The functionality of wheat starch

Cornell, H 2004, 'The functionality of wheat starch' in A. Eliasson (ed.) Starch in Food: Structure, Function and Applications, Woodhead Publishing, Cambridge, UK, pp. 211-240.


Document type: Book Chapter
Collection: Book Chapters

Title The functionality of wheat starch
Author(s) Cornell, H
Year 2004
Title of book Starch in Food: Structure, Function and Applications
Publisher Woodhead Publishing
Place of publication Cambridge, UK
Editor(s) A. Eliasson
Start page 211
End page 240
Subjects Medicinal and Biomolecular Chemistry not elsewhere classified
Summary Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part 1 illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part 2 examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part 4 covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion. Starch in food will be a standard reference book for those working in the food industry.
Copyright notice © 2004 Woodhead Publishing Limited
Keyword(s) wheat starch
molecular structure
starch rheology
chemical modification
starch syrups
ISBN 1855737310
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