HYDROTHERMAL TREATMENT OF STARCH IN PRESENCE OF MALTOSE SYRUP - PART 1 - EFFECT ON DSC PARAMETERS AND CONSISTENCY OF POTATO STARCH GELS

A hydrothermal modification of potato starch at water excess in presen ce of maltose syrup permits distinct changes of properties as paste co nsistency, gelatinization and gelation behaviour preserving the granul ar structure at the same time. Annealing in maltose syrup causes a dra stic decrease in hot past consistency and an increase in consistency d uring the keeping phase at 96 degrees C. 3.3 % starch in pastes of suc h samples produces a set back of about 2300 BU at a Brabender final te mperature of 50 degrees C. Annealing of potato starch in maltose syrup doubles Brabender final consistency with minimal loss in yield (< 10 %). Modified patterns show a gel elasticity of about 20 %-sag measured in ridgelimeter. Gel bevels composed of 3.3 % annealed starch modifie d in 6 %ical maltose syrup up to a final temperature of 56 degrees C a re characterized by sag values of 17 %. The alkaline stability measure d in Brabender viscograph rises 4 fold in these samples and show a shi ft of the DSC swelling temperature T-max of 5.5 to 8 K. Annealing of p otato starch in maltose syrup makes it possible to alter properties wi thin a short time at very low energy consumption offering broad indust rial application.