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Properties of starch as related to the characteristics of starch-structured breads

Creator:

Walt, Marie Rodgers and Mackey, Andrea C. (Andrea Clara Overman)

Abstract:

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...

Resource Type:

Technical Report

Full Text:

Properties of Starch as Related to the