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Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Author:
Tian, Shuangqi, Chen, Yimei, Chen, Zhicheng, Yang, Yingqi, Wang, Yanbo
Source:
Journal of food quality 2018 v.2018
ISSN:
1745-4557
Subject:
acetates, dough, esterification, phosphates, physicochemical properties, raw materials, sodium, starch
Abstract:
As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.
Agid:
6243151