Cereal Chem 50:666 - 679.  |  VIEW ARTICLE
Characteristics of Small-Granule Starch of Flour and Wheat.

K. Kulp. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

The objective of this study was to evaluate the fundamental and breadmaking properties of small wheat- starch granules and to compare them with those of regular starch. Regular wheat starches were isolated from commercially milled flours. From the same flours, a fraction (fines) containing principally small granules was separated by air classification and used as a source of small granules. To avoid the effects of starch damage from milling, regular and small-granular starches were isolated directly from wheat. Small granules were found to be lower in iodine affinity, indicating differences in amylose levels or some fundamental structural differences; the hot paste consistencies (Viscograph) of both starches were similar, but the small- granule starch was lower in hot paste stability and produced a cold paste consistency below that of the regular starch. Defatting of starch prior to testing did not remove these differences. Swelling powers were comparable from 65 to 95 C., except that at 95 C. the swelling power of small granules was higher. Solubilities were generally below those of regular starches. Gelatinization temperature ranges, water- binding capacities, and enzymic susceptibilities of small granules were higher than those of regular ones. Doughs made from starch-gluten systems had lower stabilities when small-granule starch was used than when they contained the corresponding regular starch. The acetic acid extractability and the release of gliadin from small-granule starch doughs were less than from the regular starch doughs. Baking tests using blends of different starches with a single gluten preparation showed that the small granules have a lower baking potential than the regular ones. All differences attributable to granule size were consistent in direction, regardless of the source or method of preparation of the starch.