The gelatinization behaviour of 6 starches extracted from corn flours and grits has been studied in relation to their performance in extrusion. It was found that favourable extrusion behaviour correlated with a high amylose content, a significantly lower gelatinization temperature and a more rapid gelatinization process as monitored by small angle light scattering in response to temperature jumps.
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Bhuiyan et al. (1982) studied this question.
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