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Steeping of Poor Quality Wheat. Effects on Physicochemical Properties and Functional Characteristics of the Starch
Author(s) -
AlJawad N.,
Lorenz 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.19820340606
Subject(s) - steeping , starch , food science , chemistry , solubility , syneresis , organic chemistry
Wheat of poor baking quality was steeped at temperatures ranging from 5° to 50°C, prior to starch isolation. Physicochemical properties of starch – susceptibility to α‐amylase, Amylograph viscosity, and solubility in dimethylsulfoxide – and functional properties – bread and cake baking performance and thickening power – were determined. Starch yield increased as the steeping temperature increased. The susceptibility of starches to α‐amylase increased significantly as the steeping temperature of grain increased above 40 °C. Amylograph consistency of starches increased due to temperature of steeping. Increasing the steeping temperature of grain increased starch solubility in dimethyl sulfoxide. Bread baking performance of starches was not significantly affected by the various treatment temperatures and bread of satisfactory quality was obtained. Cakes of very good characteristics were produced with all starches. The thickening power of starches in fillings stored at room and refrigeration temperatures was higher initially for starches isolated at higher temperature. The consistency decreased upon storage in all fillings. Starch with acceptable functional properties could be obtained from a wheat of poor baking quality.