Abstract
Chlorination and heat treatment of wheat flour changes the surface character of starch granules from hydrophilic to hydrophobic, and high oil binding ability of the starch granules can be observed. It was suggested that the hydrophobicity, in case of chlorination, was due to chemical modification of the starch granule surface proteins, and, in case of heat treatment, due to conformational changes of the proteins. This hydrophobicity could be also obtained by aging (233 days at room temperature). The hydrophobicity of starch granules in batter is highly related to the springiness of pancake. Heat treated wheat starch granules can encapsulate flavor through their oil binding ability.
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