Yam was processed and roller dried. Processing variables included tissue cooking and comminution conditions. Water related characteristics of these pregelled flours were obtained. Increasing the degree of starch damage changed flour specific surface, crystallinity, monolayer adsorp tion, heat of adsorption, wetting temperature, water‐holding capacity and swelling power of the flour. Rheological properties of doughs were determined by simple compressive and cyclic tests with an Instron Universal Testing Machine. Modulus of elasticity, ultimate deformation, recoverable elasticity and energy loss ratio of the various samples were related to the degree of starch damage.
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G.S. Ayernor (1976) studied this question.
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