Wheat dextrin value

This results from the transformation of starch by means of heat or by the action of dilute acid or diastase. It is prepared principally from potato, wheat or maize starch and rarely from rice or other exotic starches. Many varieties of dextrin, made in diverse ways, are sold under different names. It occurs as a fine powder, either wliite, dirty white, yellowish or light brown as granules, similar in appearance to gum arabic and as a thick syrup, more or less highly coloured and opaque. In general dextrin has a special odour and taste, which are particularly marked in the pulverulent varieties. It is soluble in water, but insoluble in alcohol. Its solution is strongly dextro-rotatory the value of [a]D varies from 173° to 2250,but is mostly about 200°. With iodine different dextrins give bluish violet to brownish red colorations (the colour is observed by adding the iodine solution drop by drop if the mass is mixed after the first drops are added, the colour disappears). 

As a combustion agent it generates a combustion heat of about 800 kcal per 1 kg of mixture of wheat flour and potassium chlorate this value is the largest compared to other materials such as milk sugar, cane sugar and dextrine etc. 

G. Maltodextrin F. malto-dextrines M. are concentrated aqueous solutions of nutritive saccharides, or their dehydrated products, obtained by controlled - hydrolysis of starch and having a DE-value of <20%. [QHioOsln. They are mixtures of - malto-oligosaccharides as well as of - starch polysaccharides with reduced m.w. The ->AGU are linked together by a-1,4- and a-1,6-glucosidic bonds. Production by hydrolysis is performed primarily by the action of thermally stable a-amylases from bacteria on ->com, - wheat, - waxy com, - potato or starches from - cassava, followed by inactivation of the enzyme, purification, concentration and spray-drying. 

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