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A Comparison between Corn Starch and Dry Milled Corn Products in their Dispersion Properties
Author(s) -
Navickis L. L.,
Bagley E. B.
Publication year - 1986
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.19860380702
Subject(s) - corn starch , starch , chemistry , swelling , food science , polymer chemistry , modified starch , wheat starch , corn meal , chemical engineering , materials science , composite material , engineering
Gelatinization of corn starch, flour, meal and grits has been compared. Amylograph curves show differences that can be related to particle size and to constraints on the swelling behavior, presumably due to native protein in the corn milled products. Autoclaving starch and dry milled products at 121 °C in the presence of steam alone merely hardens the particles. However, when the particles are in contact with liquid water, swelling and gelatinization readily occur and gels are formed. Above 10% loading, gels formed by autoclaved grits and meal are significantly more rigid than gels formed from corn starch alone. Flour gives gels of essentially the same properties as the starch up to 30% loading, above which flour gels become more rigid than starch gels and match the gels formed from corn meal and grits.