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Studies on Rye Starch Properties and Modification. Part III: Viscograph Pasting Characteristics of Rye Starches
Author(s) -
Schierbaum Friedrich,
Kettlitz Bernd
Publication year - 1994
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.19940460103
Subject(s) - starch , chemistry , consistency (knowledge bases) , food science , moisture , mathematics , organic chemistry , geometry
Pasting characteristics of native as well as of physically and chemically modified rye starches have been characterized and compared with the other triticeae starches and starches from maize and potatoes. Normal and pressure viscograph techniques were applied. Additional, ridgelimetry investigation were performed with the gels formed from the viscographically prepared pastes. Rye as well as wheat and triticale starches exhibit unique, typical gelatinization behaviour, late onset of consistency gain, low but highly stable cooking consistency, consistency gain of the two‐threefold on cooling. Gels are of statistically lower firmness as those of maize starch. Higher degrees of consitency, good cooking stability and high consistency gain on cooling were achieved after treatment in the pressure viscograph (max. temp. 120°C). Physical treatment like annealing, heat‐moisture treatment, extraction by aqueous solvents, drying procedures result in different but in each case typical change of properties: shift of onset consistency gain, lower maximum consistency values, lower consistency gain on cooling. Gelfirmness will be enhanced in every case. The pasting characteristics of heat‐moisture treated wheat starch differ from this by remarkably higher consistency values. Possible reasons for this are discussed. Succination (0.7‐2.1%) changes the pasting characteristics towards the potato starch type, lower onset temperatures of consistency gain, very high values in maximum consistency, diminished cooking stability. The gels formed are smooth and turbid. Acetylation (0.7‐2.3%) changes the pasting characteristics towards the maize starch type, maximum consistencies are lower compared with succinated triticeae starches. Ac contents of 0.7% inhibit the formation of rigid gels.