The Effect of Extraction Method Upon the Gelatinization Behaviour of Wheat Starch Granules

The effect of extraction method on the characteristics of wheat starch has been examined by differential scanning calorimetry, small angle light scattering and X‐ray diffraction. The Banks and Greenwood grain‐steeping method in comparison with the Wolf dough washing method has been found to yield a starch with a lower enthalpy of gelatinization, a wider gelatinization range, a higher gelatinization temperature, a lower summed response time index but no difference in the relative X‐ray crystallinity. Differential extraction of minor lipid components may be responsible.