Cereal Chem 58:46 - 48.  |  VIEW ARTICLE
Heat-Moisture Treatment of Starches. I. Physicochemical Properties.

K. Kulp and K. Lorenz. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Samples of wheat and potato starch were adjusted to 18, 21, 24, and 27% moisture, respectively, and heated at 100 C for 16 hr. After the treatment, all starches were dried to a uniform moisture content (7.5%) and their physicochemical properties were studied. Both types of starches given heat-moisture treatment gelatinized over temperature ranges broader and higher than those of the untreated starches. Water-binding capacities and enzyme susceptibilities of treated starches increased as a result of heat-moisture treatment. Swelling powers decreased; the wheat and potato starches adjusted to 27% moisture before being heated had the lowest swelling powers. Solubilities of wheat starch increased, but those of potato starch decreased. Viscograph hot paste consistencies of both types of treated starches decreased and their stabilities during heating increased. In general, the tuber starch properties approached those of the wheat starch. The results indicate that changes in physical order occur within granules of starch as a result of heat-moisture treatment, and a certain degree of starch degradation, higher in the wheat than in the tuber starch, occurs under more drastic treatment conditions.