Search for dissertations about: "retrogradation"
Showing result 1 - 5 of 11 swedish dissertations containing the word retrogradation.
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1. Retrogradation Properties of Starch
Abstract : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. READ MORE
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2. Staling and Starch Retrogradation in Speciality Bread
Abstract : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. READ MORE
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3. Amylopectin - Interactions with Lipids and Proteins
Abstract : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. READ MORE
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4. Barley starch : molecular structure and properties
Abstract : This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley cultivars/breeding lines with differing genetic background. READ MORE
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5. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
Abstract : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. READ MORE