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C R C Critical Reviews in Food Science and Nutrition Volume 20, 1984 - Issue 4
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Original Articles

Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization

Daryl Lund Professor of Food Engineering, Departments of Food Science and Agricultural Engineering, University of Wisconsin, Madison, Wisconsin
&
Klaus J. Lorenz Professor, Department of Food Science and Nutrition, Colorado State University, Fort Collins, Colorado
Pages 249-273 | Published online: 29 Sep 2009
 
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Abstract

Starch gelatinization phenomena is extremely important in many food systems. This review focuses on factors affecting gelatinization characteristics of starch. Important variables which must be considered in design of processes in which starch undergoes gelatinization are heat of gelatinization and temperature of gelatinization. Major interactions are reviewed for the effects of lipids, moisture content, nonionic constituents and electrolytes on these characteristics. Furthermore, treatment of starch‐containing systems prior to heating into the gelatinization temperature range can have a significant effect on ultimate gelatinization characteristics.

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