Baked starch foams were characterized by several physical methods in o
rder to better understand the relationship between profess parameters
and starch foam structure. In this process, a thin-walled object such
as a plate is formed by heating a starch batter inside a closed mould.
Normal corn and potato starches are gelatinized by this treatment but
some swollen granules remain. The foams have a dense outer skin and a
less dense interior with large, mostly open cells. Overall foam densi
ty and strength increase with increasing starch concentration, molecul
ar weight and amylose content. Foam flexibility tends to increase with
decreasing density. Plates made from tuber starches such as potato ha
ve lower densities and higher flexibilities than those made from cerea
l starches such as corn. Starch foams are useful as disposable food pa
ckaging and serving articles which can be composted after use. (C) 199
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