抄録
Wheat grain was divided into eight fractions ranging from the surface layer to the center with a machine used to polish brewers’ rice. Large, medium and small granule starches were isolated from the wheat flour, and their physicochemical properties were investigated. Moisture sorption showed a negative correlation to granule size. The starches had A-type X-ray diffraction patterns typical of cereal starches. The amylose content, the relative crystallinity and the enthalpies of gelatinization decreased in the order of large, medium and small granules in each fraction. The enthalpies showed a positive correlation to the relative crystallinity.
