Impact of Starch Properties on Hearth Bread Characteristics. II. Purified A- and B-granule Fractions

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

“…The different behaviour under pressure of these two waxy starches could be attributed to different factors such as: the level of amylopectin crystallinity and chain length. In thermal gelatinization, it has been shown that the degree of gelatinization even depends on the size of wheat starch granules (Vermeylen, Goderis, Reynaers, & Delcour, 2005;Sahlström, Baevre, & Bråthen, 2003) because starch crystallinity and composition can be affected by granule size. The reasons of the higher pressure-resistance of waxy corn starch granules in comparison to waxy rice starch granules needs to be elucidated by studying their structure and crystallinity.…”

Physicochemical properties and development of wheat large and small starch granules during endosperm development

“…Besides the morphological, size, and origin differences, wheat large and small starch granules have been reported to possess different characteristics and properties with regard to chemical composition (amylose, amylose-lipid complex, and phosphorus contents) (Raeker et al 1998;Shinde et al 2003;Geera et al 2006), molecular structure (Sahlström et al 2003;Ao and Jane 2007), relative granule crystallinity (Vermeylen et al 2005;Ao and Jane 2007), granule swelling (Van Hung and Morita 2005), gelatinization properties (Sahlström et al 2003;Vermeylen et al 2005;Geera et al 2006;Ao and Jane 2007), pasting behavior (Sahlström et al 2003;Shinde et al 2003;Van Hung and Morita 2005;Geera et al 2006;Ao and Jane 2007), and reactivity to modifying agents (Van Hung and Morita 2005). These differences result in the two starch granule types being utilized differently, both in food and nonfood uses.…”

Structure–function relationships in A and B granules from wheat starches of similar amylose content

“…Granule size has been reported to influence the functional and baking properties (Chiotelli & Le Meste, 2002;Liu, Gu, Donner, Tetlow, & Emes, 2007;Park, Wilson, Chung, & Seib, 2004;Sahlstrom, Baevre, & Brathen, 2003) and the pasting behaviour of starch (Ao & Jane, 2007;Shinde et al, 2003). However, variation in functional properties of starch is also likely to be due to the internal structure of the granules.…”