scholarly journals Effect of High-Moisture Heat-Treatment, a Model of Pasta Drying, on the Gelatinization and Pasting Properties of Durum Wheat Starch

2013 ◽  
Vol 60 (8) ◽  
pp. 412-417 ◽  
Author(s):  
Keisuke Kobayashi ◽  
Takashi Nakamura
Keyword(s):  
Heat Treatment ◽  
Durum Wheat ◽  
Pasting Properties ◽  
Wheat Starch ◽  
High Moisture

scholarly journals Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment

2020 ◽  
Vol 29 (10) ◽  
pp. 1389-1399 ◽  
Author(s):  
Eun-Jung Kang ◽  
Ji-Eun Bae ◽  
Jung Sun Hong ◽  
Hee-Don Choi ◽  
Hyun-Wook Choi ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Wheat Starch ◽  
Dry Heat ◽  
Dry Heat Treatment

scholarly journals The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches

Polymers ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1602
Author(s):  
Hesham Alqah ◽  
M. S. Alamri ◽  
A. A. Mohamed ◽  
S. Hussain ◽  
A. A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Amylose Content ◽  
Potato Starch ◽  
Amorphous Region ◽  
Enzymatic Digestion ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Predictive Tool ◽  
Swelling Power ◽  
Wheat Starches

Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.

Effect of Gluten on Pasting Properties of Wheat Starch

2010 ◽  
Vol 9 (12) ◽  
pp. 1836-1844 ◽  
Author(s):  
Jian-sheng CHEN ◽  
Zhi-ying DENG ◽  
Peng WU ◽  
Ji-chun TIAN ◽  
Quan-gang XIE
Keyword(s):  
Pasting Properties ◽  
Wheat Starch

scholarly journals Effect of Some Food Ingredients on Various Characteristics of Instant Tanier Flakes and Wheat Flour

1969 ◽  
Vol 61 (2) ◽  
pp. 234-241
Author(s):  
E. J. Rodríguez-Sosa ◽  
M. A. González
Keyword(s):  
Wheat Flour ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Good Stability ◽  
Bread Making ◽  
Food Ingredients ◽  
Gel Texture ◽  
Light Reflectance ◽  
Shear Press

The influence of some food ingredients commonly used in bread making on various characteristics of instant tanier (Xantohosoma sp.) flakes, wheat flour, and a mixture of 15% tanier flakes, and 85% wheat flour (15-85 mixture) was determined. Pasting measurements, taken us in~ the Brabender Amylograph-Viscograph, were higher for samples contaimng wheat flour. Tanier starch from flakes was stronger than wheat starch. Both starches showed good stability while cooking for 1 hour at 93 and at 50° C. A peak viscosity was observed in some samples while cooling to 50° C. In tanier flakes, ingredients tended to decrease pasting measurements while in wheat flour they tended to increase them. Pasting properties of the 15-85 mixture followed the same pattern of wheat flour, but the presence of tanier flakes tended to lower the values. Light reflectance measured after amylography (paste clarity) was higher for wheat flour while shear press (gel texture) tended to be higher for the 15-85 mixture.

Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose

2006 ◽  
Vol 57 (5) ◽  
pp. 531 ◽  
Author(s):  
M. Yamamori ◽  
M. Kato ◽  
M. Yui ◽  
M. Kawasaki
Keyword(s):  
Resistant Starch ◽  
Triticum Aestivum L ◽  
Pasting Properties ◽  
Starch Synthase ◽  
Wheat Starch ◽  
Urea Solution ◽  
Wheat Starches ◽  
Minimum Viscosity ◽  
High Amylose ◽  
Swelling Volume

The bread wheat (Triticum aestivum L.) analysed in this study has been produced by genetically eliminating the starch synthase IIa and shows apparent high amylose (HA) in the flour starch. Some starch properties of the HA wheat were analysed. The HA wheat contained 2.8–3.6% resistant starch (RS), much more than the normal (control) wheat, which contained almost no RS. Autoclaving the HA and normal wheat starches increased RS. The former contained 10.5% RS and the latter 5.9 or 6.8% RS. Swelling of the HA wheat starch and its pasting properties using Rapid ViscoAnalyzer (RVA) were investigated. Swelling power (g/g) of the HA wheat in 0.1% AgNO3 and swelling volume (mL/g) in urea solution were significantly less than those of the normal wheat. The RVA profile of the HA wholemeal and starch also differed from the normal. The peak viscosity, minimum viscosity, and final viscosity of HA were low, and breakdown (peak minus minimum viscosity) was very small. These findings show that amount of resistant starch and pasting properties are unique in the HA wheat starch, probably caused by lack of starch synthase IIa.

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