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Small Angle X-ray Scattering (SAXS) has been applied to the study of starch structure in wheat flour. The quality of the range changes of starch microstructure after milling was analysed and a certain relationship of SAXS scattering magnitudes with alveographic study was shown.
Whey protein isolate (WPI) xanthan gum heat-induced gels were obtained at pH range 5-10. The rheological properties of WPI (3%) xanthan gum ( 0.1 and 0.5%) were examinated. The highest apparent viscosity had mixtures obtained at pH 7 and 0.1% polysaccharide concentration. At higher xanthan gum concentration mixtures obtained at pH 5 and 7 had similar apparent viscosity. The shear stress at fracture...
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