Modified wheat starch temperatures

Table 10.14 Comparison of amylograph viscosities and pasting temperatures of modified wheat starches (7.5% solids)a...

Choi, S. -G., Kerr, W. L. (2004). Swelling characteristics of native and chemically modified wheat starehes as a function of heating temperature and time. Starch, 56,181-189. 

In meat products, starch is added primarily to bind water.577 Increased levels of starch decrease the firmness of sausages and bologna, probably because of increased water retention.577 581 The gelatinization temperature of starch is also important in determining the final product properties of comminuted sausages containing wheat, com, tapioca or modified potato starches.578... 

In industrial production of acid-modified starches, a 40% slurry of normal com starch or waxy maize starch is acidified with hydrochloric or sulfuric acid at 25—55°C. Reaction time is controlled by measuring loss of viscosity and may vary from 6 to 24 hs. For product reproducibiUty, it is necessary to strictly control the type of starch, its concentration, the type of acid and its concentration, the temperature, and time of reaction. Viscosity is plotted versus time, and when the desired amount of thinning is attained the mixture is neutralized with soda ash or dilute sodium hydroxide. The acid-modified starch is then filtered and dried. If the starch is washed with a nonaqueous solvent (89), gelling time is reduced, but such drying is seldom used. Acid treatment may be used in conjunction with preparation of starch ethers (90), cationic starches, or cross-linked starches. Acid treatment of 34 different rice starches has been reported (91), as well as acidic hydrolysis of wheat and com starches followed by hydroxypropylation for the purpose of preparing thin-hoiling and nongelling adhesives (92). 

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