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By Yeshajahu Pomeranz

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2. 3. 4. 5. Hydration and swelling to several times original size. Loss of birefringence. Increase in clarity. Marked, rapid increase in consistency and attainment of peak. Dissolution of linear molecules and diffusion from ruptured granules. 6. Rétrogradation of mixture to a pastelike mass or gel. Wheat starch gelatinizes in three stages: 1. Limited swelling takes place between 60 and 70°C. This involves disruption of weakly bound or readily accessible amorphous sites. 2. Subsequent rapid swelling at 80-90°C involves disruption of more strongly bound or less accessible sites.

Starch in Wheat and Rye Breads 64 B. Bread Staling 66 62 VII. MODIFIED STARCHES FOR INDUSTRIAL APPLICATIONS 68 A. "Pearl" and Powdered Starches 70 B. Pregelatinized Starches 70 C. Acid-Modified Thin-Cooking Starches 71 D. Enzyme-Thinned Starches 72 E. White Dextrins 72 F. Yellow Dextrins 73 G. Cyclodextrins 74 H. Oxidized Starches 74 This chapter is based on a condensed, updated, and modified version of unpublished lectures presented by the late T. J. Schoch. The material in those lectures was published in part by Schoch in 1952 and 1961, by Schoch and Elder in 1955, and by Kite et al.

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