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Starch Damage
Author(s) -
Lelievre J.
Publication year - 1974
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.19740260305
Subject(s) - starch , amorphous solid , degradation (telecommunications) , chemical engineering , materials science , diffraction , modified starch , chemistry , food science , crystallography , physics , optics , computer science , engineering , telecommunications
Damaged starch granules are produced during flour milling. Such material absorbs more water and is more susceptible to enzymic degradation than unmodified starch. In the present study, X‐ray diffraction measurements were used in an attempt to give a physical explanation of this phenomenon. It is proposed that the effect of milling may be partly attributed to the conversion of starch into a more amorphous form.