The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch

摘要

Materials used in this research were residual oat flour and starch isolated from it, and wheat flour and starch were used as reference. Pasting temperature of the starch present in flour or isolated starch increased "with increasing syrup concentration, depending on material and syrup concentration. The maximum values of oat flour and starch paste viscosity were achieved at 30-40% syrup concentration, and at 50% for wheat pastes.