LI Jun-chao, Zhongdong Liu, C.-Y. Tao, Sun Hong-ming
Abstract
Regular wheat starch and waxy wheat starch have different gel properties because of the difference of amylose concentration in each starch,the results showed that pseudoplastic of paste was negative correlation to the amylopectin concentration in wheat starch.
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Regular wheat starch and waxy wheat starch have different gel properties because of the difference of amylose concentration in each starch,the results showed that pseudoplastic of paste was negative correlation to the amylopectin concentration in wheat starch.
Key concepts: Amylopectin, Amylose, Starch, Rheology, Food science, Wheat starch, Shear thinning, Modified starch