April 2024
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22 Reads
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2 Citations
LWT
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... Starch roasting at temperatures over 100 • C causes disorders in the crystalline structure of the starch granules, which may be the reason for the conversion of their structure. High temperature leads to the breaking of hydrogen bonds between starch helices, amylopectin degradation, and an increase in the amylose content of the granules, which results in lesser amylose crystallinity and may facilitate the gelatinization process by lowering its temperature and the amount of energy needed [29][30][31]. The most significant changes in gelatinization temperatures were observed in the case of preparations roasted with the reagent. ...
- Citing Article
April 2024
LWT