Abstract
Bracken and arrowroot starches have been used as materials of Japanese cakes. But as these starches are scarce and expensive, potato and corn starches are often used as substitutes for bracken and arrowroot starches. Then we studied on the chemical and physical properties of these four kinds of starch, that is bracken, arrowroot, potato and corn starches. For this study, the following five items of measurements are done : 1) The affinity for iodine and percentage of amylose contained in the starch, 2) Amyrogram and plastgram, 3) The condition for making a paste with KOH and NaOH solution, 4) Raising power of starch, 5) Analysis of “fat-by-hydrolysis” of starches.
In the experimental results, it was found that the affinity for iodine and the amylose percentage did'nt show a remarkable difference between these four kinds of starch. But the other properties were different between these tour kinds of starch.
