Abstract
With eleven natural starches and 12 chemically modified starches their effects on the specific volume of Yakifu were studied when they were blended in gluten doughs. On natural starches, higher their amylose contents, lower the specific volume of the products were shown. Other characteristics of starches including places where they were stored in the plant body, particle sizes or amylogram parameters had no relationship with the specific volume of expanded products. Among chemically modified starches, esterified starches gave larger specific volumes of Yakifu than those caused by original starches. Generally saying, the specific volume was decreased in the order of esterification>esterification+cross linked >cross linked>cross linked+etherization. Starches including high amylose corn starch which showed no gelatinization behaviour in amylograph gave poor specific volumes, but some starches which gave poor specific volumes gelatinized in amylograph.
