Cereal Chem 48:625 - 636.  |  VIEW ARTICLE
Effect of Various Starches in Baking.

B. L. D'Appolonia and K. A. Gilles. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Starch was isolated from 12 different varieties of hard red spring (HRS) wheat flour; 3 HRS composite flours which had yielded loaves of good, intermediate, and poor baking quality; 2 durum semolinas; 2 club wheat flours; and a soft white wheat flour. In addition, an isolated starch was fractionated into a large- and small-granule fraction. One commercial sample each of corn starch and wheat starch also were included in the study. The temperature of initial pasting and the peak height ranged from 55 to 59 C. and 540 to 865 B.U., respectively, for the different wheat starches. Absolute density, water-binding capacity, and starch- damage values ranged from 1.466 to 1.496, 81.5 to 100.0%, and 2.3 to 12.2 Farrand Units Equivalent, respectively, for the wheat starches. Farinogram measurements indicated that mixing time and stability ranged from 1.5 to 4 min., and 3 to 6 min., respectively, for the gluten-starch blends containing the different wheat starches. The same gluten-starch blends when baked into bread showed a range in loaf volume of from 137 to 161 . The addition of a common lot of water-solubles to the gluten-starch blends showed greater variations in loaf volume. This would suggest a possible different type and degree of interaction between certain water-soluble components and the various starches.