Cereal Chem 65:375-376   |  VIEW ARTICLE

Note: Hydrophobic Character of Heat-Treated Wheat Starch.

M. Seguchi and Y. Yamada. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Wheat prime starch was extracted from wheat flour and heated at 120 C for 0, 1, 2, or 5 hr. The heat-treated samples were shaken in water with isoamyl alcohol, and the stability of the air bubbles was evaluated. Air bubble stability increased with the heat treatment levels.