Starch-structured breads were prepared with five starches-corn, wheat, potato, arrowroot, and waxy maize-used as granular starch with and without addition of 5 percent freshly prepared or retrograded pastes. Highest average scores were for breads made with wheat starch containing retrograded paste and potato starch containing fresh paste. Analysis of variance...
Published March 1962. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published December 1959. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
This manual brings together methods found useful for measuring various aspects of texture of fresh fruits and vegetables. Apples, carrots, and cantaloupes were used as test materials for evaluating the methods. The manual presents procedures recommended by the Technical Committee of Project WM-55, Methods of Measuring Textural Qualities of Fruits...
Published March 1953. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog