The purpose of the research was to investigate the chemical
composition of five starches and the physical characteristics of their
respective starch pastes as these properties relate to the characteristics
of starch-structured breads. Starch-structured breads were prepared
with five starches, corn, wheat, potato, arrowroot and waxy
maize, used as granular starch with and without addition of 5% freshly
prepared or retrograded pastes. All bread characteristics, analyzed
by the analysis of variance, were different due to starch or treatment
at the 1% or 5% level of significance. Amylose content and performance
when heated in water were determined for the starches. All
measurements, analyzed by analysis of variance, were different due
to starch at the 1% or 5% level of significance. When temperature was
a variable, differences were significant at the 1% or 5% level for
amylose versus starch characteristics of temperature at maximum viscosity and viscosity of retrograded pastes, and for amylose versus
all granular starch bread characteristics and grain and springiness
of breads made with 5% retrograded pastes. / Graduation date: 1971
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26840 |
| Date | 17 December 1970 |
| Creators | Walt, Marie Ann Rodgers |
| Contributors | Mackey, Andrea C. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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