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Physical Properties and Sensory Attribute of Soup Made from Modified Wheat Starch
化工小麦澱粉を用いたスープの物性および食味特性
2005
Nihon Reoroji Gakkaishi
化工小麦澱粉を用いたスープの物性および食味特性
Soups were made from three chemically double-modified (hydroxypropylated and cross-linked) wheat starches, and their physical properties and sensory attribute were compared with that made from native wheat starch and chemically double-modified waxy maize starches. The pastes of modified wheat starches were lower in pasting temperature, smaller in breakdown, and higher in the viscosity at 50 °C compared with native wheat starch paste. The soups made from highly cross-linked modified starches,
doi:10.1678/rheology.33.67
fatcat:j7xzj4ba4bb7hgfx6s5anituzi