Abstract
AbstractBackground and objectivesThe fractionation and reconstitution methods were used to investigate the effects of freezing only large granules or small granules on the corresponding reconstituted total wheat starch. Reconstituted total wheat starch was evaluated for physicochemical properties.FindingsResults showed that frozen small granules have more significant effect on the short‐range order and gel hardness of frozen total wheat starch. In contrast, large granules are the primary granules that determine the crystallinity, swelling power, and pasting profiles of total wheat starch during freezing. There were synergetic interactions between large and small granules in terms of enthalpy increment of total wheat starch.ConclusionsThe contribution of large granules on the total wheat starch gel was more on viscosity, while the contribution of small granules was more on elasticity.Significance and noveltyStarch characteristics and properties among the two types of granules are further anticipated to aid explanation of the changes in total wheat starch during frozen storage.
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