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Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. II. Functional Properties and Baking Potential
Author(s) -
Lorenz K.,
Kulp K.
Publication year - 1982
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.19820340303
Subject(s) - triticale , starch , food science , moisture , agronomy , thickening , chemistry , materials science , biology , composite material , polymer science
Functional baking properties of heat‐moisture treated starches (barley, triticale, red millet, arrowroot, cassava) described in preceding paper* are given. The bread and cake baking potential of cereal starches was adversely affected by the treatment. Although the quality of breads and cakes failed to match that of untreated wheat starch, the treatment improved tuber starches, suggesting that the molecular order of starches is an important factor in starch baking quality. Thickening properties tested with pie fillings demonstrated adverse effects of the treatment on this starch property.