Unter allem Vorbehalt:
XXX provided the information about the technological characteristics of the samples distributed, as well as the cooking protocols for preparing a standardized food product. A standard cooking protocol must be adopted during the next weeks. Pasta will be submitted to in vitro digestion
The "measured swelling volume" is the swelling volume as measured in section B
with the sample preparation process outlined in section "Preparation of Aqueous Dispersions".
The actual cooking protocol is constant but for a given starch the process conditions specifically concentration, resulting viscosity and hence stress on the-cook are at a variable severity.
The "reference swelling volume" is the swelling volume as measured in section B including the sample preparation steps. The process conditions for a given starch including actual cooking protocol are constant for all samples when made by the process relevant to Q reference.
CA2668242A1 - Low swelling starch - Google Patents