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Cereal Chem 44:8 - 26.  |  VIEW ARTICLE
Heat-Moisture Treatment of Starch.

L. Sair. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

This paper reports on studies that were conducted 22 years ago when the author was a Research Fellow of the Corn Industries Research Foundation. Why do starches vary in their sorption? Experimental work showed that the variation in sorption is related to the associative forces within the starch granule. When these forces are disrupted within the granule by application of heat and moisture, preferably in the vapor state, the properties of the starches can be profoundly changed. The sorption of all starches falls within a narrow range after treatment. The physical properties of the root starches take on much the same character as the cereal starches. Gelatinization temperature, swelling behavior, and paste translucency of the root starches approach that of the cereal starches. The X-ray diffraction pattern of the root starches changes to that of the cereal starches.

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