Waxy cereals

Hixon, R. M., and Brimhall, B. 1953. The waxy cereals and starches which stain red with iodine. In Starch and Its Derivatives, (J. A. Radley, ed.), pp. 252-290. Chapman and Hall, London. 

Qi, X., Tester, R. F., Snape, C. E., Yuryev, V., Wasserman, L. A., and Ansell, R. (2004). Molecular basis for the gelatinisation and swelling characteristics of waxy barley starches grown at the same location during the same season. Part 11. Crystallinity and gelatinisation characteristics. J. Cereal Sci. 39, 57-66. 

Bertolini, A. C., Souza, E., Nelson, J. E., Huber, K. C. (2003). Composition and reactivity of A- and B- type stareh granules of normal, partial waxy and waxy wheat. Cereal Chem., 80, 544-549. 

Inagaki, T., Seib, P. A. (1992). Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chem., 69, 321-325. 

Reddy, L, Seib, P. A. (2000). Modified waxy wheat starch compared to modified waxy corn starch. J. Cereal Sci., 37,25-39. 

Wu, Y, Seib, P. A. (1990). Acetylated and hydroxypropylated distarch phosphates from waxy barley paste properties and freeze-thaw stability. Cereal Chem., 67, 202-208. 

Zheng, G. H., Han, H. L., Bhatty, R. S. (1999). Functional properties of cross-linked and hydroxypropylation waxy hull-less barley starches. Cereal Chem., 76,182-188. 

Vasanthan, T. and Bhatty. R.S. 1995. Starch purification after pin milling and air classification of waxy, normal, and high amylose barleys. Cereal Chem. 72 379-384. 

Amano, E. Genetic and biochemical characterization of waxy mutants in cereals. Environ. Health. 

Paste properties of native starches from different botanical origins have been reviewed.92,133 Relevant to practical usage of starch, the most important paste properties are viscosity, texture, paste transparency, resistance to shear and tendency to retrograde. In terms of texture, the translucent potato starch pastes can be described as cohesive, long-bodied, stringy and rubbery. Other root, tuber and waxy starches give pastes of similar texture to that of potato starch, but are generally less cohesive. On the other hand, pastes from common cereal starches are opaque and can be described as noncohesive and short- and heavy-bodied. These and other properties of several native starches are summarized in Table 8.1. 

Figure 8.9 A typical DSC trace of a cereal non-waxy starch (50% w/w) showing multiple melting transitions and the respective structural domains undergoing a phase change.

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