Alkali Gelatinisation of Wheat Starch

Alkali gelatinisation of wheat starch was found to depend on starch and alkali concentration and was faster at higher temperatures and higher alkali/starch ratios. Viscosity of an alkaline starch slurry continued to increase after both in vitro digestibility and soluble amylose reached maximum values. Despite extensive granule swelling, deformation and bursting, birefringence was retained to some degree indicating differences in mechanism between alkali and heat gelatinisation.