What two major components can be isolated from starch? List the differences between amylose and amylopectin. Compare and contrast amylose and amylopectin?

Describe one of the reasons starches are used in food and give an example of a starch used for this reason.

What is the difference between amylose and amylopectin as far as structure and function? Compare and contrast.

What are native starches and what are their approximate percent composition?

Waxy cornstarch is an example of a food preparation product that is high in which starch polymer? What is its probable use.

Which of the starch fractions (amylose, amylopectin) is most likely to be appropriate for the following.

most likely to leave starch granule during cooking found in cornstarch, flour and tapioca for most of thickening in cooking retrogrades easily as product cools larger of the two molecules has a branched-chain structure

What are the ways to define gelatinization? (ways to see if products gelatinized)? What is birefringence? Describe/discuss the concept of birefringence?

TRUE OR FALSE: Cornstarch and potato starch have approximately 18 to 22% amylose and thus they can be used interchangeably in a variety of food products.

STARCH GELATINIZATION IN POPOVERS

Description of Starch Involved in Wheat Flour Gelatinization

Process of Gelatinization

Why are there pitmarks and dents in the granule? Is the amylopectin picture as you would expect? How does this relate to cake quality?? Why/in what way? What is a "short" starch paste? Can modified starches be directly substituted for cornstarch? How may lumps most likely be prevented in starch-thickened sauces?

Briefly describe how each of the following act as a separating substance when mixed with flour: melted fat, cold water, sugar.

How does the thickening ability of cornstarch compare to that of flour? Why is there a difference?

What is the iodine test used for? What does a positive test reaction with iodine usually mean?

REVIEW QUESTIONS Discuss/list/describe the changes which occur in a cornstarch suspension-cornstarch sol-cornstarch gel, during heating and cooling of a 5% cornstarch dispersion. Indicate processes, being sure to distinguish between gelatinization and gelation.

List three factors that can affect the gelatinization of starch and how?

What is the affect on starch paste viscosity and gel strength of a typical 5% cornstarch gelatinized mixture [heated to 85C; cooled optimally to 27C] with 30% added sugar?

What is the affect on starch paste viscosity and gel strength of a typical 5% cornstarch gelatinized mixture [heated to 85C; cooled optimally to 27C] with vinegar substituted for water?

What would be the influence on starch paste viscosity and gel strengthon the physical properties of substituting lemon juice for the water in the 5% cornstarch dispersion and heating to 85C and cooling at 27C to 27C?

What would be the influence on starch paste viscosity and gel strength on properties of adding 10% butter to the 5% cornstarch dispersion and heating to 85C and cooling at 27C to 27C?

What would be the influence on starch paste viscosity and gel strength on properties of substituting a waxy cornstarch for the "normal" cornstarch in the 5% dispersion and heating to 85C and cooling at 27C to 27C?

What would be the influence on gelling properties of cooling a 5% normal cornstarch dispersion which had been heated to 85C at -5C to 27C?

What would be the influence on gelling properties of cooling a 5% normal cornstarch dispersion which had been heated to 85C at 50C for the first four hours and then slowly to 27C?

What would be the influence on starch paste viscosity and gel strength of increasing the cornstarch concentration to 10% and heating to 85C and cooling at 27C to 27C?

What would be the influence on starch paste viscosity and gel strength of heating the dispersion during gelatinization to 55C instead of 85C endpoint temperature?

What would be the influence on starch paste viscosity and gel strength of heating the dispersion during gelatinization if wheat starch was substituted for cornstarch and it was heated to 85C and cooled at room temperature to 27C?

What would be the influence on starch paste viscosity and gel strength of heating the dispersion during gelatinization if wheat flour was substituted for cornstarch and it was heated to 85C and cooled at room temperature to 27C?

What would be the influence on starch paste viscosity and gel strength of heating the dispersion during gelatinization if browned wheat flour was substituted for cornstarch and it was heated to 85C and cooled at room temperature to 27C?

Why do cereals such as cream of wheat lump? What causes the lumping?

Hillary was concerned in that her hamburger appeared to have finely ground cereal in it. She did not know what to do but then remembered that iodine changed color in the presence of cereals.

Contrast the phenomena in an excess moisture (retrogradation) and a limited moisture (staling) starch-water system during cooling of an optimally gelatinized paste.

Complete the following diagram for the cooling rate of a 5% gelatinized water/starch dispersion of a starch sol.

/slow / /

cooking rates------normal and results \ \

\fast

Using the above diagram briefly describe in word form how it relates to cooling a cornstarch pudding on a hot summer day.

How can you measure gelatinization -instruments used?

Explain the relationship between viscosity and a gel?

Discuss and describe dextrinization of starch. When is it an advantage and a disadvantage to food preparation?

What is syneresis and when does it occur in a starch gel

How are starch sols best defined?

After cooling, the skin on the surface of a cooked cornstarch pudding is mainly attributable to what?

Why is cornstarch pudding usually cooked an additional minute after it thickens?

How is good flavor in a starchy food developed?

When hot liquids are combined with starch, the granules of starch must be separated to prevent lumping in the following way(s):

What makes cooked starch pastes clear or cloudy?

How is the appearance of a starch paste related to its amylose and amylopectin content?

Which of the starch pastes had the thinnest consistency? Thickest?

Why are puddings cooked beyond the point at which they first thicken?

How does overheating or overstirring starch paste affect the viscosity?

What causes a starch paste to thicken as it is cooked?

Name two ways lumps are prevented in the preparation of a white sauce.

Why are the thickened white sauces cooked 1 minute after they have thickened?

Lecture regarding starch gelatinization, paste viscosity, gel strength and factors affecting it.

http://www.aestaley.com

A.E. Staley has starches, sweeteners, and information on their products.

http://www.corn.org/

Corn Refiners Assn., Inc. is the national trade association representing the corn refining (wet milling) industry in the United States. An informative educational interesting site.

http://www.eco-foam.com/

Eco-Foam has information on starch-based packaging material.

http://www.starch.dk/

International Starch Institute has market place information and statistics, applications, starch information, sweetener information, laboratory methods, and company profiles. Also, site has "cool" music.

http://www.kalpaperchem.com/cstarch.htm

Kalamazoo Paper Chemicals does starch as a coating. Has a wide variety of information.

http://www.bae.umn.edu/Staff/bhattacharya.html

Mrinal Bhattacharya

http://www.foodstarch.com

National Starch Company has a searchable site related to the world of food starch. Has news, policies, products, careers and other information. It is also at http://www.nationalstarch.com/. They don't appear to be the same home page.

http://www.penfordfoods.com/

Penford Food Ingredients is the premier carb ohydrate company providing the processed food industry with specialty starches, dextrose, and dextrin. Has information and product information.

http://www.public.iastate.edu/%7Erjsalvad/manuscripts/nomenclature/nomenclature.html

Proposed Standard System of Nomenclature for Maize Grain Filling Events and Concepts

INFORMATION

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Characteristics
Solubility in Cold Water
Others
pH
Uses
Composition	polymer of glucose linked in the alpha 1,4 and beta 1,6 links

Starch paste

A starch paste is the viscous mixture of gelatinized starch and liquid. It is a colloidal sol. It generally considered to be a paste as long as no gelation has occurred. Practically, gravies and whitesauces are starch pastes. In many instances the starch paste is a transient process as in a good viscous starch paste the starch fractions may begin to undergo retrogradation (gelation) if all conditions are acceptable.

The "thickness" or "viscosity" of a starch paste can be determined by a Brabender Amylograph. This instrument has accepted procedures (American Association of Cereal Chemists). Essentially, starch is dispersed in water and placed in the "bowl" which is placed on the instrument. This particular amylograph will measure the increase in viscosity as the dispersion is heated 1.5C per minute. From the graph one can get an idea of the total paste viscosity and, if held for "x" minutes, can become aware of the fragility of the swollen granules. This Brabender Amylograph also allows for a cooling cycle. However, the researcher must become strongly aware of when the starch dispersion is no longer a starch paste and has become a starch gel.

Retrogradation
Retrogradation is the realignment of the amylose and amylopectin and swollen starch granule to form a pocket. Further discussion of gels is available in the area on food dispersions.

REFERENCES

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Adkins, G.K. and C.T. Greenwood. 1969. Studies on starches of high amylose-content. Part X. An improved method for the fractionation of maize and amylomaize starches by complex formation from aqueous dispersion after pretreatment with methyl sulphoxide. Carbohydrate Research 11:217.

Describes the method of separating maize starches of different geno-types quantitatively into their component material. Properties of the different starch fractions from this fractionation scheme have been examined and the results are briefly considered with regard to current theories of maize starches of high amylose. high amylose corn starch, corn starch, methyl sulphoxide

Agricultural And Food Chemistry Staff. 1953. Trends In Food Packaging Technology. Journal Of Agricultural And Food Chemistry 1:978

Packaging, Glass Container, Cellophane, Pliofilm, Saran, Polyethylene Film, Starch Adhesive

Akazawa, T. 1965. Starch, inulin, and other reserve polysaccharides. In Plant Biochemistry. J. Bonner and J.E. Varner, eds., p. 258. Academic Press, New York.

Albersheim, P. 1965. Biogenesis of the cell wall. In Plant Biochemistry. J. Bonner and J.E. Varner, eds.,p. 298. Academic Press, New York.

Albrecht, J.J., A.I. Nelson and M.P. Steinberg. 1960. Characteristics of corn starch and starch derivatives as affected by freezing, storage and thawing. I. Simple system. Food Technology 14:57.

Study of untreated regular cornstarch; HR-W-13 pregelatinized, cross-linked waxy maize; and starch phosphate. Analytical procedures: amyloclast susceptibility (to action of a beta-amylase because less retrogradation allows increased hydrolytic activity); syneresis (correlated to degree of retrogradation); shearing of starch slurries prior to freezing. CORN STARCH, STARCH DERIVATIVE, STARCH STORAGE, FROZEN CORN STARCH

Albrecht, J.J., A.I. Nelson and M.P. Steinberg. 1960. Characteristics of corn starch and starch derivatives as affected by freezing, storage and thawing. II. White sauces. Food Technology 14:64.

Taste panel and storage studies showed the following in decreasing order of freezing stability: 1) starch phosphate, 2) ungelatinized regular cornstarch, 3) pregelatinized cross-linked waxy maize starch, 4) all-purpose flour and 5) regular cornstarch. Whitesauce, Corn Starch, Cross-Linked Waxy Corn, Pregelatinized Corn Starch, Amylolytic Activity, Whitesauce, Viscosity, Brookfield Viscometer, Canning, Canned Sauce, Enzyme

Alexander, L. and H.P. Klug. 1948. Basic aspects of X-ray absorption in quatitative diffraction analysis of powder mixtures. Anal. Chem. 20: 886.

Alsberg, C.L. 1927. Starch in flour. Cereal Chemistry 4: 485.

Emphasizes differences in starches of different origins. Review article. Discusses the role of starch in flour and bread.

Alsberg, C.L. and O.S. Rark. 1924. On the gelatinization by heat of wheat and maize starch. Cereal Chemistry 1:107.

Methods included observation under microscope, changes in translucency, and changes in viscosity. Discusses the advantages and disadvantages of the three methods of determining gelatinization of starch. The Stormer viscosimeter was used and the method described. Wheat Starch Viscosity, Corn Starch Viscosity, Corn Starch Gelatinization, Corn Starch Translucent, Corn Starch Microscopy, Wheat Starch Gelatinization, Wheat Starch Translucent, Wheat Starch Microscopy, Stormer Viscometer

Alsberg, C. L. 1926. Studies Upon Starch Industrial And Engineering Chemistry 18:190

Starch

Ananthaswamy, H. N.; Vakil, U. K.; Sreenivasan, A. 1970. Effect Of Gamma Radiation On Wheat Starch And Its Components. Journal Of Food Science 35:795

Wheat Starch Amylolytic Activity, Wheat Starch Enzyme, Wheat Starch Irradiation, Wheat Starch Amylose, Wheat Starch Amylopectin, Wheat Starch Amylase, Wheat Starch Amylolytic Activity, Triticum Aestivum, Gamma Radiation, Hard Red Winter Wheat, Radiolytic Breakdown

Anathaswamy, H. N.; Vakil, U. K.; Sreenivasan, A. 1970. Susceptibility To Amylolysis Of Gamma-Irradiated Wheat. Journal Of Food Science 35:792

Wheat Starch, Wheat Diastatic Activity, Wheat Reducing Sugar, Gamma Radiation, Wheat Beta-Amylase, Wheat Moisture, Wheat Irradiation, Hard Red Winter Wheat

Anderson, R.A., H.F. Conway, V.F. Pfeifer, and E.L. Griffin. 1969. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci. Tday 14: 4.

Anker, C.A. and W.F. Geddes. 1944. Gelatinization studies upon wheat and other starches with the amylograph. Cereal Chemistry 21: 335.

Discusses amylograph and its operation and effect of starch concentration on the curve. Corn, wheat and potato starches are covered. Mathematical relation between starch concentration and paste viscosity are measured by Stormer viscosimeter. Effect of various agents on pasting properties are indicated. Viscometer, Diastatic Activity, Amylograph, Wheat Starch Paste, Wheat Starch Viscosity, Wheat Starch Gelatinization, Wheat Starch Protein, Wheat Starch Diastatic Activity, Wheat Starch Storage, Wheat Starch Ph, Gelatinization Temperature, Starch Paste, Starch Viscosity, Starch Protein, Starch Diastatic Activity, Starch Storage, Starch Ph

Anonymous. 1964. Cornstarch. Corn Industries Research Foundation. 1001 Connecticut Ave. N.S., Washington, D.C.

Anonymous. 1972-73, Winter. A new look at starch. Progress Thru Research 26(2):5.

Shows three starches and looks at the characteristics.

Asenjo, C. F.; Torres, R. M.; Fernandez, D.; De Urrutia, G. V. 1952. Ascorbic Acid And Dehydroascorbic Acid In Some Raw And Cooked Puerto Rican Starchy Foods. Food Research 17:132

Ascorbic Acid, Dehydroascorbic Acid, Starchy

Atwell, W.A., L.F. Hood, D.R. Lineback, E. Varriano-Marston, and H.E. Zobel. 1988. The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33: 306-311.

Badenhuizen, N.P. 1955. Observations on the distribution of the linear fraction in starch granules. Cereal Chemistry 32:286.

Normal and waxy corn, pea, potato, and granadilla starches were studied. The effect of different treatments were investigated and sketches of starches given.

Badenhuizen, N.P. 1965. Occurrence and development of starch in plants. In Starch: Chemistry and Technology, Vol. I. R.L. Whistler and E.F. Paschall eds. p. 65. Academic Press, New York.

Bahnassey, Y.A. and W.M. Breene. 1994. Rapid visco-analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and Amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Starke 46: 134-141.

Baker, F.; Hobson, P. N. 1952. The Selective Staining Of Intact And Damaged Starch Granules By Safranin O And Niagra Blue 4b. Journal Of The Science Of Food And Agriculture 3:608

, Safranin O, Niagra Blue

Baker, F.; Whelan, W. 1951. Birefringence Iodine Reactions And Fine-Structure Of Waxy Starches. Journal Of The Science Of Food And Agriculture 2:444

Birefringence, Iodine Reaction, Waxy Starch

Baldwin, R.R.., R.S. Bear and R.E. Rundle. 1944. The relation of starch-iodine absorption spectra to the structure of starch and starch components. Journal American Chemical Society 66:111.

Discusses method, apparatus and procedure as well as absorption spectra of amylose- and amylopectin-iodine solutions by this potchtiometric iodine titration methods.

Banks, W., C.T. Greenwood, and D.D. Muir. 1974. Studies on starches of high amylose content. Staerke 26: 289.

Barham, H. N.; Thompson, T. R. 1950, September. Chlorination Of Starch In Liquid Chlorine. Technical Bulletin 69. Agricultural Experiment Station, Kansas State College Of Agriculture And Applied Science, Manhattan, Kansas

Starch Chlorination, Chlorination; Contents: Introduction; Section I. Chlorination in Anhydrous Chlorine at 70C. The mono-, di-, and trichlorides of starch (introduction, cllorination of autoclave, experimental Results and Discussion, Summary); Section II. Pyrolysis of Chlorinated Products at 70C: Introduction, Experimental; Results and Discussion, Summary); Section III. Some Effects of Temeprature and Concentration Upon the Chlorination Process; Section IV. Effects of various pretreatments of starch upon its chlorination.; Section V. Chlroination in the presence of water; Sectipn VI. Formation of polychlorides; Section VII. Mechanism of reaction and granule structure.

Barmore, M. A. 1937. Potato Mealiness And Changes In Softness On Cooking. Food Research 2:377

Potato Starch, Potato, Heating Curve, Potato Tenderness, Penetrometer, Potato, Cooking Time

Barmore, M. A. 1936. Recent Developments In The Chemistry Of Storage And Preparation Of Foods. Food Research 1:383

Storage, Preparation, Latent Heat Of Fusion, Moisture, Fat, Starch, Sugar, Mineral Salt, Heat Of Fusion, Fruit, Sulfur Dioxide, Sulfhydryl, Blackening, Sucrose, Molasses, Invert Sugar, Fermentation, Crystallization, Egg, Potato, Rancidity, Pectin, Jelly Making, Caramelization, Hydrogen Ion Concentration, Ph, Egg White, Egg Yolk, Cake, Souffle, Foam, Angel Cake, Specific Gravity, Potato Chip, Potato Color, Rancidity, Oil, Color, Flavor, Reducing Sugar

Bayfield, E.G. 1936. Report of the subcommittee on viscosity. Cereal Chemistry 13:773.

Effect of added starch upon flour suspensions-viscosity by MacMichael viscometer.

Bean, M.L. and E.M. Osman. 1959. Behavior of starch during food preparation. II. Effects of different sugars on the viscosity and gel strength of starch pastes. Food Research 24:665-671.

The effects of sucrose, dextrose, fructose, maltose, lactose, and invert sugar, three corn sirups and sorbitol on 5% cornstarch paste were studied. Concentration of more than 20% of all sugars caused decided decreases in the gel strength and hot-paste viscosity, although concentration of 10-20% slightly increased hot-paste viscosity.

Bean, M.L. and W.T. Yamazaki. 1973. Wheat starch gelatinization in sugar solutions. Presented at 58th Annual Meeting of the American Association of Cereal Chemists, St. Louis, Missouri, November 8, 1973.

In cakes, is concerned with manner that ingredients affect the gelatinization of starch. Used birefringence, diameter size, amylograph viscosity measurements and evaluations.

Bean, M.M. and W.T. Yamazaki. 1976. Wheat starch gelatinization in sugar solutions. I. Sucrose: microscopy and viscosity effects. Cereal Chemistry 55(6): 936-944.

Objectives/Purposes: to study the effects of sucrose on the swelling behavior of wheat starch granules and the relationship to viscosity.

Bechtel, W. 1950. Measurements of properties of corn starch gels. Journal Colloid Science 5:260.

Empirical gelometers of the plunger type were employed to determine difference between acid modified cornstarches RIGIDOMETER, CORN STARCH GEL, CORN STARCH CONSISTENCY, CORN STARCH BREAKING STRENGTH, CORN STARCH GELOMETER .

Bechtel, W.G. 1947. A study of some paste characteristics of starches with the Corn Industries Viscometer. Cereal Chemistry 24:200.

Gives viscosity patterns with time and temperature effects for tapioca, wheat, corn, etc.

Bechtel, W.G. 1951. Examination of starch dispersions with the phase microscope. Cereal Chemistry 28:29.

Alkali treatment and autoclaving of cornstarch. iodine affinity and fractionation are discussed. gives eight photomicrographs. corn industries viscometer, corn starch viscosity, corn starch cooking time, modified corn starch, wheat starch cooking time, heating rate

Beckord, O.c. and R.M. Sandstedt. 1947. Starch gelatinization studies. I. Simplified equipment for the study of starch gelatinization by means of light transmission. Cereal Chemistry 24:250.

Shows a "U" tube set up to determine gelatinization. Transmission curves at different transmission degrees are given for potato, wheat, bean, corn, rye and Kaffir starches.

Bechtel, W.G. 1959. Staling studies on bread made with flour frctions. V. Effect of a heat-stable amylase and cross-linked starch. Cereal Chemistry 36: 368.

Bechtel, W. G.; Meisner, D. F. 1951. Present Status Of The Theory Of Bread Staling. Food Technology 5:503

Bread Storage, Bread Crumb Moisture, Bread Crumbliness, Bread Crumb Compressibility, Bread Starch, Bread Crumb, Swelling Power

Bechtel, W.; Meisner, D. F. 1952. Present Status Of The Theory Of Bread Staling. Bakers Digest 26(1):5

Bread Gluten, Bread X-Ray Diffraction, Bread Staling, Wheat Gum Gluten, Bread Crumb, Swelling Power, Kjeldahl Nitrogen

Beckord, O. C.; Sandstedt, R. M. 1947. Starch Gelatinization Studies. I. Simplified Equipment For The Study Of Starch Gelatinization By Means Of Light Transmission Cereal Chemistry 24:250

Starch, Gelatinization, Spectrophotometer, Light Transmission, Wheat Starch Heating Rate, Wheat Starch Microscopy

BeMiller, J.N. 1964. Iodimetric determination of amylose. "Methods in Carbohydrate Chemistry". Vol. IV. Academic Press, New York, p. 165.

Discusses method of iodine bound by amylose through amperometric titration.

Ben-Gera, I.; Kramer, A. 1969. The Utilization Of Food Industries Wastes Advances In Food Science 17:77

Industry Waste, Vegetable Processing Waste, Fruit Processing Waste, Sugar Manufacturing Waste, Oilseed Waste, Starch Production Waste, Marine Product Waste, Winery Waste, Brewery Waste, Distillery Waste

Berry, G.K. and G. W. White. 1966. An objective method for the measurement of starch gelatinization temperatures. J. Food Technology 1: 249.

An objective method was devised for measuring the gelatinization temperature of granular starch under the microscope. A hot stage is used to heat the specimen and the progress of gelatinization is followed by macrophotometry of the birefringence between crossed polars. Kofler Hot Stage, Starch Gelatinization, Temperature, Wheat Starch, Birefringence, Egg Powder, Casein, Gluten, Lactose, Emulsion

Bertonieric, N. R.; Mclemore, T. A.; Hasling, V. C.; Catalano, E. A.; Deobald, H. J. 1966. Effect Of Environmental Variables On Processing Of Sweetpotatoes Into Flakes And On Some Properties Of Their Isolated Starches. Journal of Food Science 31:574

Sweet Potato Starch, Environment

Bettelheim, F. A.; Sterling, C. 1955. Factors Associated With Potato Texture. I. Specific Gravity And Starch Content Food Research 20:71

Potato Texture, Potato Starch, Potato Specific Gravity

Biliaderis, C.G. and D.R. grant. 1979. A comparison of enzymic hydrolysis of smooth pea starch to that of corn and wheat. Can. Inst. Food Sci. Technology J. 12: 131.

Biliaderis, C.G., T.J. Maurice and J.R. Vose. 1980. Starch gelatinization phenomena studied by differential scanning calorimetry. Journal of Food Science 45: 1669-1675.

Biliaderis, C.G., C.M. Page, T.J. Maurice and B.O. Juliano. 1986. Thermal characterization of rice starches: A polymer approach to phase transition of granular starch. Journal of Agricultural and Food Chemistry 34: 6-14.

Biliaderis, C.G. and J. Zawistowski. 1990. Viscoelastic behavior of aging starch gels: Effects of concentration, temperture, and starch hydolysates on network properties. Cereal Chemistry 67(3): 240-246.

Objectives/Purposes: to investigate the rheological behavior of aqueous gels of starch and its components as influenced by concentration, temperature, time, and presence of starch hydrolysates of varying DE using deformation mechanical measurements.

Bice, C. W.; Macmaster, M. M.; Hilbert, G. E. 1945. Wheat Starch Properties In Relation To Grain Maturity. Cereal Chemistry 22:463

Soft Red Winter Wheat, Hard Red Winter Wheat, Hard Red Spring Wheat, Wheat Starch Moisture, Wheat Starch Nitrogen, Wheat Starch Phosphorus, Wheat Starch Ash, Wheat Starch Viscosity, Stormer Viscometer, Iodine Sorption, Starch Granule Size, Wheat Amylose

Biliaderis, C.G. and J. Zawistowski. 1990. Viscoelastic behavior of aging starch gels: effects of concentration, temperature, and starch hydrolysates on network properties. Cereal Chemistry 67(3): 240-246.

Birch, G.G. and R.J. Priestley. 1973. Degree of gelatinization of cooked rice. Staerke 25: 98.

Boettger, R. M. 1963. Pregelatinized Starches On Cake Quality. Cereal Science Today 8(4):106

Pregelatinized Starch, Cake

Bolanowski, J. P.; Lineberry, D. D. 1952. Special Heat Transfer Problems Of The Food Industry. Industrial And Engineering Chemistry 44:657

Continuous Processing, Cooling, Pasteurization, Sterilization, Crystallization, Emulsification, Aeration, Mixing, Caramelization, Extrusion, Heat Exchanger, Shortening, Lard, Margarine, Cocoa Butter, Orange Concentrate, Sweetened Condensed Milk, Cake Batter, Cake Icing, Baby Food, Salad Dressing, Gelatin, Paraffin Wax, Starch, Marshmallow, Egg White, Egg, Custard, Topping, Plasticizing, High Temperature Short Time, Sterilization

Bollich, C.N. and B.D. Webb. 1973. Inheritance of amylose in two hybrid populations of rice. Cereal Chemistry 50: 631. Breeding of rice for amylose content.

Discusses high and low amylose rices. Mentions reference on starch-iodine blue test as empirical measure of amylose content.

Bowman, D. E. 1946. Improvement In Digestibility Of Navy-Bean Starch. Food Research 11:49

Navy Bean, Starch Digestibility

Briant, A. M.; Personius, C. J.; Cassel, E. G. 1945. Physical Properties Of Starch From Potatoes Of DifferentCulinary Quality. Food Research 10:437

Leeds And Northrup Potentiometer, Rigidometer, Polarizing Microscope, Hot Stage Microscope, Hydrometer, Potato Starch, Mealiness, Potato Starch Granule Size, Potato Starch Anisotropy, Heating Curve, Potato Starch Rigidity, Potato Starch, Consistency, Potato Starch Paste

Briggs, D. R.; Hanig, M. 1946. Chemical State Of Phosphorus In Starch As Indicated By Titration Curves On Electrodialyzed Starches. Cereal Chemistry 23:277

Potato Starch, Moisture Heat-Treated Starch, Corn Starch, Wheat, Calcium, Ph, Starch Paste, Phosphorus, Alkali Lability, Acidic Capacity, Defatted Starch, Acid Hydrolysis, Orthophosphoric Acid

Brimhall, B.E. and R.M. Hixon. 1942. Interpretation of viscosity measurements on starch pastes. Cereal Chemistry 19: 425.

Discusses and reviews capillary and rotational type of viscosities and the principles on which they are based. Gives flow-pressure relationships for cornstarch pastes. Measurement of hot viscosity recommended. Keywords: Viscometer, Capillary Viscometer, Ostwald Pipette, Scott Viscometer, Rotational Viscometer, Macmichael Viscometer, Stormer Viscometer, Amylograph, Paste, Consistometer, Corn Starch, Corn Starch Viscosity, Shear Stress, Corn, Potato Starch, Tapioca Starch, Rice, Rice Starch, Waxy Corn, Popcorn, Mandan White Flour, Relative Viscosity

Brokaw, G.Y. 1962. Distilled monoglycerides for food foaming and for starch complexing. Can. Food Ind. 33(No. 4):36.

Burkert, G. M.; Dickson, A. D. 1941. The Action Of The Amylases Of Two Barley Varieties On The Barley Starches. Cereal Chemistry 18:605

Alpha-Amylase, Barley Starch, Nitrogen, Ash, Reducing Power, Moisture, Barley Flour, Beta-Amylase

Bushuk, W. J.; Winkler, C. A. 1957. Sorption Of Water Vapor On Wheat Flour, Starch And Gluten. Cereal Chemistry 34:73

Adsorption Isotherm, Desorption Isotherm, Water Vapor, Flour, Starch, Freeze Drying,Spray Drying, Gluten, Mcbain-Kabr Sorption Balance, Wheat Flour

Caesar, G.V. 1932. Consistency changes in starch paste. Ind. Eng. Chem. 24: 1432.

A new instrument called a "consistometer" which continually records the consistency of starch paste is described. Tapioca flour, sago, corn, potato and wheat starches were used. Aqueous alkali affect upon tapioca pastes is discussed.

Caesar, G. V. 1932. Consistency Changes In Starch Paste. Industrial And Engineering Chemistry 24:1432

Starch Paste, Consistency, Tapioca Flour

Caesar, G.V. and E.E. Moore. 1935. Consistency changes in starch pastes. Tapioca, corn, wheat, potato, and sweet potato. Ind. Eng. Chem. 27: 1447.

Consistency records of the tapioca flour pastes, heavy-and thin-boiling corn, potato and wheat starches were determined using a new and improved consistometer technique. The record covers the paste history from cooking to cooling. The forms of the curves reveal the degree of degeneration of the starch. KeyWords: Consistometer, Starch, Heating Curve, Corn Starch, Tapioca Flour, Potato Starch, Wheat Starch, Starch Paste, Thin-Boiling Starch, Heavy-Boiling Starch, Consistency, Sweet Potato Starch

Caldwell, C. G.; Hixon, R. M. 1941. Fractionation Of Waxy And Ordinary Corn Starch Journal Of The American Chemical Society 63:2876

Corn Starch Paste, Gelatinization, Autoclave, Amylose, Amylopectin, Paste, Electrodialysis, Reducing Values, Waxy Corn Starch, Potato Starch, Tapioca Starch, Freezing, Aging, Dextrin, Maltose, Soybean, Beta-Amylase, Saccharogenic Activity, Enzyme, Methylation, Acetylation, X-Ray Diffraction, Starch Retrogradation, Starch Physical Constant

Callaghan, P.T. and J. Lelievre. 1985. The size and shape of amylopectin: A study using pulsed-field gradient nuclear magnetic resonance. Biopolymers 24:441.

Campbell, A.M. and A.M. Briant. 1957. Wheat starch pastes and gels containing citric acid and sucrose. Food Research 22: 358.

Brabender Amylograph, Starch Paste, Gelatinization Temperature, Starch Viscosity, Starch Heating, Starch Cooling, Sucrose, Citric Acid,, Precision Penetrometer, Color Measurement, Iodine Affinity, Amylose, Starch Granule Size, Ocular Micrometer

Campbell, H. A.; Hollis, F. Jr.; Macallister, R. V. 1950. Improved Methods For Evaluating Starch For Specific Uses. Food Technology 4:492

Starch

Campbell, M.R., T.J. Brumm, and D.V. Glover. 1997. Whole grain amylose analysis in maize using near-infrared transmittance spectroscopy. Cereal Chemistry 74(3): 300-303.

Carr, M.E. and M.O. Bagby. 1981. Preparation of cationic starch ether: A reaction efficiency study. Starch/Staerke 33: 310.

Carroll, B.; Cheung, H. C. 1960. Starch Analysis. Determination Of Amylose In Starch Journal Of Agricultural And Food Chemistry 8:76

Dextrin, Corn Amylose, Corn Amylopectin, Potato Amylose, Potato Amylopectin, Wrinkled Pea Starch, Iodine Sorption

Carroll, B.; Liskowitz, J. W. 1967. Thermogravimetric Behavior Of Starches. Journal Of Agricultural And Food Chemistry 15:701

Thermogravimetric, Starch

Cayle, T. L.; Viebrock, F. 1966. The Application Of Mathew's Formula In Enzymatic Starch Conversions. Cereal Chemistry 43:237

Enzymatic Starch Degradation, Mathew's Formula

Chabot, J.F., J.E. Allen and L.F. Hood. 1978. Freeze-etch ultrastructure of waxy maize and acid hydrolyzed waxy maize starch granules. Journal of Food Science 43: 727.

Freeze-etching os waxy maize starch was used in conjunction with the electron microscope to study the ultrastructure of acid treated starch.

Chandorkar, K. R.; Badenhuizen, N. P. 1967. The Fate Of Adpg-Alpha-Glucan Glucosyltransferase During Amylolytic Corrosion Of Starch Granules, And Its Relation To Starch Granule Structure. Cereal Chemistry 44:27

Adenosine Diphosphoglucose Glucosyltransferase, Amylolytic Activity, Starch Granule

chang, y. o.; soong, c. c.; miller, g. j. 1967. effect of starches on protein utilization and liver lipid composition in rats. Journal of Food Science 32:135

Protein Utilization, Liver, Lipid, Rat, Starch, Corn Starch, Rice Starch, Wheat Starch, Arrowroot Starch, Fatty Acid

Chiang, b.-y. and j.a. johnson. 1977. measurement of total and gelatinized starch by glucoamylase and omicron-toluidine reagent. Cereal Chemistry 54: 429, 436.

The polarimetric and enzymatic methods of evaluating degree of gelatinization are compared.

Chichester, C. O.; Sterling, C. 1957. Measuring Stress Relaxation In Starch Gels. Cereal Chemistry 34:233

Starch Gel, Stress Relaxation, Compression

Chinachoti, P. and T.R. Stengle. 1990. Water mobility in starch/sucrose systems: an oxygen-17 NMR study. Journal Food Science 55: 1732-1734.

Clark, F. M.; Tanner, F. W. 1937. Thermophilic Canned-Food Spoilage Organisms In Sugar And Starch. Food Research 2:27

Thermophilic, Sulfide Spoilage, Flat Sour, Canned Food

Claudio, T. R.; Capsulso, S. A.; Gonzales, A. L.; De La Claus, W. D. 1947. Kinetics Of Beta-Amylase Action In 20% Starch Pastes At Elevated Temperatures. Cereal Chemistry 24:59

Corn Starch, Enzyme, Starch Paste, Beta-Amylase, Starch Conversion

Cluskey, J. E.; Taylor, N. W.; Sent, F. R. 1959. Relation Of The Rigidity Of Flour, Starch, And Gluten Gels To Bread Staling. Cereal Chemistry 36:236

Penetrometer, Flour, Starch, Gluten Elasticity, Gluten Gel, Bread Staling, Gel Rigidity

Colloison, R. and G.A.H. Elton. 1961. Some factors which influence the rheological properties of starch gels. Die Starke 13: 164.

Collison, R. and W.G. Chilton. 1974. Hydration and gelation of modified potato starches. J. Food Technol. 9: 309.

Colwell, K. H.; Axford, D. W. E.; Chamberlain, N.; Elton, G. A. H. 1969. Effect Of Storage Temperature On The Ageing Of Concentrated Wheat Starch Gels. Journal Of The Science Of Food And Agriculture 20:550

Temperature Storage, Aging, Wheat Starch, Starch Gel

Cook, D. H.; Axtmayer, J. H. 1937. Determining The Gelatinization Temperature Of Starches. Industrial Engineering Chemistry (Analytical Edition) 9:226

Starch Gelatinization,, Taro, Taro Starch, Photoelectric Method, Taro, Arracacha, Arracacha, Corn, Corn, Potato, Potato Starch Photoelectric Method, Rice, Potato, Rice Starch Photoelectric Method, Rice, Oat, Oat Starch, Barley, Barley Starch Photoelectric Method, Barley, Green Plantain, Green Plantain, Sweet Potato, Sweet Potato Starch Photoelectric Method, Sweet Potato, Arrowroot, Arrowroot, Yautia, Yellow Yautia, Canna, Cassava, Mapuey, Apio, Hicamo, Yautia, Yellow Yautia, Canna, Cassava, Mapuey, Photoelectric Method, Apio, Hicamo Starch Granule

Corman, J.; Langlykke, A. F. 1948. Action Of Mold Enzymes In Starch Saccharification. Cereal Chemistry 25:190

Corn Mash, Alpha-Amylase, Glucogonic Activity, Starch Hydrolysis, Starch Degradation, Fungal Amylase, Amylase

Craign, S.A.S., P.A. Seib, and J.-L. Jane. 1987. Differential scanning calorimetry properties and paper-strength improvement of cationic wheat starch. Starch/Staerke 39:167.

Crossland, L.B. and H.H. Favor. 1948. Starch gelatinization studies. II. A method for showing the stages in swelling of starch during heating in the amylograph. Cereal Chemistry 25: 213.

Viscosity measurements using sodium alginate and CMC are shown. Corn, wheat, potato, tapioca and pea starches were studied. Keywords: Tapioca Starch, Pea Starch, Corn Starch, Wheat Starch, Potato Starch, Starch Swelling, Starch Gelatinization, Brabender Amylograph

Cunningham, N. T. 1931. The Cooking Of Cereal Porridges. Cereal Chemistry 8:403

Cereal, Starch Gelatinization, Colorimetric Method Iodine

Dahle, L., V. Brusco and G. Hargus. 1973. Some effects of beta amylolytic degradation of pastes of waxy maize starch. Journal of Food Science 38: 484.

Describes methods of determining properties of starch pastes using Instron, alkaline viscosity, Brookfield viscosity, amylopectin-iodine complex measurement, etc.

D'Appolonia, B.L. 1972. Effect of bread ingredients on starch-gelatinization properties as measured by the amylograph. Cereal Chemistry 49: 532.

The Brabender Amylograph was used to study the gelatinization properties of starch in the presence of ingredients commonly used in bread production.

D'arcy, R. A. 1954. A Routine Method For Estimating The Starch Content Of Wheat By-Products. Cereal Chemistry 31:37

Wheat Starch

Dadswell, I. W.; Gardner, J. F. 1947. The Relation Of Alpha-Amylase And Susceptible starch To Diastatic Activity. Cereal Chemistry 24:79

Alpha-Amylase, Starch, Diastatic Activity

Dadswell, I. W.; Gardner, J. F. 1947. Relation Of Susceptible Starch, Alpha-Amylase And Sugars Originally Present To Flour Gassing Power. Cereal Chemistry 24:415

Alpha-Amylase, Flour Gassing Power, Flour Alpha-Amylase, Flour Sugar

Dadswell, I. W.; Wragge, W. B. 1940. The Autolytic Digestion Of Flour In Relation To Variety And Environment. Cereal Chemistry 17:584.

Autolytic Digestion, Flour, Alpha-Amylase, Starch, Wheat, Maltose,, Mixing, Protein, Moisture, Enzyme

Dahl, O. 1958. Decomposition Of Starch In Sausage Products. Food Research 23:161

Sausage Starch

Daniels, A. L.; Strickler, L. 1917. A Comparison Of The Digestibility Of Starch In Typical Batter And Dough Mixtures. Journal Of Home Economics 9:109

Batter Starch, Dough, Starch Digestibility, Pastry Starch, Cracker, Bread Starch, Baking Powder Biscuit, Pancake Starch, Butter, Fat, Omelet Starch

Davis, E.A. 1994. Wheat starch. Cereal Foods World 39(1):34 - 36.

Dawson, E.H., O.M. Batcher, and R.R. Little. 1960. Cooking quality of rice. Rice J. 65(no.5):16.

Day, E. D. 1909. The Effect Of Cooking On Cellulose. Journal Of Home Economics 1:177

Potato Cooking, Potato Starch, Potato Mealiness, Potato Cellulose

De Loor, G. P.; Meijboom, F. W. 1966. The Dielectric Constant Of Foods And Other Materials With High Water Contents At Microwave Frequencies. Journal Of Food Technology 1:313

Water Activity, Water, Microwave, Dielectric Constant, Agar, Blood, Muscle, Skin, Milk, Potato, Starch, Potato Liquor

Deatherage, W. L., M.M. MacMasters, M.L. vineyard and R.P. Bear. 1954. A note on starch of high amylose content from corn with high starch content. Cereal Chemistry 31: 50.

Photomicrographs of high amylose starch (56% amylose) were taken. Keywords: Corn Starch, Corn Amylose

Derby, R.I., B.S. Miller, B.F. Miller and H.B. Trimbo. 1975. Visual observation of wheat-starch gelatinization in limited water systems. Cereal Chemistry 52: 702-713.

Desikachar, H. S. R.; Bhatia, D. S.; Rao, Y. K. R. 1953. Preparation Of Glucose And Sweet Syrups From Tapioca Starch. Bulletin Of The Central Food Technological Research Institute, Mysore 2:180

Tapioca Starch Hydrolysis, Tapioca Starch Glucose, Tapioca Starch Dextrin, Tapioca Starch Maltose, Tapioca Syrup

DeVeaux, J.S. and E.B. Shultz, Jr. 1985. Development of Buffalo gourd (cucurbita foetidissima) as a semiaridland starch and oil crop. Economci Botany :454.

Devor, A. W. 1954. Cereal Carbohydrate Determination. Sulfonated 1-Naphthol, And Anthrone Reactions Applied To Sulfuric Acid Extract Of Cereals. Journal Of Agricultural And Food Chemistry 2:1290

Anthrone Method, Cereal, Oat, Nitrogen, Carbohydrate, Crude Fiber, Polysaccharide, Glucose, Rye, Corn, Wheat, Durum Wheat, Millet, Shredies, Soybean Wheat, Rye Krysp, Wheat Starch, Corn Starch, Wheaties, Rye Flour, Wheat Flour, Corn Meal

Dimler, R. J.; Davis, H. A.; Rist, C. E.; Hilbert, G. E. 1944. Production Of Starch From Wheat And Other Cereal Flours. Cereal Chemistry 21:430

Wheat Starch, Flour

Doane, W.M. 1994August. Opportunities and challenges for new industrial uses of starch. Cereal Foods World. :556.

Donelson, J. R.; Yamazaki, W. T. 1968. Enzymatic Determination On Starch In Wheat Fractions. Cereal Chemistry 45:177

Wheat Starch

Doremus, G.L., F.A. Crenshaw and F.H. Thurber. 1951. Amylose content of sweet potato starch. Cereal Chemistry 28: 308.

Twenty-two varieties analyzed for amylose by potentiometric iodine titration. These are compared with other starches; potato, corn and tapioca. Keywords: Starch, Sweet Potato, Cereal Starch, Potentiometer, Amylose, Corn Starch, Potato Starch, Iodine, Bound Iodine, Amylose, Amylopectin

Drori, D.; Loosli, J. K. 1959. Alcohol In Feeds, Effect Of Ethyl Alcohol And Starch On Digestibility Of Nutrients And On Ntirogen Retention At Two Levels Of Urea Feeding. Journal Of Agricultural And Food Chemistry 7:50

Feed, Ethyl Alcohol, Urea

Dubois, D.K. 1959. Wheat starch: a key to better cakes. Baker's Digest 33(6): 38.

Edelman, E.C. and W.H. Cathcart. 1949. Effect of surface-active agents on the softness and rate of staling of bread. Cereal Chem. 26: 345.

Elbert, E. M. 1965. Starch: Changes During Heating In The Presence Of Moisture. Journal Of Home Economics 57:197

Starch Gelatinization, Birefringence

Elbert, E.; Witt, R. L. 1968. Gelatinization Of Starch In The Common Dry Bean, Phaseolus Vulgaris. Journal Of Home Economics 60(3):186

Polarizing Microscope, Bean Starch, Starch Gelatinization, Birefringence, Phaseolus Vulgaris

Elder, A.E. and T.J. Schoch. 1959. Measuring the useful properties of starch. Cereal Science Today 4: 202.

Evans, J. W. 1941. Changes In The Biochemical Composition Of The Corn Kernel During Development. Cereal Chemistry 18:468

Corn Starch, Protein, Dextrose, Sucrose, Fat, Ash, Moisture

Evans, J. W.; Briggs, D. R. 1941. The Fatty Acid Composition Of The Lipids Of Corn Starch At Various Stages During Development Of The Corn Kernel. Cereal Chemistry 18:465

Corn Starch, Fatty Acid, Lipid, Husk, Iodine Value, Fat, Acid Value, Rosenmund-Kuhnhenn Value, Wijs Determination, Thiocyanogen Value, Fatty Acid, Unsaponifiable Compound, Oleic Acid, Linoleic Acid, Linolenic Acid, Sterol

Evans, J. W. 1941. Microscopic Examination Of Developing Corn Starch. Cereal Chemistry 18:462

Corn Starch, Light Microscopy

Evans, J. W.; Briggs, D. R. The Lipids Of Corn Starch. Cereal Chemistry 18:443

Corn Starch, Lipid, Milling, Stokes Extractor, Diastatic Hydrolysis, Acid Value, Saponification Value, Ester Value, Iodine Value, Rosenmund-Kuhnhennalue, Wijs Determination, Thiocyanogen Value, Phosphatide, Fatty Acid, Oleic Acid, Linoleic Acid, Linolenic Acid, Methanol, Palmitic Acid

Fellers, D. A.; Johnston, P. H.; Smith, S.; Mossman, A. P.; Shepard, A. D. 1969. Process For Protein-Starch Separation In Wheat Flour. Food Technology 23:560

Starch, Flour, Wheat Protein, Wheat Starch

Felton, G.; Farley, F. F.; Hixon, R. M. 1938. Oxidation Of Starch-Action Of Bromine On Gelatinized Corn Starch. Cereal Chemistry 15:678

Starch Gelatinization, Corn Starch Oxidation

Fetzer, W. R.; Kirst, L. C. 1960. Dextrose Equivalents. Brix Factors For Determining The Solids In Starch Hydrolyzates. Journal Of Agricultural And Food Chemistry 8:507

Brix, Starch Hydrolyzate, Dextrose Equivalent, Corn Sirup, Specific Gravity, Ash, Moisture, Reducing Sugar, Corn, Sugar, Brix Hydrometer

Fetzer, W. R.; Krist, L. C. 1959. Estimation Of Starch Paste Fluidities. Cereal Chemistry 36:108

Starch Paste Viscosity

Fisher, E. A. 1927. A Study Of The Rate Of Drying Of Wheat Flour, Starch And Gluten. Cereal Chemistry 4:184

Wheat Flour, Wheat Starch, Wheat Gluten, Drying

Foster, J.F. 1965. Physical properties of amylose and amylopectin in solution. In Starch: Chemistry and Technology, Vol. I, R.L. Whistler and E.F. Paschall, eds., p. 349. Academic Press, New York.

Freke, C.D. 1971. The examination of starch gelling by microscopy. J. Food Technology 6: 273.

A special microscopic method to determine the felling (probably they mean gelatinization) was done. Effect of sucrose on it was studied. The method is said to be superior to birefringence because of the additional information such as swelling time and size of grain, etc., which can be obtained with the method. Keywords: Gelling Temperature, Swelling Temperature, Ph, Sucrose, Waxy Corn Starch, Amioca, Modified Waxy Corn, Col-Flo 67

Freke, C.D. 1971. Some observations on the mechanism of starch gelation. J. Food Technology 6: 281.

Starch was examined by differential thermal analysis (DTA) and thermogravimetric analysis (T). Investigated the effect of gelling temperature of dielectric constant. A study of bound water in gelled starch was done.

French, D.; Robyt, J. F.; Weintraub, M.; Knock, P. 1966. Separation Of Maltodextrins By Charcoal Chromatography. Journal Of Chromatography 24:68

Amylose, Alpha-Amylase, Oligosaccharide, Waxy Corn Starch, Aspergillus Oryzae, Salivary

Frey-Wyssling, A. 1969. On the molecular structure of starch granules. Am. J. Bot. 56: 696.

This paper discusses the arrangement of starch molecules in the fine lamellae of the starch granule. KeyWords: Starch Granule Structure, Amylose, Amylopectin

Fukui, T.; Nikuni, Z. 1969. Heat-Moisture Treatment Of Cereal Starch Observed By X-Ray Diffraction. Agricultural And Biological Chemistry 33:460

X-Ray Diffraction, Corn Starch X-Ray Diffraction, Rice Starch X-Ray Diffraction, Wheat Starch X-Ray Diffraction

Fuwa, H., M. Nakajima, A. Hamada and D.V. Glover. 1977. Comparative susceptibility to amylases of starches from different plant species and several single endosperm mutants and their double-mutant combinations with opaque-2 inbred Oh43 maize. Cereal Chemistry 54: 230.

Maize, potato, sweet potato, Chinese yam and rice starches were evaluated as to their susceptibility to a variety of amylases.

Gates, R.L. and R.M. Sandstedt. 1953. A method of determining enzymatic digestion of raw starch. Cereal Chemistry 30: 413.

Enzyme Digestion, Starch Digestion

Gidley, M.J. and S.M. Bociek. 1985. Molecular organization in starches: A 13C CP/MAS NMR study. Journal American Chemical Society 107: 7040-7044.

Objectives/Purpose: reports the results of NMR study of starches and model compounds

Glicksman, M. 1965. The Importance Of Hydrophilic Gum Constituents In Processed Foods. Food Technology 19(6):53(943)

Hydrophilic Gum, Agar, Furcellaran, Carrageenan, Alginate, Pectin, Cereal Gum, Starch, Gum Arabic, Gum Karaya, Gum Tragacanth, Gum Ghatti, Guar Gum, Locust Bean, Gum, Psyltium Seed, Gum, Chitin, Gelatin

Goering, K. J.; Brelsford, D. K. 1966. New Starches. I. The Unusual Properties Of The Starch From Saponaria Vaccaria. Cereal Chemistry 43:127

Saponaria Vaccaria Starch

Goering, K.J., R. Eslick and B.W. Dehaas. 1973. Barley starch. V. A comparison of the properties of waxy Compana barley starch with the starches of its parents. Cereal Chemistry 50: 322.

Studied changes in starch as a result of genetic changes by comparing viscosity (Brabender), solubility, swelling power and iodine affinity.

Goering, K. J., R.F., Eslick and C.A. Ryan, Jr. 1957. Some effects of environment and variety on the amylose content of barley. Cereal Chemistry 34: 437.

Several barley samples were analyzed for amylose content by potentiometric titration with iodine.

Goering, K.J., D.H. Fritts and K.G.D. Allen. 1974. A comparison of loss of birefringence with the percent gelatinization and viscosity on potato, wheat, rice, corn, cow cockle, and several barley starches. Cereal Chemistry 51: 764.

Use of birefringence end point temperature (BEPT) with percent gelatinization and Brabender viscosities are discussed.

Goering, K.J. and M. Schuh. 1967. New starches. III. The properties of the starch from Phalaris canariensis. Cereal Chemistry 44: 532.

Starch has been prepared by a modified alkali process. Looked at solubility, swelling power, iodine affinity and pasting temperature. Used Brabender curves to look at pasting characteristics and cooling curves. Used CGS on amylograph. Keywords: Starch, Phalaris Canariensis Starch

Gortner, R.A. 1933. The hydration capacity of starch. Cereal Chemistry 10: 298.

Used Kunitz formula to evaluate viscosity data of starch sols. Different wheat varieties were tested.

Starch Hydration, Starch Viscosity, Starch Relative Viscosity, Hard Red Winter Wheat Starch, Soft Red Winter Wheat Starch, Soft White Spring Wheat Starch, Soft Red Winter Wheat Starch, Spring Club Wheat Starch, Durum Wheat Starch, Hard Red Spring Wheat Starch

Gortner, R. A.; Hamalainen, C. 1940. Protein Films And The Susceptibility Of Raw Starch To Diastatic Attack. Cereal Chemistry 17:378

Diastatic Activity, Protein Film, Starch, Gelatin, Egg Albumin, Gliadin, Takadiastase, Maltose

Gracza, R. 1965. Minor constituents of starch. In Starch: Chemistry and Technology, Vol. I, R.L. Whistler and E.F. Paschall, eds., p. 105. Academic Press, New York.

Graham, H. D.; Mitchell, G. 1963. Optimum Conditions For The Interaction Of Food Gums With The Anthrone Reagent. Journal Of Food Science 28:546

Gum, Anthrone Method, Sulfated Polysaccharide, Furcellaran, Lambda-Carrageenan, Gelcarin, Seakem Type 5, Seakem Type 402, Euchemanottonii, Kappa-Carrageenan, Agar, Hypnean, Gum Karaya, Gum Arabic, Gum Tragacanth, Gum Ghatti, Tamarind Seed, Mucilage, Sodium Alginate, Quince Seed, Mucilage, Sodium Carboxymethylcellulose, Okra Gum, Mucin, Pectin, Locust Bean Gum, Guar Gum, Potato Starch, Lactoglobulin, Casein, Gelatin, Polygalacturonic Acid, Tween, Mepesulfate, Cetyl Pyridinium Chloride, Polyglucose Sulfate, Chondroitin Sulfate, Hydrocolloid

Gramera, R. E.; Heerema, J.; Parrish, F. W. 1966. Distribution And Structural Form Of Phosphate Ester Groups In Commercial Starch Phosphates. Cereal Chemistry 43:104

Perodate Oxidation, Corn Starch Phosphate, Gelatinization, Hydrogenation, Corn Starch Phosphate, Molybaivana Dophosphoric Acid Method, Dialdehyde Starch Phosphate, Chromatography

Gray, V.M., and T.J. Schoch. 1962. Effects of surfactants and fatty adjuncts on the swelling and solubilization of granular starches. Staerke 14: 239.

Green, K. 1966. Food Experiments For Senior High School. Candy And Starches. Journal Of Home Economics 58:281

Candy, Starch

Greenwood, C.T. 1956. Aspects of the physical chemistry of starch. Adv. Carbohydrate Chemistry 11:335.

Greenwood, C.T. 1964. Structure, properties, and amylolytic degradation of starch. Food Technol. 18: 732.

Amylolytic Activity, Starch

Greenwood, C. T. 1967. The Thermal Degradation Of Starch. Advances In Carbohydrate Chemistry 22:483

Starch Degradation Review Article, Thermal Degradation, Levoglucosan, Dextrin, Pyrodextrin, British Gum

Greenwood, C. T.; Milne, E. A. 1968. Starch Degrading And Synthesizing Enzymes: A Discussion Of Their Properties And Action Pattern. Advances In Carbohydrate Chemistry 23:281

Enzyme, Alpha-Amylase, Beta-Amylase, Phosphorylase, Glucoamylase, Pullulanase, Glucosidase, Starch Synthetase, Starch Degradation, Review Article

Grogg, B.; Caldwell, E. F. 1958. Gelatinization Of Starchy Materials In The Farinograph. Cereal Chemistry 35:196

Farinograph, Brabender Amylograph, Amylograph, Crude Fat, Water Absorption, Soxhlet Method, Thermal Gelatinization, Wheat Starch, Oat Flour

Groog, B.; Caldwell, E. F. 1958. Gelatinization Of Starch Materials In The Farinograph. Cereal Chemistry 35:196

Soxhlet Method, Farinograph, Gelatinization, Fat, Absorption, Wheat Starch, Oat Oil, Methyl Oleate, Oleic Acid, Oat Flour

Gullett, E. A.; Donalson, B. 1967. Factors Affecting The Rate Of Cooling Of Cornstarch-Thickened Mixtures. Journal Of The American Dietetic Association 50:297

Corn Starch Cooling Rate

Hagberg, S. 1960. A Rapid Method For Determining Alpha-Amylase Activity. Cereal Chemistry 37:218

Alpha-Amylase, Gelatinization Rate, Starch Substrate, Enzyme Activity

Halick, J. V.; Kelly, V. J. 1959. Gelatinization And Pasting Characteristics Of Rice Varieties As Related To Cooking Behavior. Cereal Chemistry 36(1):91

Glutinous Rice, Rice Starch Paste, Brabender Amylograph, Swelling, Gelatinization Temperature, Starch-Iodine Blue Test, Milling, Polished Rice, Bran, Pasting

Hall, D. M.; Sayre, J. G. 1969. A Scanning Electron-Microscope Study Of Starches. Part I. Root And Tuber Starches. Textile Research Journal 39:1044

Scanning Electron Microscopy, Potato Starch, Arrowroot Starch, Sweet Potato Starch, Light Microscopy, Tapioca Starch, Name Starch, Yucca Starch, Malanga Starch.

Hall, D.M. and J. G. Sayre. 1970. A scanning electron-microscope study of starches. Part II. Texture Res. J. 40: 256.

Barley, Corn, Corn Starch, Melojel Corn Starch, Waxy Corn Starch, Oat, Starch, Rice Starch, Sorghum Starch, Waxy Sorghum, Wheat Starch, Light Microscopy, Microscopy, Scanning Electron Microscopy

Hanna, T. G.; Lelievre, J. 19 An Effect Of Lipid On The Enzymatic Degradation Of Wheat Starch Cereal Chemistry 52:697

Wheat Starch, Chromatography, X-Ray Diffraction, Lipid-Amylose, Amylase, Enzyme, Surfactant

Hanson, G. P.; Stewart, W. S. 1970. Photochemical Oxidants: Effect On Starch Hydrolysis In Leaves. Science 168:1223

Leaf, Starch, Photochemical Oxidant, Peroxyacetyl Nitrate Hydrolyze

Hanson, H.L., A. Campbell, and H. Lineweaver. 1951. Preparation of stable frozen sauces and gravies. Food Technology 5: 432.

Frozen Sauce, Frozen Gravy

Hanson, H.L., K.D. Nishita and h. Lineweaver. 1953. Preparation of stable frozen puddings. Food Technology 7: 462.

Hansuld, M.K. and A.M. Briant. 1954. The effect of citric acid on selected edible starches and flours. Food Research 19: 581-589.

Starch, Flour, Citric Acid

Harris, R. H.; Banasik, O. 1948. A Further Inquiry Regarding Effect Of Electrolytes On Swelling Of Cereal Starches. Food Research 13:70

Cereal Starch

Harris, R. H.; Jesperson, E. 1946. Factors Affecting Some Physicochemical Properties Of Starch. Food Research 11:216

Wheat Starch, Viscosity, Wheat Maturity, Swelling Power

Harris, R. H.; Sibbitt, L. D. 1949. Some Effects On Swelling Power Of Wheat Starch Of (1) Soxhlet Extraction With Methanol And (2) Composition Of The Cooking Liquid. Food Research 14:190

Soxhlet Method, Wheat Starch, Starch, Swelling Power

Harris, R. H.; Sibbitt, L. D.; Toman, H. 1944. Varietal Differences In Gel Strength Of Starch In North Dakota Hard Red Spring Wheats. Food Research 9:83

Hard Red Spring Wheat, Gel Strength, Wheat Starch

Hellman, N. N. 1951. Determination Of Moisture In Starch By Drying. Cereal Chemistry 28:79

Starch, Moisture, Starch, Drying

Hellman, W.N., b. Fairchild, and F.R. Senti. 1954. The bread staling problem. Molecular organization of starch upon aging of concentrated starch gels at various moisture levels. Cereal Chemistry 31: 495.

Hellman, N.N. and E.H. Melvin. 1950. Surface area of starch and its role in water sorption. J. Am. Chem. Soc. 72: 5186.

Source of starch and relation to their water properties were studied. Surface area and water sorption were studied using BET method. Corn, potato, tapioca and dasheen were used. Keywords: Dasheen Starch, Starch, Water Sorption, Dasheen Starch, Starch, Surface Area, Dasheen Starch, Starch, Nitrogen Sorption, Dasheen Starch, Starch, Water Desorption, Corn Starch, Starch, Water Sorption, Corn Starch, Starch, Nitrogen Sorption, Tapioca Starch, Water Sorption, Corn Starch, Starch, Water Desorption, Tapioca Starch, Surface Area, Tapioca Starch, Nitrogen Sorption, Tapioca Starch, Water Desorption, Potato Starch, Water Sorption, Potato Starch, Surface Area, Potato Starch, Nitrogen Sorption, Potato Starch, Water Desorption

Hellman, N. N.; Melvin, E. H. 1948. Water Sorption By Corn Starch As Influenced By Preparatory Procedures And Storage Time. Cereal Chemistry 25:146

Corn Starch, Water Sorption, Viscosity

Henry, W. F.; Katz, M. H. 1969. New Dimensions Relating To Textural Quality Of Semi-Solid Foods And Ingredient Systems. Food Technology 23:114(822)

Guar Gum, , Texture, Tapioca Starch, , Texture, Locust Bean, Gum, , Texture , Modified Tapioca Starch, , Texture, Whipping Cream , Texture, Marshmallow Creme , Texture, Egg White, Egg , Texture, Foam , Texture, , Texture , Universal Testing Machine

Hester, E.E., A.M. Briant, and C.J. Bersonius. 1956. The effect of sucrose on the properties of some starches and flours. Cereal Chemistry 33: 91.

Hill, R.D. and B.L. Drobzek. 1973. Scanning electron microscopy studies of wheat, potato and corn starch during gelatinization. Starke 25(11): 367. (8 ref. En., de, fr) (Dept. Of Plant Sci., Univ. Of Manitoba, Winnipeg, R3T 2N2, Canada). (FSTA vol. 6[1974] No. 04. 4L241).

Used SEM and loss of birefringence to follow gelatinization, swelling and deformation of starch granules.

Hizukuri, S., T. Kaneko and Y. Takeda. 1983. Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules. Biochemica et Biophysica Acta 760: 188-191.

Hollenbeck, C. M.; Blish, M. J. 1941. Parallelism Between Starch Dextrinizing And Liquefying Activities Of Amylases. Cereal Chemistry 18:754

Alpha-Amylase, Starch, Beta-Amylase, Malt

Hoover, R. and D. Hadziyev. 1981. Characterization of potato starch and its monoglyceride complex. StarchStaerke 33: 290.

Howard, N. B.; Hughes, D. H.; Strobel, R. G. K. 1968. Function Of The Stach Granule In The Formation Of Layer Cake Structure. Cereal Chemistry 45:329

Cake, Layer Cake, Cake Batter, Starch, Amylose, Gelatinization Temperature, Amylopectin, Polyvalent Cations, Soluble Protein, Surface Active Lipid, Baking.

Hughes, O.; Green, E.; Campbell, L. 1938. The Effect Of Various Temperatures And Time Periods On The Percentage Of Gelatinization Of Wheat And Corn Starch And Of Cereals Containing Those Starches. Cereal Chemistry 15:795

Corn Starch, Gelatinization, Wheat Starch, Gelatinization

Ingle, T. R.; Whistler, R. L. 1964. Action Of Chlorine On Semidry Starch. Cereal Chemistry 41:474

Wheat Starch, Chlorine

Ivy, A. C.; Beazell, J. M. 1936. On The Effectiveness Of Malt Amylase On The Gastric Digestion Of Starches. Journal Of Nutrition 12:59

Malt, Amylase, Starch Digestion, Gastric Digestion

Jenkins, R. R.; Sayre, C. B. 1936. Chemical Studies On The Open-Pollinated, Top-Cross, And Hybrid Inbred Strains Of Yellow Sweet Corn In Relation To The Quality Of The Canned Product. Food Research 1:199

Climate, Environment, Chemical, Temperature, Rain, Maturity Canning, Strain, Dry Matter, Corn, Grade, Solid Alcohol-Insoluble, Sugar, Reducing Sugar, Starch, Color, Flavor, Corn

Johnson, D.P. 1969. Spectrophotometric determination of the hydroxypropyl group in starch ethers. Analytical Chemistry 41: 859.

Johnston, F. B.; Urbas, B.; Khanzada, G. 1968. Effect Of Storage On The Size Distribution And Amylose/Amylopectin Ratio In Potato Starch Granules. American Potato Journal 45:315

Potato, Amylose Amylopectin Ratio, Potato, Granule Size

Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and sugar water measured by electron spin resonance and differential scanning calorimetry. Cereal Chemistry 67(3): 286-291.

Purposes/Objectives: effect of moisture content and sugar on electron spin resonance and differential scanning calorimetry of corn starch mixtures.

Jordan, R. 1961. Frozen Precooked Sauces. Journal Of The American Dietetic Association 39:590.

Flour, Waxy Rice Flour, Waxy Corn Starch, Waxy Corn Starch Whitesauce, Frozen Sauce, Ph, Storage, Linespread Test, Casserole, Consistency, Creamed Chicken, Batch Size, Whitesauce Appearance, Whitesauce Texture, Whitesauce Flavor, Thawing, Thickening Agent, Freeze Stability

Jordan, R.; Wegner, E. S.; Hollender, H. A. 1953. The Effect Of Homogenized Milk Upon The Viscosity Of Cornstarch Puddings. Food Research 18:649

Homogenized Milk, Corn Starch Pudding Viscosity

Howard, N.B., D.H. Hughes, and R.G. K. Strobel. 1968. Function of the starch granule in the formation of layer cake structure. Cereal Chemistry 45: 329.

Hsieh, P.-T. And M. -H. Chu. 1970. Determination of amylose in starch by paper chromatography. Anal. Abstr. 18: 2492.

Uses aniodine- amylose complex to "read" chromatogram.

Hughes, O., E. Green and L. Campbell. 1938. The effect of various temperatures and time periods on the percentage of gelatinization of wheat and corn starch and of cereals containing those starches. Cereal Chemistry 15: 795.

Attempted to obtain data on temperature and time periods and required for completely cooking cornstarch, wheat starch, corn meal and a granular wheat cereal. Temperatures used were 85, 90 and 95C and a concentration of starch chiefly 5%. Gives percentages of gelatinization and modification of Cunningham's method of 1931. Cereal Chemistry 8: 403.

Hwang, Q.-S. 1960. A comparison of some characteristics of milk samples with their action on starch-milk pastes. Unpublished M.S. thesis, University of Illinois.

Islam, M.N, J.E. Rutledge and W.H. James. 1974. Influence of rice crystallinity on cross-linking. Cereal Chemistry 51: 51.

Used Norelco x-ray diffraction to investigate cross-linking in starch.

Jane, J.-L. and J.F. Chen. 1992. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chemistry 69: 60-65.

Johnston, F.B., B. Urbas and G. Khanzada. 1968. Effect of storage on the size distribution and amylose/amylopectin ratio in potato starch granules. Am. Potato J. 45: 315.

Studies were made on granule size distribution and amylose/amylopectin ratios in starch from stored Netted Gem potatoes, one lot from New Brunswick and one from Alberta.

Jongh, G. 1961. The formation of dough and bread structure. I. The ability of starch to form structure, and the improving effect of glyceryl monostearate. Cereal Chemistry 38: 140.

Kainuma, K. and D. French. 1972. Nageli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch. Biopolymers 11:22.

Kainuma, K.; French, D. 1972. Naegeli Amylodextrin And Its Relation To Starch Granule Structure. Ii. Rol e Of Water In Crystallization Of B-Starch. Biopolymers 11:2241

Amylodextrin, Water Crystallization, Starch, Amylodextrin, X-Ray Diffraction, Potato Starch, Amylodextrin

Kainuma, K.; French, D. 1971. Nageli Amylodextrin And Its Relationship To Starch Granule Structure. I. Preparation And Properties Of Amylodextrins From Various Starch Types. Biopolymers 10:1673

Starch Acid Hydrolysis, Amylose, Amylodextrin, Nageli Type Amylodextrin, Potato, Amylodextrin, Waxy Corn Amylodextrin, Wrinkled Pea Amylodextrin, High Amylose Corn Amylodextrin, X-Ray Diffraction, Retrogradation, Iodine Color

Kalab, M.; Harwalkar, V. R. 1973. Milk Gel Structure. I. Application Of Scanning Electron Microscopy To Milk And Other Food Gels. Journal Of Dairy Science 56:835

Tofu, Egg White, Egg, Gel, Gelatin Gel, Milk, Gel, Rennet, Electron Microscopy

Kalb, A.J. and C. Sterling. 1961. Temperature and the retrogradation of starch. Journal of Food Science 26: 587.

Cornstarch sols (2%) were prepared at a series of gelatinization temperatures (80-127C) and stored at 1, 37 and 70C. Keywords: Corn Starch, Starch Sol, Gelatinization Temperature, Starch Storage

Katz, J.R. 1938. Viscosity of starch pastes-the changes therein due to continued heating and stirring, and their relation to the sizing of cotton yarns. Textile Research 9: 69.

Katzbeck, W. 1972. Phosphate cross-bonded waxy corn starches solve many food application problems. Food Technology 26(3):32.

Characteristics of corn starches, waxy and common, unmodified and modified are reviewed. Properties and applications of 3 phosphate-derivatized, cross-bonded waxy cornstarches are discussed. Keywords: Phosphate Cross-Linked Waxy Corn Starch, Modified Starch

Kent, N. L.; Evers, A. D. 1969. Fine-Grinding And Air-Classification Of Subaleurone Endosperm Of High Protein Content. Cereal Science Today 14:142

Subaleurone Endosperm, Wheat, Milling, Hard Red Winter Wheat, Wheat, Nitrogen, Kjeldahl Analysis, Wheat, Starch, Starch Granule Size, Wheat, Moisture, Air Classification, Wheat, Grinding

Kerr, R. W. 1943. Defatting Procedure For Corn Starch. Cereal Chemistry 20:299

Corn Starch, Starch, Fat, Amylose

Kerr, R. W.; Trubell, O. R. 1941. On The Multiple Concept Of Starch I. Gamma-Amylose. Cereal Chemistry 18:530.

Amylose, Amylose, Barley, Grain, Diastase, Malt Diastase, Corn Starch

Kerr, R.W., G.R. Trubell and G.M. Severson. 1942. On the multiple amylose concept of starch. II. Amylopectin and amylose. Cereal Chemistry 19: 64.

Procedures for estimation of amylopectin in tapioca, corn and potato starches are indicated. Reviews methods for separating amylose and for fractionation of starch. The multiple amylose concept is still hypothetical.Keywo4=rds: Amylose, Amylopectin, Diastatic Activity, Tapioca, Corn, Potato

Kertesz, Z. I.; Schulz, E. R.; Fox, G.; Gibson, M. 1959. Effects Of Ionizing Radiations On Plant Tissues. Iv. Some Effects Of Gamma Radiation On Starch And Starch Fractions Food Research 24:609

Gamma Radiation, Starch

Kesler, C. C.; Bechtel, W. G. 1947. Recording Viscometer For Starches. Analytical Chemistry 19:16

Continuous Recording Viscometer, Corn Industries Viscometer, Viscosity, Starch, Corn Starch, Shear Value, Gelatinization, Potato Starch, Waxy Corn Starch, Tapioca Starch, Wheat Starch, Modified Starch, Modified Starch

Kesler, C.C. and W.G. Bechtel. 1954. Physical methods of characterizing starch. In Starch and Its Derivatives. 3rd ed. J.A. Radley, ed. p. 402.

Khan, A. R.; Johnson, J. A.; Robinson, R. J. 1979. Degradation Of Starch Polymers By Microwave Energy Cereal Chemistry 56:303

Starch Polymers, Microwave Energy

Killion, P.J. and J.F. Foster. 1960. Isolation of high molecular weight amylose by dimethylsulfoxide dispersion. Journal Polymer Science 46: 65.

Kim, S. K.; Ciacco, C. F.; D'appolonia, B. L. 1976. Kinetic Study Of Retrogradation Of Cassava Starch Gels. Journal Of Food Science 41:1249

Retrogradation, Cassava Starch, Gel

Kim, S.K. and B.L. D'Appolonia. 1977. Effect of pentosans on the retrogradation of wheat starch gels. Cereal Chemistry 54: 150 or 151.

The influence of pentosans and aging on wheat starch gels was determined. Keywords:Starch Gel, Wheat Starch, Pentosan, Amylose, Amylopectin, Flour, Hard Red Sp ring Wheat, Wheat Flour, Gelatinization, Retrogradation, Avrami Exponent, Paste, Brabender Amylograph, Moisture, Viscosity, Firmness, Bread

King, W., P. Trubiano and P. Perry. 1976. Modified starch encapsulating agents offer superior emulsification, film forming, and low surface oil. Food Prod. Develop. 10(10):54.

This article discusses advantages and disadvantages of the modified starches. Keywords: Modified Starch, Emulsification, Microencapsulated Powder

Kite, F.E., T.J. Schoch and H.W. Leach. 1957. Granule swelling and paste viscosity of thick- boiling starches. Bakers Digest 31(4): 42.

A good account on granule swelling, gelatinization viscosity in Brabender units and also in poises. Keywords: Thick-Boiling Starch, Paste, Viscosity, Brabender Amylograph, Granule Swelling, Gelatinization, Viscosity, Gelatinization, Temperature

Kitterman, J.S. and G.L. Rubenthaler. 1971. Application of the Brookfield viscometer for measuring the apparent viscosity of acidulated flour-water suspension. Cereal Sci. Today 16(9): 275.

Shows the undesirable features of the traditional MacMichael method. Explores the adaptability of Brookfield viscometer.

Klug, H.P. and L.E. Alexander. 1974. X-ray Diffraction Procedures for Polycrystalline and Amorphous Materials. 2nd ed. John Wiley & Sons: New York.

Kobayashi, T.; Tanabe, I.; Obayashi, A. 1974. On The Properties Of The Starch Granules From Unicellular Green Algae. Agricultural And Biological Chemistry 38:941

Green Alga Starch, Chlorella, Chlamydomonas, Scenedesmus Starch Granule

Kolini, J.L., L.-S. Lai and L.L. Chedid. 1992. Effect of starch structure on starch rheological properties. Food Technology 46(6): 124-139.

Kubota, K.; Hosokawa, Y.; Suzuki, K.; Hosaka, H. 1979. Studies On The Gelatinization Rate Of Rice And Potato Starches. Journal Of Food Science 44:1394

Gelatinization Rate, Rice, Potato, Starch

Kugimiya, M., J.W. Donovan, and R.Y. Wong. 1980. Phase transitions of amylose-lipid complexes in starches: a calorimetric study. Starch/Staerke 32: 265.

Kulp, K. 1972. Physicological Properties Of Starches Of Wheats And Flours. Cereal Chemistry 49:696

Wheat Starch, Wheat Flour, Wheat Milling

Kulp, K. 1973. Some properties of starches derived from wheat of varied maturity. Cereal Chemistry 50: 496.

Evaluates the effects of molecular changes of starch during maturing os wheat on the physicochemical characteristics (Cannon-fenske capillary viscometer, Brabender viscoamylograph, swelling power and solubility, enzyme susceptibility, water-binding capacity) and baking tests. Keywords: Wheat Starch, Wheat Maturity

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Kulp, K. 1973. Characteristics of small-granule starch of flour and wheat. Cereal Chemistry 50: 666.

Evaluates the fundamental properties of small starch and compares with those of regular starch. Defatting, viscography, iodine affinity, gelatinization temperature, swelling power, enzyme susceptibility and baking tests. Water binding and protein extractability by HAC was studied. Keywords: Wheat Starch, Dough, Hard Red Spring Wheat, Wheat Milling, Starch Granule Size, Amyloviscograph Pasting, Gelatinization, Iodine Affinity, Amperometer, Potentiometer, Amylose, Gelatinization, Kofler Hot Stage, Farinogram, Gluten, Rhozyme, Amylase, Fungus, Acetic Acid, Soft Wheat Flour, Water Hydration, Mixing Time, Wheat Moisture

Kulp, K.; Tsen, C. C.; Daly, C. J. 1972. Effect Of Chlorine On The Starch Component Of Soft Wheat Flour. Cereal Chemistry 49:194

Starch, Chlorination, Soft Wheat Flour

Kurtzman, R. H. Jr.; Jones, F. T.; Bailey, G. F. 1973. Dissolution Of Starches In Dimethylsulfoxide And Variations In Starches Of Several Species, Varieties, And Maturities. Cereal Chemistry 50:312

Birefringence, Navy Bean Starch, Potato Starch, Lima Bean Starch, Rice Starch, Waxy Corn Starch, Turbidimetric Measurement, Starch Oxidation, Polarizing Microscope, Phase Microscope, Dimethyl Sulfoxide

Kwok, S. C. M.; Chan, H. T. Jr.; Nakayama, T. O. M.; Brekke, J. E. 1974. Passion Fruit Starch And Effect On Juice Viscosity. Journal Of Food Science 39:431

Passion Fruit Starch, Viscosity

Labuza, T. P.; Busk, G. C. Jr. 1979. An Analysis Of The Water Binding In Gels. Journal Of Food Science 44:1379

Water Binding, Carrageenan, Agar, Potato Starch, Gelatin, Vapor Pressure, Gel, Nuclear Magnetic Resonance, Water Hydrogen Bonding, Dipole Interaction, Water Activity

Lahmar, R. L.; Weakley, F. B.; Lauterbach, G. E. 1956. Controlled Degradation Of Waxy-Corn Starch By Malt Alpha-Amylase. Cereal Chemistry 33:198

Waxy Corn Starch, Malt, Alpha-Amylase

Lampitt, L. H.; Fuller, C. H. F.; Goldenberg, N.; Vine, M. 1950. Starches And Starch Fractions. Iv. The Hydrolysis OfStarch To Dextrose By Hydrochloric Acid. Journal Of The Science Of Food And Agriculture 1:371

Starch Hydrolysis, Dextrose

Lancaster, E. B.; Conway, H. F.; Schwab, F. 1966. Power-Law Rheology Of Alkalines Starch Pastes. Cereal Chemistry 43:637

Starch Paste, Corn Starch, Paste, Viscosity, Brookfield Viscometer, Brabender Viscoamylograph, Power-Law Rheology, Batch Cost, Steaming, Starch Gel

Langley, R.W. and B.S. Miller. 1971. Note on the relative effects of monoglycerides on the gelatinization of wheat starch. Cereal Chemistry 48: 81-85.

Lansky, S.; Kooi, M.; Schoch, T. J. 1949. Properties Of The Fractions And Linear Subfractions From Various Starches. Journal Of The American Chemical Society 71:4066

Corn Starch, Tapioca Starch, Potato Starch, Wheat Starch Paste, Viscosity, Sago Flour, Easter Lily Starch, Sago Starch, Autoclave, Defatted Starch, Retrogradation, Thin-Boiling Starch, Iodine Affinity, Intrinsic Viscosity, Ostwald-Cannon-Fenske Viscometer

Larson, B.L., K.A. Gilles and R. Jenness. 1953. Amperometric method for determining the sorption of iodine by starch. Anal. Chem. 25: 802.

Discusses amperometric procedure where activity of iodine is a function of amount and physical condition of amylose present.

Lauffer, M. A. 1942. Experimental Facts Pertaining To The Relationships Between Viscosity, Molecular Size, And Molecular Shape. Chemical Reviews 31:561

Viscosity, Specific Viscosity, , Egg Albumin, Sulfur, Gamboge, Rubber Latex, Starch, Gelatin, Agar, Gum Arabic

Lawton, B.J., G.A. Henderson, and E.J. Derlatska. 1972. The effects of extruder variables on gelatinization of corn starch. . Canadian Journal Of Chemical Engineering 50:168

Corn Starch, Starch Gelatinization , Corn Starch, Starch Extrusion

Leach, H.W. 1963. Determination of intrinsic viscosity of starches. Cereal Chemistry 40: 593.

Gives methods of determination of intrinsic viscosity with emphasis on the Cannon-Fenske capillary viscometer and requisite conditions. Keywords: Viscometer, Corn Starch, Potato Starch, Modified Starch, Modified Corn Starch, Potato Starch, Thin-Boiling Starch, Cannon-Fenske Viscometer, Kinematic Viscosity, Intrinsic Viscosity

Leach, H.W., L.D. McCowen and T. J. Schoch. 1959. Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chemistry 36: 534.

Used sedimentation type test to investigate swelling power of tapioca, potato, white milo (waxy), and milo. Investigated bonding forces. Keywords:Swelling Power, Granule, Paste, Tapioca Starch, Potato Starch, Waxy Milo Starch, Milo Starch, Starch Solubilization, Iodine Affinity, Corn, Wrinkled Pea Starch, Heat Moisture Treatment, Stearic Acid, Hydroxy Ethyl Milo, Oxidized Corn Starch, Surfactant.

Leach, H. W.; Schoch, T. J. 1961. Structure Of The Starch Granule. Ii. Action Of Various Amylases On Granular Starches. Cereal Chemistry 38(1):34

Corn Starch, Waxy Sorghum, Waxy Corn Starch, Wheat Starch, Tapioca Starch,Potato Starch, Rice Starch, Arrowroot Starch, Unbleached Flour, Sago, Flour, Corn Starch, Bacteria Amylase, Alpha-Amylase, Glucoamylase, Pancreatin, Malt Diastase, Fungal Amylase, Alpha-Amylase, Beta-Amylase, Slurry, Intrinsic Viscosity, Brabender Amylograph, Digestion, Enzyme, Iodine Affinity, Solubility, Density, Microscopy, Birefringence, Hilum, Enzyme Susceptibility, Heat Moisture Treatment

Leach, H. W.; Schoch, T. J. 1962. Structure Of The Starch Granule. Iii. Solubilities Of Granular Starches In Dimethyl Sulfoxide. Cereal Chemistry 39:318

, Starch Solubility, Dimethyl Sulfoxide

Lelievre, J. 1974. Starch Gelatinization. Journal Applied Polymer Science 18:293

Starch Gelatinization, Thermodynamic

Leonard, R.; Sterling, C. 1972. Freeze-Etched Surfaces In Potato Starch. Journal Ultrastructureal Research 39(1/2):85

Potato Starch, Electron Microscopy

Leung, H. K.; Steinberg, M. P.; Wei, L. S.; Nelson, A. I. 1976. Water Binding Of Macromolecules Determined By Pulsed Nmr. Journal Of Food Science 41:297

Pulsed Nuclear Magnetic Resonance, Nuclear Magnetic Resonance, Gelatin, Sodium Alginate, Corn Starch, Casein, Cellulose, Moisture, Spectrometer, Pectin

Lewicki, P. P.; Bush, G. C.; Labuza, T. P. 1978. Measurement Of Gel Water-Binding Capacity Of Gelatin, Potato Starch, And Carrageenan Gels By Suction Pressure. Journal Of Colloid And Interface Science 64:501

Water-Holding Capacity, Gelatin Gel, Potato Starch Gel, Carrageenan Gel, Macromolecules, Capillary Water Pressure Technique, Gelatin, Potato Starch, Carrageenan, Moisture, Water

Libby, R. A. 1970. Direct Starch Analysis Using Dmso Solubilization And Glucoamylase. Cereal Chemistry 47:273

Dimethyl Sufoxide, Glucoamylase, Corn Starch, Potato Starch, Reducing Sugar, Glucoamylolysis, Glucose, Enzyme Hydrolysis, Flour, Wheat Starch, Glucose Oxidase, Thin Layer Chromatography, Polarimetry, Solubility, Thermochromic Colorimetric

Lii, C.-Y. And D. R. Lineback. 1977. Characterization and comparison of cereal starches. Cereal Chem. 54: 138.

The scanning electron microscope, birefringence end point temperature range, iodine affinity, Brabender viscosity curves, starch fractionation and enzymatic determinations were done to characterize eight different starches. Keywords: Cereal Starch

Lim, S.-T., T. Kasemsuwan, and J.-L. Jane. 1994. Characterization of phosphorus in starch by P-nuclear magnetic resonance spectroscopy. Cereal Chemistry 71: 488-493.

Lineback, D.R. and C.H. Ke. 1975. Starches low-molecular weight carbohydrates from chick pea and horse bean flours. Cereal Chemistry 52: 334.

Isolation of starch, gelatinization temperature, iodine affinity, hot paste viscosity, amylose content and carbohydrates soluble in ethanol were studied. Gives light and SE micrographs.

Lineback, D. R.; Russell, I. J.; Rasmussen, C. 1969 . Two Forms Of Glucoamylase Of Aspergillus Niger. Archives Of Biochemistry And Biophysics 134:539

Glucoamylase, Starch, Takamine Diazyme, Aspergillus Niger, Glycosidase, Enzyme

Lineback, D.R. and E. Wongsrikasem. 1980. Gelatinization of starch in baked products. Journal of Food Science 45: 71-74.

Starch, Gelatinization, Baked Product

Little, R.R. and G.B. Hilder. 1960. Differential response of rice starch granules to heating in water at 62C. Cereal Chemistry 37: 456.

Rice Starch

Little, R. R.; Hilder, G. B.; Dawson, E. H. 1958. Differential Effect Of Dilute Alkali On 25 Varieties Of Milled White Rice. Cereal Chemistry 35:111

Rice, Rice, Rice, Rice, Swelling, Kernel, Nongranular Starch, Microscopy

Lloyd, N. E.; Kirst, L. C. 1963. Some Factors Affecting The Tensile Strength Of Starch Films. Cereal Chemistry 40(2):154

Starch Film, Tensile Strength

Loncin, M.; Bimbenet, J. J.; Lenges, J. 1968. Influence Of The Activity Of Water On The Spoilage Of Foodstuffs. Journal Of Food Technology 3:131

Spoilage, Water Activity, Casein, Water, Starch, Water, Glucose, Water, Lactose, Water, Sucrose, Water, Peanut Oil Water, Oleic Acid Water, Drying Rate, Microorganism,Lysine Retention, Milk Powder

Longley, R. W.; Miller, B. S. 1971. Note On The Relative Effects Of Monoglycerides On The Gelatinization Of Wheat Starch. Cereal Chemistry 48(1):81

Wheat Starch, Gelatinization, Monoglyceride

Longree, K.; Moragne, L.; White, J. C. 1960. Cooling Starch-Thickened Food Items With Cold Tube Agitation. Journal Of Milk And Food Technology 23:330

Cooling Rate, Refrigeration, Large Batch, Cold Tube Agitation, Whitesauce, Sensory Evaluation, Rotating Cold Tube Unit, Stock Pot, Temperature, Relative Viscosity, Linespread Test, Color, Color Difference Meter, Density, Cooling Time, Whiteness Reflectance

Lorenz, K. 1976. Physico-Chemical Properties Of Lipid-Free Cereal Starches. Journal Of Food Science 41:1357

Cereal Starch Lipid

Lorenz, K.; Johnson, J. A. 1972. Starch Hydrolysis Under High Temperatures And Pressures. Cereal Chemistry 49:616

Starch, Bread, Baked Product, Fat, Moisture, Protein, Fat, Hydrolysis, Pressure

Luby, P.; Kuniak, L.; Berek, D. 1971. Gel Filtration Of Oligosaccharides On Cross-Linked Starch And Cellulose. Journal Of Chromatography 59:79

Gel Filtration, Oligosaccharide, Modified Starch, Epichlorohydrin, Cellulose

Macmasters, M. M. 1961. Starch Research In Baking. Bakers Digest 35(5):42

Baked Product, Starch, Dough Structure, Crumb Structure, Amylase, Frozen Baked Food, Staling

MacMasters, M.M., P.D. Baird, M.M. Holzapfel, C.E. Rist. 1955. Preparation of starch from Amaranthus cruentus seed. Economic Botany 9: 300.

MacMasters, M.M. 1953. Communication to the editor. The return of birefringence to gelatinized starch granules. Cereal Chemistry 30:63.

This communication to the editor shows photomicrographs and discusses birefringence and the effect of heat and ethanol. There is a difference between root and cereal starches shown with iodine solution. Keywords: Starch Birefringence, Starch Gelatinization

Macmaster, M. M.; Hilbert, G. E. 1944. Stored And Damaged Wheats For Starch Production. Cereal Chemistry 21:258

Wheat Starch, Starch Damage, Wheat Storage

MacMasters, M.M., M.J. Wolf and H.L. Seckinger. 1957. Microscopic characteristics of starches in the identification of ground cereal grains. J. Agric. Food Chem. 5: 455.

Size, shape and structural details are identified in cereal and root starches. Keywords: Cereal Starch

Mangat, B. S.; Badenhuizen, N. P. 1971. Studies On The Origin Of Amylose And Amylopectin In Starch Granules. Iii. The Effect Of Temperature On Enzyme Activities And Amylose Content. Canadian Journal Of Botany 49:1787

Polytoma Uvella Enzyme, Potato Starch, Potato Amylose, Adenosine Diphosphoglucose Glucosyltransferase, Phosphorylase

Mangels, C. E. 1934. Some Effects Of Heat Exposure On Wheat Starches. Cereal Chemistry 11:86

Wheat Starch

Mangels, C. E. 1936. Varietal And Regional Variation In Durum Wheat Starches. Cereal Chemistry 13:221

Durum Wheat Starch Ash, Durum Wheat Starch Phosphorus, Durum Wheat Starch Nitrogen, Malt Diastase, Starch Viscosity

Mangels, C. E.; Martin, J. J. Jr. 1935. Effect Of Different Buffers And Type Of Substrate On The Diastases Of Wheat Starch. Cereal Chemistry 12:256

Wheat Starch, Starch, Diastasis, Diastase, Lintner's Soluble Starch, Takadiastase, Malt Diastase

Markley, M. C. 1937. The Colloidal Behavior Of Flour Doughs. I. The Thixotropic Nature Of Starch-Water Systems. Cereal Chemistry 14:434

Farinograph, Flour Dough, Flour Starch Viscosity

Marshall, s. and r. Wasik. 1974. Communication to the editor. Gelatinization of starch during cooking of spaghetti. Cereal Chemistry 51: 146.

Nature of starch in spaghetti at different stages of processing and the degree of gelatinization at various stages of cooking was studied using the ratio of birefringent to non-birefringent as the indication of the degree of gelatinization.

Martin, V. D.; Newton, J. M. 1938. Comparative Rates Of Amylase Action On Starches. Cereal Chemistry 15:456

Maltose, Potentiometric Method, Soybean, Amylase, Rice Digestion, Tapioca Starch Digestion, Wheat Starch Digestion, Potato Starch Digestion, Corn Starch Digestion

Masure, M. P.; Bohart, G. S.; Eastmond, E. J.; Boggs, M. M. 1950. Value Of Starch Coating In The Preservation Of Quality Of Dehydrated Carrots. Food Technology 4:94

Dried Carrot, Starch Coating, Coating

Matthews, R. H. 1970. Starch Gelatinization And Some Physical Properties Of Selected Wheat Flours. Cereal Science Today 15(3):78

Mixograph, Amylograph, Viscometer, Brookfield Viscometer, Hunter Color Difference Meter, Wheat Ph, Wheat Starch Paste, Wheat Gelatinization

Maywald, E. C.; Schoch, T. J. 1957. Xanthophyll Oil Stabilization, Protective Starch Matrix For Xanthophyll Oil And Vitamin A. Journal Of Agricultural And Food Chemistry 5:528

Starch, Xanthophyll Oil Stability, Vitamin A Stability

Mazurs, E.G., T.J. Schoch and F.E. Kite. 1957. Graphical analysis of the Brabender viscosity curves of various starches. Cereal Chemistry 34: 141.

This reports a system for the graphical analysis of Brabender curves of various starches. Thick-boiling and thin-boiling starches are compared and characterized. Keywords: Brabender Viscometer, Starch Gelatinization

Mccracken, D. A.; Dodd, J. L. 1971. Molecular Structure Of Starch-Type Polysaccharides From Hericium Ramosum And Hericium Coralloides. Science 174:419

Hericium Ramosum, Hericium Coralloides, Fungal, Polysaccharide

McCready, R.M. and W.Z. Hassid. 1943. The separation and quantitative estimation of amylose and amylopectin in potato starch. Journal American Chemical Society 65: 1154.

The separation of potato starch into amylose and amylopectin is discussed. Use of iodine in estimating the proportions of amylose and amylopectin in potato starch is also discussed.

McIver, R.G., D.W.E. Axford, K.H. Colwell and G.A.H. Elton. 1968. Kinetic study of the retrogradation of gelatinized starch. J. Sci. Food agric. 19: 560.

Starch Gel, Wheat Starch, Kinetic Study, Retrogradation, Microwave Heating

Mckendrick, J. D.; Anderson, L. C. 1971. Variation Of Reserve-Starch-Granule Areas And Diameters In Andropogon Gerardi Rhizomes. Agronomy Journal 63:619

Grass Starch, Rhizomes Starch

Mellies, R.L., T.E. Yeats, C.L. Mehltretter, and F.R. Senti. 1961. Preparation and physical characteristics of cross-linked hypochlorite-oxidized corn starch. Starch/Staerke 13:114.

Melvin, M.A. 1979. The effect of extractable lipid on the viscosity characteristics of corn and wheat starches. Journal Science Food and Agriculture 30: 731.

Metcalfe, D.M. and K.A. Gilles. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chemistry 42: 558.

Method to determine water binding capacity was done. Investigated absorption by the granule and adsorption on the surface. Gelatinization properties, isolation, separation of amylose and amylopectin was studied. Discusses the intrinsic viscosity, water binding capacity, gelatinization curves, iodine absorption and granule density.

Miles, M.J., V.J. Morris, P.D. Orford and S.G. Ring. 1985. The role of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135: 271-281.

Miller, B.S., R.I. Derby and H.W. Thrombi. 1973. A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension. Cereal Chemistry 50: 271.

Defines gelatinization. Possible mechanism for increase in viscosity and an amylograph method for determining gelatinization are discussed. Used amylograph, microscopy, EM, treatment with alpha-amylase.

Miller, B.S. and H.B. Trimbo. 1965. Gelatinization of starch and white layer cake quality. Food Technology 19: 640.

Miller, K.H. and F.E. Burns. 1970. Starch characteristics of selected grain sorghums as related to human foods. Journal of Food Science 35: 666.

This study correlated organoleptic evaluations with chemical and physical attributes in seventeen varieties and hybrids of grain sorghum. Total starch, starch granule density and starch granule size were tested.

Morris, V.J. 1990. Starch gelation and retrogradation. Trends in Food Science Technology 2: 2-6.

Morrison, W.R. and A.M. coventry. 1985. Extraction of lipids from cereal starches with hot aqueous alcohols. Starch/Staerke 37: 83.

Morrison, W.R. 1995. Starchlipids and how they relate to starch granule structure and functionality. Cereal Foods World 40:437.

Morrison, W.R. and B. Laignelet. 1983. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal Cereal Science 1:9.

Moss, H.J. 1967. Flour paste viscosities of some Australian wheats. J. Sci. Food Agric. 18: 610.

Discusses swelling of flour and starch above 50C and the influence of pentosans and amylases. Used a Brabender Amylograph or Viscograph which is designed to change and show the force required to stir with rising temperatures.

Muhrbeck, P. and A.-C. Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic properties of starch gels- a comparison of potato and cassava starches. Carbohydrate Polymers 7: 291-300.

Summary The influence of pH, and of electrolytes, on the viscoelastic properties of potato and cassava starch gels was investigated, using a cone-and-plate rheometer run in the oscillatory mode. The gel strength of the potato starch gels had a maximum around pH 8.5, and was makreedly lowered by the addition of even small amounts of electrolytes. This may be due to an electrostatic interaction between potato starch phosphate groups and added cations which blocks the normal phosphate-to-phosphate crosslinking. Neither pH nor electrolytes affected the viscoelastic properties of cassava starch gels. The gelatinization temperture and the gelatinization enthalpy of potato starch, as measured by differential scanning calorimetry,were insensitive to pH and to low electrolyte concentration.

Nara, S., A. Mori, and T. Komiya. 1978. Study on relative crystallinity of moist potato starch. Staerke 30: 111.

Newton, J. M.; Farley, F. F.; Naylor, N. M. 1940. The Use Of Soybean Beta-Amylase To Follow The Modification Of Starch. Cereal Chemistry 17:342

Beta-Amylase, Soybean, Amylase, Corn Starch, Waxy Corn Starch, Rice Starch, Wheat Starch, Tapioca Starch, Potato Starch, Sweet Potato Starch, Waxy Starch,Birefringence, Amylolytic Activity, Oxidized Corn Starch, Dextrin, Corn Flour, Brewers Flakes

Ng, K.-Y., S.A. Duvick, and P.J. White. 1997. Thermal properties of starch from selected maize (Zea mays L.) mutants druing development. Cereal Chemistry 74(3): 288-292.

Abstract The changes in thermal properties of maize starches during five stages of kernel maturity. (12, 18, 24, 30, and 36 days after pollination (DAP]), from three mutant genotypes, amylose extender (ae) sugary-2(su2) and waxy (wx) in an OH43 background and the OH43 genotype were studied wusing differential scanning calorimetry (DSC). Within a genotype, DSC values of starches at 24, 30, and 36 DAP were similar to each other and often were significantly different (P<0.05) from the values at 12 dap, indicating possible differences in the fine structure of starch during endosperm development. for su2 starches, the gelatinization onset temperature (ToG) significantlyly decreased after 12 DAP and remained low throughout the study. The gelatinization range (Rg) had a similar pattern. For wx starches, ToG at 18 DAP was significantly lower than at 12 DAP but tended to increase after 18 DAP. The Rg increased significantly after 12 DAP and significantly decreased after 30 DAP. Thus, thermal properties of starches during early development were different from those of their mature counterparts, and differences among the mutant genotypes and the normal starch originated from the earliest endosperm development stage studied (12 DAP).

Nielsen, H.J., J.D. Hewitt and N.K. Fitch. 1952. Factors affecting consistency of a lemon pie filling. Journal of Home Economics 44: 782-785.

Noble, I. T.; Dean, M.; Wing, M.; Halliday, E. G. 1933/ In Vitro Digestion Of The Starch Of Long And Short Cooked Cereals. Cereal Chemistry 10:243.

Starch Digestion, Cereal, Diastase, Maltose, Yellow Corn Meal, White Corn Meal, Rolled Oat, Whole Wheat, Farina, Barley, Grain, Endosperm

Noznick, P.P., P.P. Merritt and W.F. Geddes. 1946. Staling studies on breads containing waxy maize starch. Cereal Chemistry 23: 297.

Ofelt, C. W.; Sandstedt, R. M . 1941. Observations On The Character Of Recording Dough-Mixer Curves On Flours Diluted With Wheat Starch. Cereal Chemistry 11:435

Wheat Flour, Recording Dough Mixer, Brabender Farinograph

Ofelt, C. W.; Sandstedt, R. M. 1941. Observations On The Character Of Recording-Dough-Mixer Curves On Flours Diluted With Wheat Starch. Cereal Chemistry 18:435

Wheat Starch, Protein, Recording Mixer, Absorption, Brabender Farinograph

Olkku, J., S.W. Fletcher, III and C. Rha. 1978. Studies on wheat starch and wheat flour model paste systems. Journal of Food Science 43: 52.

The influence of ingredients upon wheat starch and wheat flour paste systems was evaluated using a Brabender Visco/amylo/Graph and a scanning electron microscope.

Omsman, E.M. 1975. Interaction of starch with other components of food systems. Food Technology (April): 30.

Osman, E.M. and P.D. Cummisford. 1959. Some factors affecting stability of frozen white sauces. Food Research 24: 595.

Different starches and starch fractions were studied to observe retrogradation. Retrogradation was the major factor affecting stability of starch sauces. Other ingredients were influenced. Keywords: Frozen Whitesauce, Corn Industries Viscometer, Wheat Flour Whitesauce, Waxy Rice Flour Whitesauce, Waxy Rice Starch Whitesauce, Waxy Sorghum Whitesauce, Corn Starch Whitesauce, Sorghum Starch Whitesauce, Modified Starch Whitesauce, Phosphate Cross-Linked Starch Whitesauce, Waxy Corn Starch Whitesauce

Osman, E.M. and G. Mootse, 1958. Behavior of starch during food preparation. I. Some properties of starch-water systems. Food Research 23: 554.

Hot and cold paste viscosity, granular volume and gel strength were recorded at five intervals during cooking periods for 19 starches and flours. Keywords: Corn Industries Viscometer, Starch Paste Viscosity, Starch Granule, Potato Starch, Waxy Corn, Corn Starch, Waxy Rice Starch, Waxy Sorghum Starch, Tapioca Starch, Arrowroot Starch, Sorghum Starch, Corn Starch, Rice Starch, Sago Starch, Wheat Starch, Waxy Rice Flour, Rice Flour, Wheat Flour, Phosphate Cross-Linked Waxy Sorghum Starch, Phosphate Cross-Linked Waxy Sorghum Starch, Phosphate Cross-Linked Waxy Corn Starch Starch, Corn Starch, Stabilizer Starch, Clearjel Starch, Cross-Linked Waxy Corn Starch, Corn Starch, Thin-Boiling Starch, Corn Starch, Thin-Boiling Wheat Starch, Gelatinization Temperature, Gel Strength

Osman, E.M. and M.R. Dix. 1960. Effects of fats and nonionic surface-active agents on starch pastes. Cereal Chemistry 37: 464.

Fat, Starch Paste, Surfactant

Ough, L. D.; Rohwer, R. G. 1956. Starch Hydrolyses. Presence Of Levoglucosan In Cornstarch Hydrolyzates. Journal Of Agricultural And Food Chemistry 4:267

Levoglucosan, Corn Starch Hydrolysate

Osman, E.M., S.J. Leith, and M. Fles. 1961. Complexes of amylose with surfactants. Cereal Chemistry 38: 449.

Amylose, Surfactant

Owusu-Ansah, J., F.R. Van De Voort, and D.W. Stanley. 1982. Determination of starch gelatinization by x-ray diffractometry.

Objectives/Purposes: determined the potnetial of X-ray diffractometry for quantitative determination of gelatinization of starch.

Owusu-Ansah, J. F.R. van de Voort, and B. Bediako-Amoa. 1980. Banku: Its degree of gelatinization and development of a quick cooking product. Can. Inst. Food Sci. Technology J. 13: 131.

Palmiano, E. P.; Juliano, B. O. 1972. Physicochemical Properties Of Niigata Waxy Rices. Agricultural And Biological Chemistry 36:157

Rice Cake Quality, Waxy Rice, Protein, Waxy Rice, Pasting Temperature, Waxy Rice, Viscosity, Waxy Rice, Alkali Spreading Value, Waxy Rice, Starch, Waxy Rice, X-Ray Diffraction, Waxy Rice, Starch, Amylopectin, Waxy Rice, Starch, Brabender Amylograph

Pankey, R.D., H.N. Draudt and N.W. Desrosier. 1965. Characterization of the starch of Spirodela polyrrhiza. Journal of Food Science 30: 627.

Starch was extracted from Spirodela polyrrhiza (L.) Schleid, and characterized as to shape, granule size and weight distribution, amylose content and temperature of gelatinization and viscosity in relation to temperature. Used iodine method. Keywords: Starch, Spirodela Polyrrhiza Starch

Park, Y. K.; Lima, D. C. 1973. Continuous Conversion Of Starch To Glucose By An Amyloglucosidase-Resin Complex. Journal Of Food Science 38:358

Starch, Glucose, Amyloglucosidase

Pazur, J. H.; Sandstedt, R. M. 1954. Identification Of The Reducing Sugars In Amylolysates Of Starch And Starch- Oligosaccharides Cereal Chemsitry 31:416

Starch, Oligosaccharide, Starch, Reducing Sugar, Amylolysate

Pelshenke, P. E. 1951. The Newer Knowledge Of The Baking Quality Of Rye Flour. Bakers Digest 25(3):61

Rye Flour, Water Absorption, Rye Flour, Protein, Rye, Starch, Wheat, Starch , Oven Spring, Rye, Glucose, Rye, Maltase, Rye, Diastatic Activity, Rye, Gum, Dough, Yield, Wheat, Glucose, Rye, Maltase, Wheat, Diastatic Activity, W Heat, Maltase, Bread, Crust Color

Pelshenke, P. F.; Hampel, G. 1952. Starch Deformation And Dead Milled Flours. Bakers Digest 26(6):109

Flour, Milling,, Wheat Starch, Rye Starch, Potato Starch, Bread

Pfannemuller, B. 1986. Models for the structure and properties of starch. Starch/Staerke 38: 401.

Phillips, A.T. and V.R. Williams. 1961. An investigation of varietal differences in the iodine- binding capacities of crystalline rice amyloses. Journal of Food Science 26: 573.

Purified amyloses have been obtained from flour of widely different varieties of rice by alcohol fractionation of the corresponding rice. The authors did iodine and viscosity measurements.

Pirt, S. J.; Whelan, W. J. 1951. The Determination Of Starch By Acid Hydrolysis. Journal Of The Science Of And Food Agriculture 2:224

Starch Acid Hydrolysis

Poe, C. F.; Jukkola, B. P. 1944. Effect Of Certain Preservatives On Determination Of Starch By The Diatase Method. Food Research 9:338

Starch Diatase

Pomeranz, Y. 1963. The Liquefying Action Of Pancreatic, Cereal, Fungal, And Bacterial Alpha-Amylases. Journal Of Food Science 28:149

Cereal, Alpha-Amylase, Pancreatic Alpha-Amylase, Fungal, Alpha Amylase, Alph a-Amylase, Bacteria Amylase, Potato Starch, Amylograph, Starch, Dextrinogenic Activity

Pomeranz, Y. 1973. Structure And Mineral Composition Of Cereal Aleurone Cells As Shown By Scanning Electron Microscopy. Cereal Chemistry 50:504

Barley, Scanning Electron Microscopy, Cereal, Aleurone Cell, Starch,Rye Bread, X-Ray Microanalysis, Magnesium, Phosphorus, Potassium

Pomeranz, Y.; Mamaril, F. P. 1964. Effect Of N-Ethylmaleimide On The Starch-Liquefying Enzyme From Soy-Flour. Nature 203:863

Soybean Flour, Starch , Pregelatinized Starch, Waxy Corn Starch , Alpha-Amylase, Saccharifying Enzyme, Wheat Amylase, Barley Malt, Amylase, Fungal amylase, Bacteria Amylase, Pancreas Amylase

Pomeranz, Y.; Shellenberger, J. A. 1962. Starch-Liquefying Activity Of Alpha-Amylase. I. Use Of Pregelatinized Wheat Starch As Substrate. Cereal Chemistry 39:327

Wheat Starch, Pregelatinized Starch, Amylase, Fungal Amylase, Aspergillus Orgzae, Bacillus Subtilis, Dextrinogenic Activity, Wheat-Malt Alpha-Amylase, Takadiastase, Glucose, Brabender Amylograph, Gelatinization, Liquefying Properties

Prentice, N., L.S. Cuendent and W.F. Geddes. 1954. Studies on bread staling. V. Effect of flour fractions and various starches on the firming of bread crumb. Cereal Chemistry 31: 188.

Priestley, R.J. 1975. Moisture requiement for gelatinization of rice. Staerke 27(12): 416.

Pulkki, L. H. 1938. Particle Size In Relation To Flour Characteristics And Starch Cells Of Wheat. Cereal Chemistry 15:749

Flour, Particle Size, Semolina, Flour, Water Absorption, Farinograph, Maltose Test, Gluten-Testing Procedure, Diastatic Activity, Loaf Volume, Gluten Rheology, Mixing Time, Fermentograph, Wheat Starch, Starch Damage

Radomski, W. M.; Smith, M. D. 1963. Location And Possible Role Of Esterfied Phosphorous In Starch Fractions. Cereal Chemistry 40(1):31

Starch Esterfied Phosphorous

Rask, O.s. and C.L. Alsberg. 1924. A viscosimetric study of wheat starches. Cereal Chemistry 1: 7.

Deals with preparation of wheat starch from flour. Viscosity of the starch pastes at 90C and concentrations of 2.85 and 5.75% was determined. Gives correlations of viscosity to other conditions such as loaf volume. Macaroni making and quality of flour were investigated. Apparatus used: Stormer viscosimeter and time taken for 100 revolutions.

Rasper, V. 1969. Investigations On Starches From Major Starch Crops Grown In Ghana. I.-Hot Paste Viscosity And Gel-Forming Power. Journal Of The Science Of Food And Agriculture 20:165

Starch Paste, Viscosity, Starch Gel, Yam, Plantain, Cocoyam, Paste, Temperature, Brabender Amylograph, Cassava, Corn, Moisture, F.I.R.A. Jelly Tester, Brookfield Viscometer, Starch Gelatinization

Rasper, V.; Coursey, D. G. 1967. Properties Of Starches Of Some West African Yams. Journal Of The Science Of Food And Agriculture 18:240

Yam, West African, Yam, Moisture, Ash, Ph, Reducing Sugar, Amylose, Protein , Iodine Absorption, Pasting Temperature, Gel Strength, Brabender Amylograph, Starch Consistency, Photomicrograph

Reed, G. 1954. Practical Use Of Fungal Enzymes. Bakers Digest 28(2):34

Fungal Enzyme, Alpha-Amylase, Beta-Amylase, Starch, Proteolytic Enzyme, Malt Enzyme

Reiners, R. A.; Morgan, R. E.; Shroder, J. D. 1970. Note On The Amino Acid Composition Of The Protein In Commercial Corn Starch. Cereal Chemistry 47:205

Corn Starch, Protein, Corn Starch, Amino Acid

Reiser, C. O. 1954. Food Yeast, Torula Yeast From Potato Starch Wastes. Journal Of Agricultural And Food Chemistry 2:70

Yeast, Torula Yeast, Potato Starch Waste

Reyes, A. C.; Albano, E. L.; Briones, V. P.; Juliano, B. O. 1965. Genetic Variation, Varietal Differences In Physicochemical Properties Of Rice Starch And Its Fractions. Journal Of Agricultural And Food Chemistry 13:438

Rice Starch

Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers. Estes And Lauriat, Boston, Ma

Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda, Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon

Richardson, W. A. 1939. A Proposed Viscosimetric Method For The Characterization Of Soluble Starch. Chemistry And Industry (17):464

Viscosity, Viscometer, Potato Starch, Corn Starch, Sago Starch, Thiocyanate Viscosity

Ring, S.G. 1985. Some studies on starch gelation. Starch/Starke 37: 80-83.

Roberts, H. R.; Pettinati, J. D. 1957. Oligosaccharide Production, Concentration Effects In The Enzymatic Conversion Of Lactose To Oligosaccharides Journal Of Agricultural And Food Chemistry 5:130

Oligosaccharide, Enzyme Conversion, Lactose

Robin, J. P.; Mercier, C.; Charbonniere, R.; Guilbot, A. 1974. Lintnerized Starches. Gel Filtration And Enzymatic Studies Of Insoluble Residues From Prolonged Acid Treatment Of Potato Starch. Cereal Chemistry 51:389

Potato Starch Granule Organization, Lintnerized Starch Granule Organization

Rogols, S.; Green, J. E.; Hilt, M. A. 1969. Starch-Complexed Lipids: Differences In Extraction With Various Solvents. Cereal Chemistry 46:181

Starch-Lipid Complex

Rundle, R.E., L. Daasch, and D. French. 1944. The structure of the "B" modification of starch from film and fiber diffraction diagrams. Journal Amer. Chem. Soc. 66: 2116.

Russo, J. V.; Doe, C. A. 1970. Heat Treatment Of Flour As An Alternative To Chlorination. Journal Of Food Technology 5:363

Flour, Heating, Layer Cake, Madeira Cake, High Ratio Cake, Cake Photography , Dimethyl Sulphoxide, Starch Swelling, Flour, Protein Solubility, Cake Height, Starch Viscosity, Gelatinization Temperature

Rutledge, J. E.; Islam, M. N.; James, W. H. 1974. Improved Canning Stability Of Parboiled Rice Through Cross-Linking. Cereal Chemistry 51:46

Cross-Linked Rice, Rice, Starch, Epichlorohydrin, Phosphorus Oxychloride, SodiumTrimetaphosphate, Swelling, Canned Food, Eater Uptake Ration, Hedonic Scale, Sensory Evaluation, Parboiled Rice, Flavor, Parboiled Rice, Color, Parboiled Rice, Cohesiveness, Parboiled Rice, Doneness, Parboiled Rice, Appearance

Saini, V. 1968. Ionizing radiation effects on starch as shown by Staudinger index and differential thermal analysis. Journal of Food Science 33; 136.

Cornstarch in the form of raw granules at commercial moisture was irradiated. Viscosity measurements were done. The differential thermal analysis of the three samples also showed the depolymerization of the polymer with irradiation.

Sair, L. 1967. Heat-moisture treatment of starch. Cereal Chemistry 44:8.

Describes the associative forces related to variation in sorption. Effect of the above treatment on starch properties: gelatinization temperature, swelling behavior, paste translucency etc., are discussed.

Sair, L. and W.r. Fetzer. 1944. Water sorption by starches. Ind. Eng. Chem. 36: 205.

Classification of a starch based on the sorptive capacity, and the alteration of this by heat treatment is discussed.

Sandstedt, R.M. 1965. Fifty years of progress in starch chemistry. Cereal Sci. Today 10: 305.

Discusses the swelling capacity of normal and injured starch granules in water. The bonds involved are indicated; birefringence and staining with iodine are also mentioned. Keywords: Review Article, Starch Chemistry, Swelling Capacity, Iodine Affinity, Birefringence

Sandstedt, R. M. 1946. Photomicrographic Studies Of Wheat Starch. I. Development Of The Starch Granules. Cereal Chemistry 23:337

Wheat Starch Histology

Sandstedt, R. M. 1954. Photomicrographic Studies Of Wheat Starch. Iii. Enzymic Digestion And Granule Structure. Cereal Chemsitry 31(Suppl.):17

Wheat Starch Microscopy, Wheat Starch Enzyme Digestion

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