Premium
Amylograph Pasting Behaviour of Cereal and Tuber Starches
Author(s) -
Leelavathi K.,
Indrani D.,
Sidhu J. S.
Publication year - 1987
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.19870391103
Subject(s) - amylose , retrogradation (starch) , setback , starch , viscosity , food science , chemistry , materials science , composite material , civil engineering , engineering
The pasting characteristics in terms of peak viscosity (P), hot paste viscosity (H), cold paste viscosity (C) and at the selected fixed peak viscosities, the various ratios i.e., breakdown (H/P), setback (C/P), total setback (C/H) and relative breakdown, BD r , (P‐H)/(C‐H) to distinguish the starches from different species, are reported. Important differences in these characteristics among various starches have been observed. The amount of soluble amylose present in a starch, significantly affected its tendency for retrogradation. The breakdown (H/P), setback (C/P), total setback (C/H) ratios and especially the relative breakdown (BD r ) can be made use of in distinguishing the starches from different species of wheat.