Gelatinization temperature, starch

The sweetness of fmctose is enhanced by synergistic combiaations with sucrose (12) and high iatensity sweeteners (13), eg, aspartame, sacchatin, acesulfame K, and sucralose. Information on food appHcation is available (14,15). Fmctose also reduces the starch gelatinization temperature relative to sucrose ia baking appHcations (16—18). 

Allen et al.37 studied the gelatinization of tapioca starch by taking samples from a Brabender ViscoAmylograph. Water penetrates to the middle of the granule from the truncated end. At 50°C, well below the starch gelatinization temperature, there is... 

Chaotropic salts, such as calcium chloride, decrease the starch gelatinization temperature to the extent that gelatinization may take place at room temperature. In contrast, non-chaotropic salts raise the gelatinization temperature. While fets and emulsifiers have minimal affect on the starch gelatinization temperature, they affect the rate of starch granule swelling after gelatinization (Hoseney, 1998). 

Starch hydrolysis and oxidation occur when aqueous starch suspensions are treated with sodium hypochlorite at a temperature below the starch gelatinization temperature range. The products obtained have an average of one carboxyl group per 25-50 glucose residues ... 

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