The effect of processing conditions on microstructure of matrix material using wheat as the primary ingredient. D. F. WOOD, W. J. Orts, P. C. Yu, and G. M. Glenn.
Wheat starch is a well-known food ingredient and has industrial applications.
Scanning electron microscopy revealed that freezing or freeze-drying resulted in an uneven distribution of air cells within the bead. Air drying gave a relatively smooth, continuous matrix in which starch granule remnants were embedded. Drying at temperatures between 125 C and 240 C gave a puffed product with hexagonal walls of differing thicknesses. Wheat starch particles had a dense, smooth structure containing both gelatinized and partially gelatinized starch. In the rice-wheat cakes, the wheat starch was completely gelatinized.