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Wheat Starch Experiment

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CALCULATIONS In this experiment, we used both corn and wheat starch and observe the gelatinization of them at different temperatures. The composition of corn starch is found as 10.2% moisture and 88.8% carbohydrate. (“Corn Starch”, n.d) The remaining parts are ash, fat and protein. However, their percentages are very small and hence we can neglect them. On the other hand, the composition of wheat starch is found as 13% moisture and 86.30% carbohydrate. (“Native Wheat Starch”, n.d) Again the remaining part can be neglected since it is very small.
In order to find the consistencies of our solutions;
Bostwick reading=(η/ρ)^(-0.2) (S.Sahin & S.G.Sumnu, pg.71)
According to this equation, we should find the densities of corn and wheat starch at different temperatures. …show more content…

60 983.842 1580.472 1009.840 1009.242
70 978.989 1577.368 1005.067 1004.466
80 973.384 1574.263 999.577 998.971
90 967.028 1571.159 993.368 992.758

Table.2
Temperature(oC) Bostwick Reading of Corn Starch (cm) Bostwick Reading of Wheat Starch (cm) η_(corn starch) η_(wheat starch)
60 24 24 0.000127 0.000127
70 24 21 0.000126 0.000246
80 23 23.3 0.000155 0.000145
90 13.5 13.5 0.002215 0.002214

According to the article which is Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights (n.d), corn starch granules at different temperatures under light microscope is given below:

Also, according to Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights (n.d), the scanning electron microscope images of freeze-dried corn starch at different temperatures is given below:

According to the article which is Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization (n.d), microscopic view of wheat starch at different temperatures is given below:
60 o C 70 o C

According to the article which is A Photomicrographic Study of Gelatinized Wheat Starch (1933), wheat starch at 90 o C under the microscope is given

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