The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule

Starch was extracted from wheat by a wet‐grinding process and purified by differential centrifugation followed by shaking with toluene and water. The contrast in pasting, surface and baking properties between dried impure, and dried purified, samples of the starches shows that the surface properties of the granules are profoundly affected by the presence of indigenous “non‐starch material”. These effects can be eliminated by utilizing the non‐dried starch, or by removing such non‐starch material by shaking with toluene prior to drying the granules.