During the fermentation process, the peak viscosity, trough viscosity, viscosity breakdown, and final viscosity of starch uniformly showed a decreasing trend.
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Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch.
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The sentences
The starch pasting temperature after fermentation showed an increasing trend, mainly because of the presence of low molecular substances, i.e., dextrin and sugar, which bonded to water molecules and inhibited the hydration and swelling of starch, thus increasing the pasting temperature.