# Technological Properties of Tritordeum Starch
## 3 Results and Discussion
### Pasting of Starches
The R values for all analyzed starches were within the 496.8-646.1 s range, with the highest value noted for barley starch, indicating the highest resistivity of this starch towards granular swelling. On the other hand, for durum wheat starch (WdS), the observed value was less than 500 s, which was about 100 s less than the remaining starches. For tritordeum starch, this parameter was very similar to the value calculated for starch isolated from wheat flour (WhS). The starch coefficient (s, Table 6) indicates the swelling rate of the starch granules. This parameter is responsible for the slope of the pasting curve (the higher the s value, the greater the slope of the curve), i.e., faster granular swelling. The highest s value was observed for regular wheat (WaS) and buckwheat (BuS) starches, 23.7 and 20.0, respectively, whereas the lowest was noted for durum wheat starch (WdS)--about 3.6. The values calculated for barley (15.5) and tritordeum (16.8) were similar to each other. The results of the pasting analysis are strongly dependent on various factors (equipment used, starch slurry concentration, and measurement protocol) [30], so it is very hard to perform a direct comparison of the obtained data. There are available data related to the mathematical modeling of the pasting curve course, but these data were based on RVA measurements, and a different starch suspension concentration was applied (14% instead of 5%) [9; 32], or exactly the same regime was performed but for potato starches [10]. The V\({}_{\text{peak}}\) values calculated for potato starches were much higher (596.0-1249.7), which could be ascribed to their nature (higher viscosities of such pastes are due to the presence of covalently bonded phosphate moiety). On the other hand, the R values for potato starches were lower than for cereal starches and in a broad range from 364.0 to 550.0, indicating fast granular swelling not restricted by lipids. Also, the s values calculated for potato starches were widely distributed from 5.6 to 15.9, with the lowest value observed for soil-cultivated potatoes. The average s value for all potato starches was 10.6 [10], so it was close to the s value calculated for wheat starch isolated from commercial flour (WhS) (Table 6). During the holding period, a drop in viscosity, so-called breakdown (BD), is usually observed. It is a result of a rupture of swollen starch granules, caused by the combined action of shear forces and temperature. It was clearly visible for buckwheat (BuS) and regular wheat (WaS) starches, whereas for durum wheat starch (WdS), the viscosity drop started before the holding period (Figure 3). In the case of barley (BaS) and wheat starch separated from flour (WhS), such a viscosity drop was observed only in the final momentsof the holding period. On the contrary, for tritordeum starch, slow viscosity development was observed, so no BD was observed. Such behavior could be a consequence of the highest lipid content among all investigated starches (Table 1) resulting in delayed starch granule swelling, which manifested as the highest tPV value (Table 5). All samples were characterized by good hot paste stability, which manifested as high values of HPSI and low BD values (Table 5), and starch from durum wheat (WdS) was the least stable among the investigated samples. After holding a starch paste (at elevated temperature), a viscosity development (from MV to TV) upon cooling was observed due to the aggregation of the amylose molecules. This increase is described as a setback (SB) and could be interpreted as starch susceptibility to retrogradation [4; 14; 31]. The highest SB value was observed for buckwheat starch (BuS)--92 BU--and the lowest for durum wheat starch (WdS). But when the SB% was taken into consideration, for BuS (and also for WdS), this increase was the lowest, and the highest values were observed for regular wheat (WaS) and tritordeum (TrS) starches (Table 5). In this research, no correlation was found between SB (or SB%) and retrogradation parameters (Tables 5 and 6).