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Steeping of Wheat at Various Temperatures – Effects on Physicochemical Characteristics of the Starch
Author(s) -
Lorenz K.,
Kulp K.
Publication year - 1978
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.19780301003
Subject(s) - steeping , starch , solubility , chemistry , amylose , food science , organic chemistry
Wheat prior to isolation of starch by wet‐milling and a commercial starch sample were steeped at various temperatures (10° to 50°C.) in water. An extended steeping (72 h) increased the gelatinization temperature. In starches steeped for a limited period (24 h) a slight loss of amylose and decrease in solubility occurred as steeping temperatures increased. Water‐binding capacities, however, remained virtually identical, decreased somewhat with higher steeping temperatures. The data show that time rather than temperature of steeping is critical in preserving native properties of wheat starch granules.