Heat-moisture treatments

Physical Heat/moisture/ Heat-moisture treatment - Heating starch at a temperature... [Pg.286]

Collado, L. S., Corke, H. (1999). Heat-moisture treatment effects on sweetpotato starches differing in amylose content. Food Chem., 65, 339-346. [Pg.312]

Sang, Y, Seib, P. A. (2006). Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation. Carbohydr. Polym., 63, 167-175. [Pg.315]

Hoover, R. and Vasanthan, T. 1994a. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume and tuber starches. Carbohydr. Res. 252 33-53. [Pg.677]

Sair L. Heat-moisture Treatment of Starches. New York, NY Academic Press 1981. [Pg.189]

Annealing and Structural Modifications by Heat-Moisture Treatments 320... [Pg.293]

Heat-moisture treated starch, sometimes called Tao starch in Thailand, is prepared from cassava starch by heating moistened starch (—50% moisture content) at various temperatures and times. Heat-moisture treatment provides a modified starch that produces a less cohesive, shorter-textured paste with improved shear resistance and gel properties, as compared to the long, stringy, cohesive paste of native tapioca starch. [Pg.555]

The greatest diversity of uses of tapioca starch is in the food industry (see Chapter 20). As an ingredient in foods, native and modified tapioca starch has been widely utilized. Tapioca pearls (previously called sago pearls since they were made from sago [Metroxylon spp.] starch) are also familiar to many. The pearls formed in spherical shape are a mixture of gelatinized and ungelatinized starch produced by heat-moisture treatment. To produce tapioca pearls the starch is wetted to equilibrium of 50%... [Pg.556]

The x-ray diffraction pattern of oat starch is the A-type, as expected for a cereal starch.22 33 36 The crystallinity of oat starch was reported to be higher than that of wheat starch when determined at the same moisture content.22 A relative crystallinity in the range of 28.0-36.5% was reported for starch from six different Canadian oat varieties.33 Heat-moisture treatment caused the intensity of d-spacings in the x-ray diffraction pattern to increase.16... [Pg.594]

Other methods, alternative methods of producing lump-free CWS starch have been described. One employs heat-moisture treatment of a mixture of granular starch, a surfactant containing a fatty acid moiety and (optionally) a gum.214 A process for making a corn starch product giving a uniform viscous dispersion when added to boiling water employs heating a mixture of starch, surfactant and water, followed by microwave radiation.215 Compositions that gel at low solids concentrations were prepared by complexation of starches of moderate (20-30%) amylose content with emulsifiers.216... [Pg.645]

Studies performed on the etherification of potato amylose and amylopectin with (diethylamino)ethyl chloride showed that amylose in the starch granule was more reactive than amylopectin.2429 However, the relative reactivity of both starch components could be changed by physical pretreatment of the granules, for instance, by milling, heat-moisture treatment, freeze-thawing, and chemisorption. The physicochemical properties of amino starches depend on the starch variety reacted 2430 Among potato, sweet potato, rice, wheat, and tapioca starch studied, the last reacted most readily. [Pg.276]

The pure polymer powder derived from biotransformation can be processed via heat-moisture treatment to form a type-3 amylase resistant starch with a degree of resistance of > 90% (RS3). [Pg.289]

Jyothi, A. N. Sajeev, M. S. Sreekumar, J. Hydrothermal modifications of tropical tuber starches. 1. Effect of heat-moisture treatment on the physicochemical, rheological and gelatinization characteristics. Starch/Starke 62 28-40 (2010). [Pg.73]

Zavareze E, Guerra Dias A (2011) Impact of heat-moisture treatment and anneahng in starches a review. Carbohydr Polym 83 317-328... [Pg.78]

The rate at which milling products deteriorate under given conditions of storage is determined by level of lipase activity and particle size distribution 01 bran. In practical terms, storage of wholemeal at very low moisture and temperature is not feasible for several reasons. However, bran and germ may be stabilised by heat-moisture treatment and this is practised commercially. The relatively high heat stability of the lipase, precludes heat-treatment of wholemeal flour, because the essential functionality of wheat proteins is destroyed by less severe conditions than those required to inactivate the lipase. [Pg.367]

In this chapter, a number of non-traditional processing methods that have been developed to modify starch properties for a wide variety of end-use applications have been reviewed. For example, annealing and heat-moisture treatment have been shown to modify the swelling... [Pg.71]

Chung H-J, Liu Q, Hoover R. 2009. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized com, pea and lentil starches. Carbohyd Polym 75 436-447. [Pg.74]

Stute R. 1992. Hydrothermal modification of starches The difference between tuinealing and heat/moisture treatment. Starch/Starke 44 205-214. [Pg.81]

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