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The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule
Author(s) -
Cauvain S. P.,
Gough B. M.,
Whitehouse M. E.
Publication year - 1977
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.19770290304
Subject(s) - starch , granule (geology) , wet milling , toluene , chemistry , chromatography , chemical engineering , materials science , food science , composite material , organic chemistry , engineering
Starch was extracted from wheat by a wet‐grinding process and purified by differential centrifugation followed by shaking with toluene and water. The contrast in pasting, surface and baking properties between dried impure, and dried purified, samples of the starches shows that the surface properties of the granules are profoundly affected by the presence of indigenous “non‐starch material”. These effects can be eliminated by utilizing the non‐dried starch, or by removing such non‐starch material by shaking with toluene prior to drying the granules.