Evaluation of the 40 mg Swelling Test for Measuring Starch Functionality

This paper presents a small‐scale test for measuring starch quality and demonstrates its ability to predict end‐product quality. This 40 mg swelling test measures the swelling power of gelatinised starch by determining the mass of the final product after a defined gelatinisation process. It is compared with the larger scale swelling power and swelling volume tests and with other starch gel analyses methods (differential scanning calorimetry, hot stage microscopy and Rapid Visco Analyser). Suitability of the 40 mg swelling test as a small‐scale early generation breeding test for measuring starch quality is evaluated. This new method is also evaluated as being suitable to provide an indication of the end‐product quality of Japanese white salted noodles.