Macrostructure of selected raw starches and selected heated starch dispersions
1981
Holmes, Zoe Ann | Soeldner, Al
A scanning electron microscope was used to determine the properties of raw starches and heated starch-water dispersions and to pictorially present the changes during heating. The shapes of the raw starches (corn, wheat, rice, potato and Nesco gel starches, amylopectin, and potato amylose) varied from small and round to large and elliptic with irregularities of uniformity and smoothness. Dispersions of 5% corn or wheat starch showed a progression of granule swelling, some exudation, and loss of shape during heating.
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