Effect of Wheat Starch Structure on Swelling Power

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Abstract
Starches were isolated from the endosperm of 12 wheat samples with a wide swelling power range in the wholemeal. Starch amylose content (24.8–34.2%) correlated negatively with the swelling power of isolated starch (18.3–26.9), but starch lipid content showed no such correlation. Higher proportions of long chains (DP ≥ 35) in amylopectins contributed to increased starch swelling. Native starch gelatinization temperatures and enthalpy measured by differential scanning calorimetry correlated positively with swelling power, which also correlated significantly with the regelatinization enthalpy of retrograded starches stored at 5°C for two and four weeks.