Cereal Chem 48:397 - 410.  |  VIEW ARTICLE
Performance of Wheat and Other Starches in Reconstituted Flours.

W. F. Sollars and G. L. Rubenthaler. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Reconstituted flours with starches from rye, barley, corn, rice, and potatoes substituted for wheat starch were subjected to cookie-baking, cake-baking, and MacMichael viscosity tests. For cake-baking, the starches were used untreated and treated with chlorine at three levels. Reconstituted flours with rye and barley starches proved very good for cakes and cookies and had viscosities close to those of flours with wheat starch. Corn and potato starches generally gave fair-quality cakes and cookies and intermediate viscosity values. Rich starch gave very poor cakes and cookies and low viscosities. These results indicate that starch must have certain physical and chemical properties for satisfactory performance. Wheat starch was not unique, since rye starch in particular was virtually the equal of wheat starch.