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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1016/0003-9861(51)90269-x

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2092-6456

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Effects of corn potato and tapioca starches on t

Authors: Misook Kim Yeonkyung Yun Yoonhwa Jeong
Publish Date: 2015/06/30
Volume: 24, Issue: 3, Pages: 913-919
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Abstract

Corn potato and tapioca starches were used to replace proportions of the rice flour in glutenfree breads and their quality characteristics were investigated The addition of potato starch at 20 or 30 to rice flour improved dough and bread properties such as viscosity parameters leavening power uniform air cells color and delayed starch retrogradation compared to the rice bread Moreover the bread containing 20 potato starch showed the highest score in overall acceptability in sensory evaluation Overall the quality of the rice bread was improved by adding starch despite a little positive effect of corn starch

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  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
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  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  16. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
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  18. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
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