Effect of Starch Granule Size Distribution and Elevated Amylose Content on Durum Dough Rheology and Spaghetti Cooking Quality

N Soh, Hwee; Sissons, Mike; A. P. Turner, Matthew

doi:10.1094/cc-83-0513

Public

Effect of Starch Granule Size Distribution and Elevated Amylose Content on Durum Dough Rheology and Spaghetti Cooking Quality

Published in Cereal Chemistry • Sep 1, 2006

Authors:

Hwee N Soh

Mike Sissons

Matthew A. P. Turner

Abstract

ABSTRACT To obtain an indication of the effect of increasing the starch amylose content above normal levels (27–74%) and increasing the percentage of B‐type starch granules (11–60%) on durum dough properties and the quality of the spaghetti derived from these doughs, the reconstitution approach was ...

Subject

Farinograph

Amylose

Food science

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