The potential of starch
This is a study written as a part of the Agtech 2030-project, “Increased value at the starch-and cereal protein market”, which is a collaboration between Lantmännen and the University of Linköping within the framework of the innovation platform Agtech 2030, hosted by Linköping university. This conce...
| Autor principal: | |
|---|---|
| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2020
|
| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/16254/ |
| Sumario: | This is a study written as a part of the Agtech 2030-project, “Increased value at the starch-and cereal protein market”, which is a collaboration between Lantmännen and the University of Linköping within the framework of the innovation platform Agtech 2030, hosted by Linköping university. This conceptual and literary based study concerns modification of wheat starch, one of many parts of the project from Agtech 2030. There are different methods of how to modify wheat starch with the emphasis in this paper on physical and chemical modifications. The study also gives examples of food applications of modified wheat starch. The result shows that the main difference between the two mentioned types of modifications are: (1) physical modifications change the starch on a granular level and does not require chemical agents. (2) Chemical modifications can change the molecular structure of the starch e.g. by substitution of hydroxyl groups on the glucose units of the starch molecules (amylose and amylopectin). (3) There are chemically modified starches that need to be classified as food agents, whereas physically modified starch in comparison can be labelled as an ingredient in food products. |
|---|