Cereal Chem 66:499-506   |  VIEW ARTICLE

Acetylated and Hydroxypropylated Wheat Starch: Paste and Gel Properties Compared with Modified Maize and Tapioca Starches.

S. Takahashi, C. C. Maningat, and P. A. Seib. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Acetylated (0.1 degrees of substitution) or hydroxypropylated (0.1 molar substitution [MS]) distarch phosphate from wheat gave pastes of lower consistency and gels (6-10% starch solids) with a lower elastic modulus but a higher elastic limit than those of starch from normal corn (dent). Depending on cooking conditions, hydroxypropylated wheat starch (MS 0.15) formed a gel or paste at 25 C and 5-7.5% starch solids. Prolonged cooking of the modified starch (6.5%) in 25% sucrose at pH 3.5, or stirring the cooked (water, pH 6.5) paste during cooking gave a paste at 25 C. With 5.0% starch solids in 25% sucrose at pH 3.5, cooking the hydroxypropylated wheat starch 20 min at 95 C gave a paste whose resistance to deformation after aging 6 hr at 25 C was 90% of a commercial sample of hydroxypropylated (MS 0.13) waxy corn starch. After 48 hr at 25 C, the two pastes showed equal resistance to deformation, which was higher than that of a commercial sample of hydroxypropylated (MS 0.13) tapioca starch. The freeze-thaw stability of a gel of the hydroxypropylated wheat starch (10% solids in water at pH 6.5) was intermediate between that of gels from hydroxypropylated tapioca and waxy maize starches. The soft gel of the hydroxypropylated wheat starch (6.5%) in 25% sucrose at pH 3.5 had a low stickiness value.