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Acid-hydrolyzed starch tailings effects on cookie spread.

Krishnarau, L and Hoseney, R. C. (1994) Acid-hydrolyzed starch tailings effects on cookie spread. Journal of Food Science, 59 (6). 1255-1257, 1270, 18 ref..

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Abstract

A starch tailings fraction was isolated from wheat flour and hydrolyzed for various lengths of time with dilute sulfuric acid. Differential scanning calorimetry showed that the hydrolyzed starch tailings were almost as effective as sugars in raising the onset temperature for gelatinization of starch. A sample hydrolyzed 2 hr increased the onset temperature by the same extent as an equal weight of sucrose. When sucrose in cookies was completely replaced by hydrolyzed starch tailing fractions, the spread of the cookies depended- on the molecular size of the polysacch&ides in the fraction added. Cookies containing a samole hvdrolvzed for 0.5 hr had the least spread, whereas those containing’star& tail&gs hydrolyzed for 2 hr spread the most.

Item Type: Article
Uncontrolled Keywords: cookies, acid hydrolyzed, starch tailings
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2016 07:23
Last Modified: 28 Sep 2018 10:33
URI: http://ir.cftri.com/id/eprint/2644

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