Starch in Food: Structure, Function and Applications, Third Edition, is now fully updated with eleven new chapters covering hot areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. Divided in three parts, part one illustrates how plant starch can be analyzed and modified, with new chapters on analysis of starch molecular structure, molar mass and size; the relationship between structure and digestion of starch; and the influence of plant cell wall properties on the bioaccesibility of starch. Part two examines the sources of starch, bringing new chapters on cereal, root and tuber, and pulse starches. Part three looks at starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods Covers insight into how starch-related formulation challenges can be addressed Each chapter brings future outlook and trends in the starch area INDICE: Part one - Structure, analysis and modification 1. Plant starch synthesis 2. Analysis of starch molecular structure, molar mass and size 3. Understanding starch structure and functionality 4. Physical modification of starch 5. Chemical modification of starch 6. Starch interaction with native and added food components 7. Measuring starch in food 8. The relationship between structure and digestion of starch 9. The influence of plant cell wall properties on the bioaccesibility of starch Part two - Sources of starch 10. Cereal starches 11. Rice flour and starch functionality 12. Potato starch 13. Root and tuber starches 14. Pseudo-cereal starches 15. Pulse starches Part 3 - Applications 16. Utilizing starches in product development 17. Starch in baked products 18. Starch in gluten-free bread applications 19. Starch in brewing applications 20. Starch-based microencapsulation 21. Encapsulation of probiotic bacteria using starch microspheres produced by polymer phase separation. 22. Starch nanoparticles 23. Starch-based food emulsifiers 24. Starch-based films
- ISBN: 978-0-323-96102-8
- Editorial: Woodhead Publishing
- Encuadernacion: Rústica
- Páginas: 400
- Fecha Publicación: 01/08/2023
- Nº Volúmenes: 1
- Idioma: Inglés