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Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°C
Author(s) -
Gough B. M.,
Pybus J. N.
Publication year - 1971
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/star.19710230608
Subject(s) - granule (geology) , starch , wheat starch , starch gelatinization , food science , chemistry , chemical engineering , materials science , composite material , engineering
Undamaged wheat starch granules were treated in water at 50°C for 72 hours, and their properties then compared with those of the parent starch before and after gelatinization. Some of their attributes suggest that little alteration has occurred, but changes in others indicate that the internal structure of the granule has been modified, increasing its heterogeneity in some respects, but reducing it in others. In particular, gelatinization occurs at a higher but much more sharply defined temperature as compared with the range of temperatures shown by the mixture of untreated granules.