CHARACTERISATION OF BARLEY STARCHES AND THEIR MODIFIED PREPARATIONS.
 
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Pol. J. Food Nutr. Sci. 2001;51(2):63–67
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ABSTRACT
Native barley starch and its waxy variety were subjected to chemical modification (esterification with sodium trimetylphosphate) and physical modification (heating at 200oC or microwave radiation). Unmodified starches and their preparations were examined in respect of the phosphorus and amylose content, reduction and swelling capacities, water solubility, and pasting characteristics. On a basis of the results obtained it was found that there were differences in some physico-chemical properties between native starch and waxy starch and that the modifications applied caused further changes in these properties.
ISSN:1230-0322