This vedio explains the starch gelatinization and retrogradation process, constituents of starch amylose and amylopectin and their structure. #Starch#starchc...
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Feedback >>Putt Choonhanirunrit. 5 subscribers. Subscribed. 16. 1.1K views 1 year ago. This video explains the science behind the cooking process of rice and the reason why …
Feedback >>Starch is the widely used gelling and thickening agent in food industry. Watch the complete video and learn the basic concept of what is starch and its major...
Feedback >>Starch retrogradation is the technical term for bread staling. It''s the reason why your bread changes in texture and mouthfeel as it ages. In this video, we''ll show you how starch...
Feedback >>Starch, gelatinization, retrogradation, pasting curve, birefringence, crystallinity
Feedback >>In this video I have discussed about resistant starches and classification of fibres into three types first is high molecular weight fibresLow molecular weig...
Feedback >>It includes not only cook-up textures, but also, the starch performance post-refrigeration (retrogradation). This is a demonstration of starch textures from varying botanical sources such...
Feedback >>The Video is very helpful for GATE aspirants. This video covers a brief discussion on the functions of carbohydrates, including Gelatinization and Retrograda...
Feedback >>Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered struc...
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