Oil Binding Ability of Chlorinated and Heated Wheat Starch Granules and Their Use in Breadmaking and Pancake Baking

Abstract

Chlorination and heat treatment of wheat flour changes the surface character of starch granules from hydrophilic to hydrophobic, and high oil binding ability of the starch granules can be observed. It was suggested that the hydrophobicity, in case of chlorination, was due to chemical modification of the starch granule surface proteins, and, in case of heat treatment, due to conformational changes of the proteins. This hydrophobicity could be also obtained by aging (233 days at room temperature). The hydrophobicity of starch granules in batter is highly related to the springiness of pancake. Heat treated wheat starch granules can encapsulate flavor through their oil binding ability.

Adsorption of milk proteins onto rice starch granules

“…In reality the surface of the starch granule is very complex, as it is known to contain proteins and lipids (see Table 1) and a proportion of these components are present at the starch granule surface. It is thus plausible that the adsorption of the milk proteins onto starch granules is mediated by these indigenous lipids and proteins as suggested by several authors (Barlow, Buttrose, Simmonds, & Vesk, 1973;Eliasson, Carlson, & Larsson, 1981;Seguchi, 2001). Since the amount of protein and fat is higher for normal rice starch than waxy rice starch (Table 1), this could explain the higher amount of protein adsorbed to normal rice starch when compared to that adsorbed to waxy rice starch.…”

Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review

“…However, normal rice starch granules showed greater adsorption of casein sub‐fractions on to the starch granules in comparison with waxy starch granules . Such an observation could be due to the surface characteristics of the starch granule, as a normal starch granule has more lipids and proteins than waxy starch and these lipids and proteins could participate in intermolecular bonding with milk proteins via covalent and noncovalent bonding . At low concentrations of sodium caseinates, a gradual increase of α s ‐casein and β‐casein adsorption was observed as the concentration of sodium caseinates was increased, a plateau value of 0.35 mg/m 2 and 0.25 mg/m 2 , respectively, was reached, at 0.25% added sodium caseinates .…”

Starch Participation in Durum Dough Linear Viscoelastic Properties

“…Heat-treatment renders the normally hydrophilic starch granule surface hydrophobic (Seguchi 1984(Seguchi , 2001Seguchi and Yamada 1988). Hoover and Vasanthan (1994) noted that heat-moisture treatment of wheat starch caused the crystalline arrays to become more closely packed and ordered, resulting in decreased susceptibility to a-amylase and acid hydrolysis, and decreased granule swelling leading to greater amylograph viscosity, overall indicating a reduced ability to absorb water.…”