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Study on Properties of Buckwheat Starch

Na Hee Yu

Open publisher page 2 citations

Abstract

The properties of buckwheat starch prepared in our lab by wet-milling method were investigated and were compared with those of corn starch, potato starch and tapioca starch. The results indicated that there were some differences in solubility, expansibility, anti-enzymolysis, transparency, freezing and thawing stability, gelatin, thermodynamic property and viscosity property. The buckwheat starch, as a new starch resource, has some utilization values and expansive development prospects.

About this research paper

What this paper is about

The properties of buckwheat starch prepared in our lab by wet-milling method were investigated and were compared with those of corn starch, potato starch and tapioca starch. The results indicated that there were some differences in solubility, expansibility, anti-enzymolysis, transparency, freezing and thawing stability, gelatin, thermodynamic property and viscosity property. The buckwheat starch, as a new starch resource, has some utilization values and expansive development prospects.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The properties of buckwheat starch prepared in our lab by wet-milling method were investigated and were compared with those of corn starch, potato starch and tapioca starch. The results indicated that there were some differences in solubility, expansibility, anti-enzymolysis, transparency, freezing and thawing stability, gelatin, thermodynamic property and viscosity property. The buckwheat starch, as a new starch resource, has some utilization values and expansive development prospects.

Key concepts: Starch, Gelatin, Food science, Solubility, Modified starch, Retrogradation (starch), Maize starch, Chemistry

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