Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. I. Physico‐Chemical Properties

Abstract

Abstract Effects of heat‐moisture treatment of varied severity on physicochemical parameters of three cereals (barley, triticale and red millet) and two tuber starches (arrowroot, cassava) were studied. The treatment produced restriction in swelling powers of all tested starches; solubilities of cereal starches increased while those of the tuber starches were reduced at 90°C, indicating different types of reorganization of the starch polymers in the two types of granules; enzyme susceptibilities and water‐binding capacities were augmented by the treatment. X‐ray diffraction studies showed decreases in degree of crystallinity of cereal starches and changes of C‐pattern to A‐pattern of tuber starches by the treatment. Effects on pasting properties are also given.