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KMID : 0380620210530050521
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 5 p.521 ~ p.526
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Comparison of structure and physicochemical properties of commercial domestic and imported wheat starch
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Jeong Gyeong-A
Park Jin-Hee
Kim Kyeong-Hoon
Lee Chang-Joo
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Abstract
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This study characterized the chemical structure and physical properties of domestic commercial wheat starch and compared them with those of imported commercial wheat starch. Three varieties of domestic commercial wheat starch (DWS) were compared to three types of imported wheat starch (IWS). The morphology of DWS granules was spherical with diameters 17.0-18.3 μm; the IWS granules exhibited various diameter sizes (16.6-17.7 μm). The amylose content of both DWS and IWS was between 23.2?23.8%. DWS exhibited smaller gelatinization temperature ranges and gelatinization enthalpies compared to IWS. These results suggest that IWS-PW (plain wheat starch) is a mixture of many types of wheat starch. In conclusion, the quality of domestic wheat flour and imported wheat flour was related to gluten content as well as to the starch properties.
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KEYWORD
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domestic wheat starch, imported wheat starch, starch structure
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