Cereal Chem 58:35 - 39.  |  VIEW ARTICLE
Behavior of Hinoat Oat Starch in Sucrose, Salt, and Acid Solutions.

D. Paton. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The behavior of starch from the oat variety Hinoat was studied in the presence of sucrose, mild acid, salts, and sucrose-acid combinations. The unusually high solution torque developed by this starch when a hot paste was cooled to 75-80 C was abolished in the presence of acetic acid at pH 3.0. Salts at 0.1N concentration reduced the magnitude of this cool torque value. In the presence of increasing sucrose concentrations, this cool torque value was progressively reduced; however, in citric acid solution, sucrose's greatest effect was in minimizing hot paste breakdown. The lytic action of the acid cannot be completely reversed by sucrose. The behavior of this oat starch, and of wheat starch by comparison, in the presence of sucrose and acid/sucrose mixtures is dependent upon the heat transfer conditions employed during the testing.