Studies on the isolation and quantitative determination of amylose from wheat and oat starch.

[...] The determination of amylose and amylopectin in wheat starch is of particular interest to Canadian agriculture and industry. Indeed, the staling of bread may well be attributed to changes in the physical nature of the starch fractions on standing. (19). Hixon has suggested that if a wheat starch containing no amylose was found, the bread from such flours would not be susceptible to staling. More recently, Noznick (34 has presented evidence that bread staling is associated with changes in the amylopectin fraction. A study of the nature of the polysaccharide fractions in wheat starch, their quantitative determination, and of the factor influencing their relative proportion is herein described