Gelatinization and Retrogradation Changes in Corn and Wheat Starches Shown by Photomicrographs

Autor*innen

• Sybil Woodruff

Parameter

• 56 Seiten
• 2 Lesestunden

• Pflanzen

Mehr zum Buch

The yield of cornstarch is considered high at 30% of the corn's weight, though typically only about 22% is recovered. Commercial production usually achieves around 58% yield from the original corn. In contrast, wheat starch yields range from 45% to 65% of the flour weight used. Heat starch is not produced on a commercial scale, making yield comparisons impossible. The primary focus was on avoiding treatments that could alter the starch, with yield size being a secondary concern. Despite relatively low yields, the starch obtained is believed to represent a composite from various parts of the kernels. Forgotten Books publishes numerous rare and classic texts, utilizing advanced technology to digitally reconstruct historical works while maintaining original formats and repairing imperfections. Occasionally, some flaws from the original may be replicated in the reproduction, but most imperfections are successfully repaired, with any remaining ones intentionally preserved to maintain the historical integrity of the work.

• Sprache: Englisch
• Erscheinungsdatum: 2021
• Einband: Paperback