Properties of starch as related to the characteristics of starch-structured breads

Graduation date: 1971The purpose of the research was to investigate the chemical\ud composition of five starches and the physical characteristics of their\ud respective starch pastes as these properties relate to the characteristics\ud of starch-structured breads. Starch-structured breads were prepared\ud with five starches, corn, wheat, potato, arrowroot and waxy\ud maize, used as granular starch with and without addition of 5% freshly\ud prepared or retrograded pastes. All bread characteristics, analyzed\ud by the analysis of variance, were different due to starch or treatment\ud at the 1% or 5% level of significance. Amylose content and performance\ud when heated in water were determined for the starches. All\ud measurements, analyzed by analysis of variance, were different due\ud to starch at the 1% or 5% level of significance. When temperature was\ud a variable, differences were significant at the 1% or 5% level for\ud amylose versus starch characteristics of temperature at maximum viscosity and viscosity of retrograded pastes, and for amylose versus\ud all granular starch bread characteristics and grain and springiness\ud of breads made with 5% retrograded pastes