| Abstract: | Wheat prior to isolation of starch by wet-milling and a commercial starch sample were steeped at various temperatures (10° to 50°C.) in water. An extended steeping (72 h) increased the gelatinization temperature. In starches steeped for a limited period (24 h) a slight loss of amylose and decrease in solubility occurred as steeping temperatures increased. Water-binding capacities, however, remained virtually identical, decreased somewhat with higher steeping temperatures. The data show that time rather than temperature of steeping is critical in preserving native properties of wheat starch granules. |
