Viscoelastic properties Characteris

Viscoelastic properties
Characteristics of the starch-amylase com- plex were determined with the use of amylograph (Amylograph-E, Brabender) [18], with maximum gelatinization. Suspension of 80 g flour at 14% moisture and 450 ml distilled water was put into the reaction tank and was heated at 1.5 °C·min-1 from the initial temperature of 30 °C. The amy- lograph was stopped manually after reaching the maximum gelatinization (curve peak).

ผลลัพธ์ (อังกฤษ) 2:

Viscoelastic properties
of the starch-amylase Characteristics Com-plex were determined with the use of Amylograph (Amylograph-E, Brabender) [18], with maximum gelatinization. Suspension of 80 g flour at 14% moisture and 450 ml distilled water was put into the reaction tank and was heated at 1.5 ° C · min-1 from the initial temperature of 30 ° C. The amy- lograph was stopped manually after reaching the maximum gelatinization (curve peak).

ผลลัพธ์ (อังกฤษ) 3:

Viscoelastic properties.Characteristics of the starch-amylase com - plex were determined with the use of, amylograph (Amylograph-E Brabender) [18],! With maximum gelatinization. Suspension of 80 g flour at 14% moisture and 450 ml distilled water was put into the reaction. Tank and was heated at 1.5 ° C experience min-1 from the initial temperature of 30 ° C. The Amy - lograph was stopped manually after reaching. The maximum gelatinization (curve peak).