EJPAU 2007. Wianecki M. , Kołakowski E. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Wianecki M. , Kołakowski E. 2007. GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS, EJPAU 10(4), #23.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-23.html

GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS

Marek Wianecki, Edward Kołakowski
Department of Food Technology, Agricultural University of Szczecin, Poland

ABSTRACT

Gelatinization parameters of selected starch materials such as flour grits, native starches, and modified starch were determined thermomechanically, by measuring the respective torque values. The highest torque [Nm] was found to occur during gelatinization of rice grits, potato starch, and distarch phosphate. Pure starches required less time to gelatinize, compared to flour grits. Grits of larger grain sizes required higher initial temperatures (t_P) to gelatinize. The highest gelatinization rates were observed in potato starch and distarch phosphate.

Key words: starch, grits, gelatinization, torque.

Marek Wianecki
Department of Food Technology,
Agricultural University of Szczecin, Poland
Papieża Pawa VI 3, 71-459 Szczecin, Poland

Edward Kołakowski
Department of Food Technology,
Agricultural University of Szczecin, Poland
Papieża Pawa VI 3, 71-459 Szczecin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.