Abstract
AbstractFrom two bread wheat cultivars having contrasted pasting properties, hydrated starch granules were separated into two fractions by flotation. These fractions were indistinguishable on the basis of granule size but were distinguished by their amylose contents and hot‐pasting peak heights. Fractionation could not be obtained on dry starch, nor on wet starch from which water had been expelled by centrifugation in solvent of high density. This suggests that all sizes of granules of both cultivars could be reduced to the same level of hydration of 42% dry starch basis. The range of hydrated density was 1.305 ‐ 1.315 g/cm3 which suggests differences between the fractions of only 4% water. Two models are developed to explain the mechanism of fractionation and the differences found between cultivars.
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