Acid-Hydrolyzed Starch Tailings Effects on Cookie Spread |
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Authors: | L KRISHNARAU RC HOSENEY |
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Affiliation: | Author Hoseney is with the Dept. of Grain Science &Industry, Kansas State Univ., Manhattan, KS 66506. Author Krishnarau's present address: Central Food Technological Research Institute, Mysore, India 570 013. |
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Abstract: | A starch tailings fraction was isolated from wheat flour and hydrolyzed for various lengths of time with dilute sulfuric acid. Differential scanning calorimetry showed that the hydrolyzed starch tailings were almost as effective as sugars in raising the onset temperature for gelatinization of starch. A sample hydrolyzed 2 hr increased the onset temperature by the same extent as an equal weight of sucrose. When sucrose in cookies was completely replaced by hydrolyzed starch tailing fractions, the spread of the cookies depended on the molecular size of the polysaccharides in the fraction added. Cookies containing a sample hydrolyzed for 0.5 hr had the least spread, whereas those containing starch tailings hydrolyzed for 2 hr spread the most. |
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Keywords: | cookies acid hydrolyzed starch tailings |
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