Abstract
The influence of partial beta-amylase dextrinisation on the recrystallisation properties of wheat starch was monitored by DSC. The melting peak endotherm in the 100–140 °C range decreased regularly at increasing degradation levels, and disappeared with the limit dextrin. Mechanical properties of the obtained partial dextrins displayed unusual stress/strain couple value. Dextrinisation leads to an increase of strain at break with retention of strength. Dextrinisation appears to enhance the orientation ability during processing.
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