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

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. © 2011, Japan Society for Food Engineering. All rights reserved.