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Production and Measurement of Starch Damage in Flour. Part 1. Damage due to Rollermilling of Semolina

1984; Wiley; Volume: 36; Issue: 9 Linguagem: Inglês

10.1002/star.19840360906

2192-4236

A. D. Evers, Gareth J. Baker, D. J. Stevens,

Food composition and properties

Abstract The relationship between two parameters of starch damage namely enzyme susceptibility and amylose extractibility was examined in flours produced from semolinas by roller milling at a wide range of differential speeds and with three types ofroll surface. Results suggest that variation in particle properties are unlikely to account for the inconsistency in the relationship between the parameters.