Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties

Md. Sharif HOSSEN; Itaru SOTOME; Makiko TAKENAKA; Seiichiro ISOBE; Mitsutoshi NAKAJIMA; Hiroshi OKADOME

doi:10.11301/jsfe.12.29

Technical Paper

Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties

Md. Sharif HOSSEN, Itaru SOTOME, Makiko TAKENAKA, Seiichiro ISOBE, Mitsutoshi NAKAJIMA, Hiroshi OKADOME

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Keywords: Starch, Pulverization, Particle size, Pasting property, Starch damage

JOURNAL FREE ACCESS

2011 Volume 12 Issue 1 Pages 29-35

DOI https://doi.org/10.11301/jsfe.12.29

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Abstract

The effect of particle size reduction on the pasting properties of rice, wheat, corn (maize), potato, sweet potato, and cassava starches was elucidated. Before pulverizing, the mean particle size and the pasting properties of the starches differed by crop. With increased pulverizing, the mean particle size decreased in all flours (to＜10μm) and the pasting properties converged. Commercial flours containing the larger starch granules have the higher starch damage after pulverization.

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