Journal
STARCH-STARKE
Volume 67, Issue 1-2, Pages 14-29Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201300238
Keywords
Gelatinisation; Production; Retrogradation; Starch; Structure
Categories
Funding
- Flanders' FOOD (Brussels, Belgium)
- Methusalem programme 'Food for the future' (KU Leuven)
Ask authors/readers for more resources
In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and potato are the main botanical origins for starch production with only minor quantities of rice and other starches being produced. These starches are either used by industry as such or following some conversion. When selecting and developing starches for specific purposes, it is important to consider the differences between starches of varying botanical origin. Here, an overview is given of the production, structure, composition, morphology, swelling, gelatinisation, pasting and retrogradation, paste firmness and clarity and freeze-thaw stability of maize, cassava, wheat, potato and rice starches. Differences in properties are largely defined by differences in amylose and amylopectin structures and contents, granular organisation, presence of lipids, proteins and minerals and starch granule size.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available