Physicochemical Characteristics and Functional Properties of Starch from a High β‐Glucan Waxy Barley
作者:
Klaus Lorenz,
Fort Collins,
期刊:
Starch ‐ Stärke
(WILEY Available online 1995)
卷期:
Volume 47,
issue 1
页码: 14-18
ISSN:0038-9056
年代: 1995
DOI:10.1002/star.19950470105
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractThe physicochemical properties and functional characteristics of starch from a high β‐glucan waxy barley were compared with those of starches isolated from normal and high amylose barleys. Amylose content of the starches ranged from 1.9 to 34.8%. There was no relationship between amylose content and water binding capacity and gelatinization temperature of the starches. Amylose content and swelling power as well as enzyme susceptibility were negatively correlated. Waxy barley starches had a lower solubility than amylose‐containing starches. High amylose barley starch registered no swelling in the Amylograph. Amylose content in starch proved to be very important for good bread‐ and cake baking quality. Waxy starches did not produce acceptable breads and cakes.The starch from the high β‐glucan barley variety “Shonkin” will be suitable as a thickening agent, but not as an ingredient in ba
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