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. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread.
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.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Table of Contents
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
