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The amylose/amylopectin ratio in starch granules has a distinct impact on the physicochemical properties of starches. In this study the effects of high pressure and temperature combinations on the ...

While there's a time and a place for ultra-fudgy brownies, sometimes there's nothing better than enjoying a brownie with a ...

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这篇综述系统分析了水热处理（HMT）对小米（millets）的淀粉凝胶化（gelatinization）、蛋白质变性（denaturation）及抗营养素（antinutritional factors）降解的作用机制，探讨了蒸汽处理（steaming）、热湿处理（heat-moisture treatment）等技术对小米功能特性（如消化率、抗 ...

Leavening agents must be optimized for frozen dough applications, ensuring the right reaction at the right time.

immediately shocking it in ice water to stop gelatinization and finishing it later before serving. “This method preserves al dente texture while enhancing the final release of surface starch ...