Gloss by Various Kinds of Modified Starches

Abstract

Gloss expressed by various kinds of modified starch was investigated in both model systems of baking and wetting and in actual foods. Mildly cross-linked starches seemed to be suitable for foods with a high content of water, and oxidized starches or dextrins for baking those foods with a relatively low water content. Amylose released in the process of gelatinization seemed to play an important role in the gloss expression.