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Acid‐Modified Wheat Flours. Pasting and Dispersion Properties
Author(s) -
Rankin J. C.,
Holzapfel Margaret M.,
Russell C. R.,
Rist C. E.
Publication year - 1972
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.19720240603
Subject(s) - starch , viscosity , dispersion (optics) , materials science , modified starch , coating , adhesive , chemical engineering , food science , chemistry , composite material , physics , optics , layer (electronics) , engineering
Acid‐modified (AM) and hydroxyethylated acid‐modified (HEAM) wheat flours were prepared with viscosities suitable for use as tub‐sizing agents and as coating adhesives for paper. The pasting characteristics and dispersion properties of both these flours were compared with those of commercial products now used in such applications. Effects were determined of time, temperature and solids concentration on pasting characteristics, paste viscosity and dispersion properties. Paste viscosity behavior of the modified flours, prepared under dry‐state reaction conditions, was more like that of hypochlorite‐oxidized (HO) starch than either AM or HEAM starches. Dispersibility of the modified flours was comparable to that of AM starch, but it was somewhat lower than dispersibility of HEAM and HO starches. Pastes of modified flours and starches, stored and periodically tested, varied little in dispersibility values for flour dispersions, whereas progressively less dispersible material was found in starch pastes.