Waxy wheat starch

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

Normal wheat starch has a higher pasting temperature (90.6°C) and produces a lower peak viscosity (96 RVU) than does normal maize starch (81.5°C and 159 RVU, respectively). In comparison, waxy wheat starch has a lower pasting temperature (62.5°C), but produces a higher peak viscosity (230 RVU) than does waxy maize starch (69.8°C and 200 RVU, respectively). The extraordinarily large differences between normal and waxy wheat starches (28.1°C and 134 RVU) are attributed to an amylose-phospholipid complex present in normal wheat starch.134... 

All wheat starches give the same A-type crystal pattern, but their degree of crystallinity is inversely proportional to amylose content. In addition, the intensity of one reflection of an amylose-lipid complex at 2 20-23° (d 4.4A) increases proportionally to the amylose level.265,271,281,284,289 The lipid content of waxy wheat starch is much lower (0.02-0.17%) than that in non-waxy wheat starch (0.6-0.7%).286,291 However, the crude fat content of waxy wheat flour is elevated by 20-40% (3-glucan and pentosan are increased by 30%.291,292 The degree of crystallinity of waxy wheat starch is reported to be 18-21% versus 13-16% for the wild type.284,289 Increases of 35% for waxy wheat starch, 23-28% for double nulls, 20-23% for single nulls and 22% for the wild type have also been reported.271... 

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... 

Maltodextrins with dextrose equivalents (DE) of 1 and 10 were produced from waxy wheat starch.568 The spray-dried wheat maltodextrin with a DE value of 10 did not develop a rancid odor on storage in a closed container, as did normal wheat maltodextrins with dextrose equivalents of 2-3.569... 

Chapter 55 Study on the Physical Properties of Waxy Wheat Starch 1469... 

Waxy wheat, a new breed of wheat varieties, is about to realize commercial cultivation. Its starch can be applied to industrial production, and industrial application must understand the physical properties. Compared with traditional wheat, the research on Watty wheat is just in the initial stage. We only study part of the nature of waxy wheat starch, but do not do further research on the structure and application of starch. The study, through system and in depth researching on a variety of physical and chemical properties and nano structure units, comparing the similarities and differences with common wheat starch, waxy corn starch and other commonly used industrial starch. 

From Figure 10 and Table 2, we can find 1. Anti-retrogradation characteristic of waxy grain starch is better than that of non-waxy grain starch and tuber starch except potato starch. 2. Anti-retrogradation characteristic of waxy wheat starch is better than that of waxy corn starch. 3. The transparency of potato starch paste decreases after placed a period of time. 

Starch samples can divide into two kinds from Figure 11. The gel of waxy wheat starch, waxy com starch and potato starch is a kind. The gel of wheat starch, com starch and sweet potato starch is other kind. 

In summary, the characteristics of waxy wheat starch gel are that waj wheat starch gel surface is very hritde, iimer rigidity is not big, viscosity is hide, and elasticity is good. 

From table 4, we find that 1. Freeze-thaw stability of three waxy wheat starch samples is similar. 2. Freeze-thaw stability of waxy wheat starch samples is better than that of other starch samples. These phenomenons indicate that waxy wheat starch has very doughty freeze-thaw stability. 

We can find that l.The change scope of apparent viscosity of three waxy wheat starches is 1000-1700 mPa S and the average is 1337 mPa S 2. Apparent viscosity of waxy grain starch is far more than that of corresponding non-waxy grain starch. 

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