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Oil Binding Ability of Chlorinated and Heated Wheat Starch Granules and Their Use in Breadmaking and Pancake Baking
Author(s) -
Seguchi Masaharu
Publication year - 2001
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200109)53:9<408::aid-star408>3.0.co;2-b
Subject(s) - wheat starch , granule (geology) , starch , chemistry , food science , modified starch , flavor , chemical engineering , materials science , composite material , engineering
Chlorination and heat treatment of wheat flour changes the surface character of starch granules from hydrophilic to hydrophobic, and high oil binding ability of the starch granules can be observed. It was suggested that the hydrophobicity, in case of chlorination, was due to chemical modification of the starch granule surface proteins, and, in case of heat treatment, due to conformational changes of the proteins. This hydrophobicity could be also obtained by aging (233 days at room temperature). The hydrophobicity of starch granules in batter is highly related to the springiness of pancake. Heat treated wheat starch granules can encapsulate flavor through their oil binding ability.