Effects of heat-moisture treatment of varied severity on physicochemical parameters of three cereals (barley, triticale and red millet) and two tuber starches (arrowroot, cassava) were studied. The treatment produced restriction in swelling powers of all tested starches ; solubilities of cereal starches increased while those of the tuber starches were reduced at 90"C, indicating different types of reorganization of the starch polymers in the two types of granules; enzyme susceptibilities and water-binding capacities were augmented by the treatment.X-ray diffraction studies showed decreases in degree of crystallinity of cereal starches and changes of C-pattern to Apattern of tuber starches by the treatment. Effects on pasting properties are also given. Modifizierung von Getreide-und Wurzelstarke durch Hike-Feuchtigkeitsbehandlung. Teil 1 Physiko-chemische Eigenschaften. Die Wirkung der Hitze-Feuchtigkeitsbehandlung unterschiedlicher Intensitat auf die physikochemischen Parameter von drei Getreide-(Gerste, Triticale und Rothirse) undzwei Wurzelstarken (Arrowroot, Cassava) wurde untersucht. Die Behandlung rief eine Verminderung des Quellvermogens aller untersuchten Starken hervor. Die Loslichkeit der Getreidestarken erhohte sich, wahrend die der Wurzelstarken bei 90°C verringert wurde, was auf die verschiedenen Arten der Reorganisation der Starkepolymere in den beiden Starkekorn-Typen hinweist. Die Enzymempfindlichkeit und das Wasserbindungsvermogen wurden durch die Behandlung erhoht. Rontgenbeugungsversuche zeigten eine Abnahme des Kristallinitltsgrades der Getreidestiirken und Anderung des C-Typs in den A-Typ bei den Wurzelstarken. Die Wirkungen auf die Verkleisterungseigenschaften werden ebenfalls behandelt . ____ -___ 50 starch/starke 34 (1982) Nr 2 , S. 50-54
The production of modified starches from corn, barley and triticale grain was found to be possible by sprouting of grains prior to starch isolation. The extent of modification depends on the time of sprouting. The water binding capacities of starches decreased initially and then increased again with longer sprouting times. Swelling powers decreased while solubilities and enzyme susceptibilities of the starches increased with sprouting. Starches gelatinized at a lower temperature and over a narrower temperature range than starch from ungerminated grains. FN values and amylograph viscosities decreased due to sprouting of grains prior to starch isolation.
Functional baking properties of heat‐moisture treated starches (barley, triticale, red millet, arrowroot, cassava) described in preceding paper* are given. The bread and cake baking potential of cereal starches was adversely affected by the treatment. Although the quality of breads and cakes failed to match that of untreated wheat starch, the treatment improved tuber starches, suggesting that the molecular order of starches is an important factor in starch baking quality. Thickening properties tested with pie fillings demonstrated adverse effects of the treatment on this starch property.
To study the function of starch in cookie baking, starch was isolated from a cookie flour and from cookies baked with the flour. Viscograms of starches indicated no detectable changes caused by cookie processing. Swelling power, solubility, gelatinization temperature range and enzyme susceptibility were unchanged by cookie preparation. X‐ray diffraction patterns of starch isolated from cookies showed a strong “A” pattern. The starch was not affected by the baking process. Differential scanning calorimetry showed no apparent differences in phase transition peaks. Starch‐gluten breads produced were of similar volume and quality characteristics. It was concluded that a) starch granules remain in their native condition during cookie baking, b) starch does not form a continuous structure in cookies and c) retrogradation cannot occur during cookie storage.
Physico-chemical properties of wheat-and potato starch, defatted before or after heat-moisture treatment, were compared with those of untreated starches. Effects on waterbindingcapacity, swelling power, solubility, enzyme susceptibility, gelatinization temperature range, viscograph consistency and on functional properties such as cake baking performance and thickening power are reported. X-ray diffraction patterns of samples defatted before heating appeared slightly sharper than those of non-defatted, then heatmoisture treated samples. Defatting of wheat starch combined with heat-moisture treatment caused less reduction in relative crystallinity than heat-moisture treatment alone, enzyme susceptibility was reduced, viscograph consistencies increased and cake baking performance and thickening power of the starches improved. Defatting of potato starch combined with heat treatment had some positive effects on enzyme susceptibility, solubility and thickening power. Physikalisch-chemische Eigenschaften von entfetteten hitze-feuchtigkeitsbehandelten Starken. Die physikalisch-chemischen Eigenschaften von Weizen-und Kartoffelstarke, die vor oder nach der Hitze-Feuchtigkeitsbehandlung entfettet worden waren, wurden mit denen von unbehandelten Starken verglichen. Die Einflusse auf Wasserbindungsvermogen, Quellvermogen, Loslichkeit, Angreifbarkeit durch Enzyme, Verkleisterungstemperatur, viskographische Konsistenz und funktionelle Eigenschaften wie Backverhalten bei Kuchen und Dickungsvermogen werden mitgeteilt. Das Rontgenbeugungs-Diagramm der vor der Entfettung erhitzten Proben erschien etwas schiirfer als das der nicht entfetteten hydrothermisch behandelten Proben. Die Entfettung von Weizenstarke in Kombination mit hydrothermischer Behandlung verursachte geringere Reduzierung der relativen Kristallinitat als die Hitze-Feuchtigkeitsbehandlung allein ; die enzymatische Angreifbarkeit wurde reduziert, die viskographische Konsistenz erhoht, und das Kuchenbackverhalten sowie das Dickungsvermogen wurden verbessert. Die Entfettung von Kartoffelstarke in Verbindung mit Hitzebehandlung hatte einige positive Auswirkungen auf enzymatische Angreifbarkeit, Loslichkeit und Dickungsvermogen.
Starches isolated from 3 barley varieties (Glacier, High‐amylose Glacier, Waxy Compana) were steeped at 25°, 40° and 50°C for 1 and 3 days. Enzyme susceptibilities, water binding capacities, swelling powers, solubilities and gelatinization temperatures were determined. The extent of change in physicochemical properties due to steeping varied with type of barley starch. Generally, gelatinization temperature increased and the range narrowed as the temperature and the duration of incubation at a specific temperature increased. Swelling power was inversely related while solubility was directly related to amylose content. The treatment had little effect on swelling powers but restricted solubilities. Steeping of Glacier and Highamylose Glacier barley starches produced a more pronounced V‐pattern indicating increased amylose‐lipid interaction. Cakes baked with Glacier barley starches treated at 25° and 40°C up to 3 days were acceptable; starch treatment at 50°C caused collapse of cakes. Starch treatment caused high initial consistencies of fillings which were reduced during storage.
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