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Amylase represents a green and healthy method that can be used to inhibit retrogradation of starch and high starchy foods. In this study, glutinous rice starch is hydrolyzed using α‐amylase or β‐amylase at different dextrose equivalent (DE) values to investigate the effect of enzymatically‐hydrolyzed glutinous rice starch (EGS) on the anti‐retrogradation of rice cakes. The latter's hardness shows...
Wheat starches are ball milled to obtain various levels of damaged starch. The pasting properties, dissolution behavior, granule structures, crystal, and molecular structure of starch with different degrees of damage are investigated. The influence of the mechanical stirring speed on pasting properties of wheat starch is also evaluated. The results show that the pasting viscosity measured by RVA...
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