Effects of Starch Isolation, Drying, and Grinding Techniques on Its Gelatinization and Retrogradation Properties

Abstract

ABSTRACT The effects of two different methods of starch isolation, drying, and grinding on gelatinization and retrogradation properties were investigated. Starch was isolated from whole wheat and flour of four hard red spring wheat cultivars. Portions of each starch isolate were freeze‐dried or air‐dried and portions of each dried starch were ground using a mortar and pestle or a Wiley Jr. mill. Less starch damage was obtained for freeze‐dried starch regardless of isolation method or grinding technique and for all starches derived from whole wheat. Highest starch damage was obtained for air‐dried starch isolates. Wiley‐milled starch isolates showed higher water‐binding. Whole wheat starch isolates had higher peak, lower trough, and lower final viscosities, as determined by starch paste viscosity analysis, than did starch isolates derived from flour. Major effects of all treatments on differential scanning calorimetry gelatinization properties showed lower onset temperature for flour starch isolates, lower peak temperature for freeze‐dried starches, and no effects due to grinding. Endotherms of all starches after refrigerated storage and freezethaw cycling were lower than those for gelatinization.