Cereal Chem 57:331 - 340.  |  VIEW ARTICLE
Effect of Granule Size of Substituted Starches on the Rheological Character of Composite Doughs.

V. F. Rasper and J. M. deMan. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

An attempt was made to evaluate the direct effect that particle size of substituted starch in composite dough has on the dough's rheological character. Tensile stress-strain data were measured at four different extension rates on doughs supplemented with starches of distinctly different size characteristics (rice, cassava, wheat, potato and yam---Dioscorea rotundata Poir.). Parameters derived from these data were compared with those of doughs prepared from wheat flour/glass powder mixtures. The latter were obtained by mixing wheat flour with glass powder composed of spherical particles in three well-defined size fractions. The particle sizes in these fractions covered approximately the same ranges as those of the starches used in this study. Because of the relatively high uniformity in the water-binding capacity of the fractions, the measured differences between the supplemented doughs could be related directly to the particle size of the substituting glass powder. Although the limited number of data did not allow any conclusive fundamental relationship to be established, particle size was clearly shown to have an effect. Starch-supplemented doughs and those mixed from flour/glass powder mixtures differed in their responses to the particle size of the substitute. This observation indicated that differences in water-binding capacity and some other properties of starches of different plant origins might play a more pronounced role in the development of the physical quality of composite dough than does granule size.