Author
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Grant, Linda |
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Submitted to: Cereal Chemistry
Publication Type: Abstract Only Publication Acceptance Date: 3/7/1995 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: The effects of two different methods of starch isolation, drying, and grinding on gelatinization and retrogradation properties were investigated. Starch was isolated from whole wheat and flour of four Hard Red Spring wheat cultivars. Portions of each were freeze dried or air dried. Each sample of starch was ground by hand using a mortar and pestle or a Wiley Jr. mill. Less starch damage was obtained with the freeze dried starches regardless of starch isolation method or grinding technique, and from all starches derived from whole wheat. The highest starch damage values were obtained for starches that were air dried and ground with the mill. Higher water-binding capacity values were obtained for starches isolated from flour and ground using the Wiley Jr. regardless of drying method. Statistically, there were no significant differences between the two types of drying and two types of grinding on lipid and amylose contents. There were significant differences in peak viscosity between freeze dried and air dried starches derived from whole wheat but not from flour. Gelatinization properties, retrogradation tendency and freeze-thaw stabilities of the starches were evaluated by DSC. |
