Cereal Chem 58:49 - 52.  |  VIEW ARTICLE
Heat-Moisture Treatment of Starches. II. Functional Properties and Baking Potential.

K. Lorenz and K. Kulp. 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 bread and cake-baking potential and thickening power were evaluated. Bread-baking quality of wheat starch decreased with heat-moisture treatment. Bread volumes were lower and the grain more open. Bread- baking potential of the potato starch improved, however. Bread grain and texture were considerably better; volume improved somewhat. Cake-baking potential of heat-moisture treated wheat starch decreased, whereas that of treated potato starch improved. Cakes baked with treated potato starch were higher in volume and had a less compact and more uniform grain than did those baked with untreated potato starch. The overall quality of cakes baked with treated potato starch was always lower, however, than that of cakes with untreated wheat starch. Both treated starches had less thickening power in pie fillings than did untreated starch samples.