Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 326040
Title Starch granule size strongly determines starch noodle processing and nnodle quality.
Author(s) Chen Zenghong, ; Schols, H.A.; Voragen, A.G.J.
Source Journal of Food Science 68 (2003)5. - ISSN 0022-1147 - p. 1584 - 1589.
Department(s) VLAG
Food Chemistry
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) physicochemical properties - barley - wheat - amylose - baking - grain - waxy
Abstract Chemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied. The ash content, amylose content, phosphorus content, gel firmness, and freeze-thaw stability of small-size granule fractions (<20 mum) were significantly different from those of the large-size granule fractions. The processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small-size granule fractions were significantly better than those made from their initial starch preparations and much better than those made from the large-size granule fractions.
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