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Reviews & Ratings
Сырьем для производства крахмала обычно служат зерна злаков, клубни картофеля и некоторые корнеплоды с различным содержанием крахмала: рис (70-80%), кукуруза (65-75%), пшеница (60-70%), рожь, ячмень, овес (50-60%), картофель (17-24%) и маниок (15-21%). Книга состоит из нескольких глав, охватывающих такие темы, как технология производства крахмала, декстрина и глюкозы, пищевые биополимеры, реология, смеси крахмала с галактоманнаном и физика крахмальной системы.
В первой главе подробно рассматриваются процессы производства крахмала, декстрина и глюкозы. .
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