GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM.docVIP

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. 2007Volume 10Issue 4 Topic: Food Science and Technology ELECTRONICJOURNAL?OFPOLISHAGRICULTURALUNIVERSITIES Copyright ? Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297 Wianecki M. , Ko?akowski 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/art-23.html GELATINIZATION PARAMETERS OF STARCH AND SOME CEREAL PRODUCTS, AS DETERMINED THERMOMECHANICALLY FROM TORQUE MEASUREMENTS Marek Wianecki, Edward Ko?akowskiDepartment 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 (tP) to gelatinize. The highest gelatinization rates were observed in potato starch and distarch phosphate. Key words: starch, grits, gelatinization, torque. INTRODUCTION Starch functionalities are very often decisive for rheological propert