Gelatinization profiles of triticale starch in cookies as influenced by moisture and solutes

A.E.LEON; JOVANOVICH G; AÑON, MARÍA C.

CEREAL CHEMISTRY

AMER ASSOC CEREAL CHEMISTS

Lugar: St. Paul; Año: 1998 vol. 75 p. 617 - 623

0009-0352

Starch physicochemical parameters and phase transitions weredetermined in flours of 10 advanced lines and cultivars of triticale(Cananea, Currency, Eronga, LA 24 Bve, LA 20 FCA, LA 83 FCA, Tatú,Tehuelche, Quiñé, and Yagan). Starch behavior was also analyzed duringthe baking of cookies prepared with triticale flours. Starch granule size,crystal type patterns, and size distribution were determined by light microscopy,X-ray diffraction, and gel-permeation chromatography, respectively.Two types and sizes of starch granules with characteristic A-form crystalswere obtained in all samples tested. The Quiñé cultivar showed the lowestextent of starch crystallinity. Only a monophasic endotherm was foundby differential scanning calorimetry for water content >50?60%. Gelatinizationtemperature and enthalpy values varied significantly among samples.A biphasic endotherm was detected for water contents between 35 and 60%,and no endothermic transitions were observed for water levels