ÖZET : Modifikasyon, nişastanın özelliklerinin istenilen yönde geliştirilmesi ve değerlendirilmesi işlemidir. Bu işlem ile nişastanın suda çözünürlüğü artırılır, viskozitesi azaltılır ve amilozun retrogradasyon eğilimi (ekmeğin bayatlaması) en aza indirilir. Ayrıca modifiye nişastanın, jelleşme, nem tutma, şeffaflık, stabilizasyon ve kıvam artırıcı özelliklerinden istifade edilmektedir.
THE OBTAIN OF MODIFIED STARCH AND USAGE IN THE
BAKING PRODUCTS
SUMMARY : Modification is a process to evaluate and develop the properties of starch in an appropriate way. With this process, solubulisation of starch is increased, viscosity is decreased, retrogradation inclination of amilose (stale of bread) is lessened. In addition, this process enables to benefit from gelatinization, water absorption, transparent ,stabilization and thickening properties of modified starch.
Primary Language | tr;en |
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Journal Section | DERLEMELER |
Authors | |
Publication Date | April 12, 2013 |
Published in Issue | Year 1998 Volume: 29 Issue: 2 |
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