ACID-HYDROLYZED STARCH TAILINGS EFFECTS ON COOKIE SPREAD

A starch tailings fraction was isolated from wheat flour and hydrolyze d for various lengths of time with dilute sulfuric acid. Differential scanning calorimetry showed that the hydrolyzed starch tailings were a lmost as effective as sugars in raising the onset temperature for gela tinization of starch. A sample hydrolyzed 2 hr increased the onset tem perature by the same extent as an equal weight of sucrose. When sucros e in cookies was completely replaced by hydrolyzed starch tailing frac tions, the spread of the cookies depended on the molecular size of the polysaccharides in the fraction added. Cookies containing a sample hy drolyzed for 0.5 hr had the least spread, whereas those containing sta rch tailings hydrolyzed for 2 hr spread the most.