Cereal Chem 43:689 - 694.  |  VIEW ARTICLE

Kinetics of Acid Modification: Starch and Wheat Flour.

E. B. Lancaster, K. J. Moulton, and H. F. Conway. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Wheat flour and corn starch were acid-modified by contacting them with gaseous hydrogen chloride. The kinetics of modification was determined by following the change with time of the viscosity of a paste prepared from the neutralized flour or starch. Isotherms for the specific rates at 90 and 110 F. were determined for acid concentrations from 1.5 to 20 g. of HCl/kg. of solids (m.f.b.). The correlation (1/E - 1) = 7.4 P0.64 corrected the specific rates over a wide range of substrate with both wet and dry HCl modification. In this relationship E is the ratio between the amount of acid required to achieve a given reaction rate with starch to that required to give an equal rate for a flour containing P g. of protein per g. of starch.