| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601547 | Carbohydrate Polymers | 2013 | 7 Pages |
Abstract
⺠Thermal transition temperature of starch decreases with increasing NaCl content at 25% moisture. ⺠At 45% moisture content NaCl reduces starch granule swelling. At 25% the opposite is seen. ⺠NaCl decreases the enthalpy of the thermal transition in limited water environments. ⺠NaCl changes the solvent environment to induce the starch thermal transition with less water. ⺠Reducing NaCl will cause processing implications for low moisture cereal based foods.
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Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Li Day, Claire Fayet, Stephen Homer,