{"id":9374,"date":"2024-08-23T13:01:23","date_gmt":"2024-08-23T13:01:23","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9374"},"modified":"2024-08-23T13:01:23","modified_gmt":"2024-08-23T13:01:23","slug":"amylum-c6h10o5-3","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/fr\/amylum-c6h10o5-3\/","title":{"rendered":"Quelle est la diff\u00e9rence entre les propri\u00e9t\u00e9s des diff\u00e9rents amidons et de leurs p\u00e2tes ?"},"content":{"rendered":"<p>Les temp\u00e9ratures d'emp\u00e2tage des diff\u00e9rents amidons sont diff\u00e9rentes ; les granul\u00e9s les plus gros sont faciles \u00e0 emp\u00e2ter et peuvent \u00eatre emp\u00e2t\u00e9s \u00e0 des temp\u00e9ratures plus basses. Les diff\u00e9rentes vari\u00e9t\u00e9s de p\u00e2tes d'amidon se distinguent par de nombreuses propri\u00e9t\u00e9s, telles que la transparence de la p\u00e2te, la viscosit\u00e9 thermique, la stabilit\u00e9, l'adh\u00e9rence, la nature du gel g\u00e9n\u00e9r\u00e9 apr\u00e8s refroidissement et la coagulabilit\u00e9 (par exemple, tableau 1). Toutes ces propri\u00e9t\u00e9s influencent l'utilisation de l'amidon.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9375\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-365-650x205.png\" alt=\"\" width=\"650\" height=\"205\" \/><\/p>\n<p>Tableau 1 Comparaison des propri\u00e9t\u00e9s de divers amidons et de leurs p\u00e2tes d'amidon<\/p>","protected":false},"excerpt":{"rendered":"<p>The pasting temperatures of various starches are different; larger granules are easy to paste and can achieve paste at lower temperatures. Different varieties of starch pastes differ in many properties, such as the transparency of the paste, thermal viscosity, stability, adhesion, the nature of the gel generated after cooling, and coagulability (e.g., Table 1). All [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is the difference between the properties of various starches and their starch pastes? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/fr\/amylum-c6h10o5-3\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the difference between the properties of various starches and their starch pastes? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"The pasting temperatures of various starches are different; larger granules are easy to paste and can achieve paste at lower temperatures. Different varieties of starch pastes differ in many properties, such as the transparency of the paste, thermal viscosity, stability, adhesion, the nature of the gel generated after cooling, and coagulability (e.g., Table 1). 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