2010•Science and Technology of Food IndustryRequires access
Impact of high-temperature processing on application characteristics of corn starch
Xinhua Li, Mu Jing
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Abstract
The changes in the application nature of the corn starch by high temperature treatment of above 100℃were explored.In this experiment,high temperature treatment included cook,bake and deep-fried,detection and comparative analysis of the nature of high-temperature treatment of starch granule morphology,starch paste viscosity,paste temperature and starch paste.Results indicated that corn starch after cook,bake and deep-fried processed,great changes of morphogenesis in starch granules happened,cook and bake corn starch solubility and swelling degree were lower than native starch,with the trend of temperature increased slowly.Lower peak viscosity,stability of viscosity increased,little change in freeze-thaw stability,starch paste transparency was better than the original starch.Corn starch after fried treatment,large degree of structural changes appared in starch granules,application was less than the nature of cooking,baking starch and native starch.