 13, 41-47 (1997) (in Japanese).
• 3) K. Wada: Improvement of bread and cakes quality with starches. Food Chemical, 13, 30-34 (1997) (in Japanese).
• 4) T. Ito: Application of starch that has freeze-thaw stability to processed food. Food Chemical, 13, 58-62 (1997) (in Japanese).
• 5) S.I. El-Hinnawy, H.M. El-Saied, A. Fahmy, A.E. El-Shirbeeny and K.M. El-Sahy: Viscosity and gelatinization characteristics of hydroxyethyl starch. Starch/Stärke, 34, 112-114 (1982).

Terms in the title (9)： ヒドロキシプロピル化 ,  アセチル化 ,  燐酸 ,  架橋 ,  タピオカ澱粉 ,  置換 ,  小麦粉 ,  糊化特性 ,  製パン性