Dear Professor, I'm currently working as Product Developer focusing on gluten free bread mix here in Ireland. Though the use of modified starch is still not on my option as clean labeling is one of the biggest issues here in Europe, I would still like to understand the role of modified starch on bakery products. I'm wondering if you have some kind of articles/links/or reading materials/lectures disucssing types of modified starch for bread application and their specific function. Thanks.
Thank you for posting this lecture! Would it be possible to modify starch at home using the acid method? It's really hard to buy modified starch where I live. Can I just cook corn starch at home with water and a little vinegar, neutralize it with a stoichiometric amount of sodium bicarbonate, dry it in a low temperature oven and use a food processor to pulverize it?
Depending on the usecase you can get around this with buying a product that already contains lots of modified starch, like a cream-stabiliser, soup-/sauce-binder, puddingpowder.
This a very nice work. but I want to know the quality/Standard to be meet before modified starch can be used as excipient, binders or disintegration in pharmaceutical industry?
+Don Simon Hi Don, I think you can find the specifications in the Pharmacopoeia or similar reference. I'm more familiar with applications in the food products.
Thank you very much for your wonderful Presentation
very useful lectures, thank you.
could you please write down the websites you mention at the beginning?
Dear Professor,
I'm currently working as Product Developer focusing on gluten free bread mix here in Ireland. Though the use of modified starch is still not on my option as clean labeling is one of the biggest issues here in Europe, I would still like to understand the role of modified starch on bakery products. I'm wondering if you have some kind of articles/links/or reading materials/lectures disucssing types of modified starch for bread application and their specific function. Thanks.
Thank you for posting this lecture!
Would it be possible to modify starch at home using the acid method? It's really hard to buy modified starch where I live.
Can I just cook corn starch at home with water and a little vinegar, neutralize it with a stoichiometric amount of sodium bicarbonate, dry it in a low temperature oven and use a food processor to pulverize it?
Depending on the usecase you can get around this with buying a product that already contains lots of modified starch, like a cream-stabiliser, soup-/sauce-binder, puddingpowder.
Excellent work .Thanks ,it really helped
This a very nice work. but I want to know the quality/Standard to be
meet before modified starch can be used as excipient, binders or
disintegration in pharmaceutical industry?
+Don Simon Hi Don, I think you can find the specifications in the Pharmacopoeia or similar reference. I'm more familiar with applications in the food products.
thanks for sharing it helped me a lot !
+bleach3292 i'm glad that you learned something.