%0 Journal Article %1 Fortuna2000 %A Fortuna, T. %A Januszewska, R. %A Juszczak, L. %A Kielski, A. %A Pa?asin?ski, M. %C Dept. of Carbohydrate Technology, University of Agriculture, 29-Listopada 46 Ave., 31-425 Krako?w, Poland %D 2000 %J International Journal of Food Science and Technology %K Granularity, Pore Specific Viscosity area, size, surface %N 3 %P 285--291 %T The influence of starch pore characteristics on pasting behaviour %U http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0034343195&partnerID=40&rel=R8.2.0 %V 35 %X Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity.

@article{Fortuna2000, abstract = {Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity.}, added-at = {2012-12-19T21:37:51.000+0100}, address = {Dept. of Carbohydrate Technology, University of Agriculture, 29-Listopada 46 Ave., 31-425 Krako?w, Poland}, author = {Fortuna, T. and Januszewska, R. and Juszczak, L. and Kielski, A. and Pa?asin?ski, M.}, biburl = {https://www.bibsonomy.org/bibtex/2556728448eb983bfaa4516711261e215/gruwel}, comment = {Cited By (since 1996): 15 Export Date: 25 September 2008 Source: Scopus}, interhash = {6b314e0752c9a7541543d5270e75fe0f}, intrahash = {556728448eb983bfaa4516711261e215}, journal = {International Journal of Food Science and Technology}, keywords = {Granularity, Pore Specific Viscosity area, size, surface}, number = 3, owner = {administrator}, pages = {285--291}, timestamp = {2012-12-19T21:37:54.000+0100}, title = {The influence of starch pore characteristics on pasting behaviour}, url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0034343195&partnerID=40&rel=R8.2.0}, volume = 35, year = 2000 }