Physico‐Chemical Properties of Defatted Heat‐Moisture Treated Starches

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Abstract
Physico‐chemical properties of wheat‐ and potato starch, defatted before or after heat‐moisture treatment, were compared with those of untreated starches. Effects on waterbinding capacity, swelling power, solubility, enzyme susceptibility, gelatinization temperature range, viscograph consistency and on functional properties such as cake baking performance and thickening power are reported.X‐ray diffraction patterns of samples defatted before heating appeared slightly sharper than those of non‐defatted, then heat‐moisture treated samples. Defatting of wheat starch combined with heat‐moisture treatment caused less reduction in relative crystallinity than heat‐moisture treatment alone, enzyme susceptibility was reduced, viscograph consistencies increased and cake baking performance and thickening power of the starches improved. Defatting of potato starch combined with heat treatment had some positive effects on enzyme susceptibility, solubility and thickening power.