Starch gelation as a function of water content
- 1 September 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (3) , 309-315
- https://doi.org/10.1111/j.1365-2621.1974.tb01778.x
Abstract
Summary: A dye staining method has been used to determine the proportion of starch granules which are damaged as a function of initial water content during (a) microwave heating and (b) baking in a forced‐air‐convection oven.Although the granules are damaged much more rapidly on microwave heating, it was found that the proportion of damaged granules depends on the amount of water in the sample rather than on the method of heating. Samples of potato starch containing up to 30% water suffer no measurable damage. Beyond this point, damage increases with increasing moisture content, and all the granules are damaged provided the samples contain initially 55% or more water.Keywords
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