Comparison of the Crystallinities of Wheat Starches with Different Swelling Capacities

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Abstract
A comparison has been made of the degree of crystallinity in a number of varieties of wheat starch with different swelling capacities. High swelling capacities are associated with relatively disordered arrangements of polymer within granules. Work on fractionated starches confirms the small granules tend to be more crystalline than large granules. However small granules of wheat starch have greater swelling capacities than large granules under the conditions of paste formation. This may be because the small starch particles contain less lipid than the large granules. Although differences in crystallinity have been recorded between different wheat varieties, it is stressed that they may not be primarily responsible for the observed differences in swelling.