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KMID : 1007519940030020051
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.51 ~ p.56
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Comparison of Physicochemical Properties of Starches Isolated from U.S. and Australian Wheat Flours
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Gang Yoon-Son
Kim Sung-Kon
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Abstract
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Properties of starches isolated from U.S. wheats (dark northern spring hard red winter and western white) and Australian Standard White (ASW) wheat were examined in the presence of absence of salt and/or alkalint reagent (an equal mixture of sodium carbonate and potassium carbonate). The concentrations were 1.7% for alkaline reagent based on weight of starch. The ASW starch had higher blue value, water-binding capacity, swelling power and lower solubility than other starches. There was no significant difference in swelling power among starches from U.S. wheats. At a given swelling power and solubility of starch at 80℃. The effect of alkaline reagent was masked in the presence of salt. Amylograph data indicated that ASW and DNS starch had similar pasting properties at 10% concentration. Alkaline reagent decreased the initial pasting temperature and increased the peak height. Salt had no effect on the initial pasting temperature, except ASW starch, and slightlyin creased the peak height and differential scanning calorimetry revealed that the properties of ASW and DNS starches were similar.
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