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What is Gelatinization Rate of Starch Graphs about?

The document contains graphs and equations showing the fraction of gelatinized starch from flour over time during heating. It shows that the fraction gelatinized increases over time but levels off after 180 minutes, with most of the gelatinization occurring in the first 60 minutes. Equations for the fraction gelatinized over time are provided, with negative slopes indicating the fraction gelatinized increases as time increases. Arrhenius equations relating reaction rate to temperature are also included.

Author

jane theresia

Language

EN