# Technological Properties of Tritordeum Starch
## 3 Results and Discussion
### Pasting of Starches
Pasting temperature (PT) provides information on the minimum temperature required for gelatinization to occur, and except for WdS, it was close to 80 \({}^{\circ}\)C, ranging from 65.9 \({}^{\circ}\)C (WdS) to 84.2 \({}^{\circ}\)C (TrS) (Table 5). Data from the literature related to these parameters are in a broad range: 86.5-90.9 \({}^{\circ}\)C for barley [16], 75-84 \({}^{\circ}\)C for buckwheat starch, and 61.0 \({}^{\circ}\)C to 87.1 \({}^{\circ}\)C for wheatarches [4; 30; 31]. The maximum viscosity for all starches was reached (tPV) within the holding period at elevated temperature (95 \({}^{\circ}\)C), except for durum wheat starch (WdS). It took place between 520 (WdS) and 1148 s (TfS) (Table 5). Such behavior is typical for cereal starches due to the presence of lipid complexes that retard granular swelling [4; 18; 30; 31], resulting in higher pasting temperature and lower viscosity, but also in greater hot paste stability. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{4}{c}{**The Initial Phase of Pasting**} & \multicolumn{4}{c}{**Avrami Equation Parameters**} \\ \cline{2-10}  & \(\mathbf{V_{peak}}\) & **R** & **s** & **R\({}^{2}\)** & **k** & **\(\Delta\mathbf{A_{\infty}}\)** & **\(\Delta\mathbf{A_{0}}\)** & **Rn** & \(\mathbf{R^{2}}\) \\  & **[BU]** & **[sec.]** & **[-]** & **[-]** & **[1/h]** & **[-]** & **[-]** & **[-]** & **[-]** & **R\({}^{2}\)** \\ \hline BaS & 60.573 & 646.078 & 15.521 & 0.999 & 0.0030 & 2.0967 & 1.8582 & 0.2385 & 0.9994 \\ BuS & 159.699 & 601.013 & 19.977 & 0.996 & 0.0171 & 2.2395 & 2.0864 & 0.1531 & 0.9986 \\ TrS & 29.189 & 606.907 & 16.836 & 0.998 & 0.0022 & 2.1278 & 1.9927 & 0.1351 & 0.9984 \\ WaS & 62.471 & 617.609 & 23.739 & 0.999 & 0.0548 & 2.2205 & 2.6696 & 0.0804 & 0.9917 \\ WdS & 86.457 & 496.846 & 3.607 & 0.984 & 0.0084 & 2.4667 & 1.9686 & 0.9981 & 0.9979 \\ WhS & 53.556 & 608.117 & 10.463 & 0.997 & 0.0075 & 1.9919 & 1.9078 & 0.0841 & 0.9833 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Parameters of equations describing the initial phase of pasting profile (up to peak viscosity) and retrogradation kinetics of investigated starches. Figure 3: Pasting profiles of investigated starches (vertical lines mark the beginning of the temperature change). The observed PV values for durum wheat (WdS) and commercial wheat flour (WhS) starches were close to those previously reported [4; 30], whereas for barley and regular wheat starches, these values were slightly higher. The highest PV value was observed for buckwheat (146.5 BU). Among the investigated starches, tritordeum starch was characterized by a slightly different pasting profile (Figure 3). Its PT was the highest among all samples (Table 5), and the PV for this starch was reached almost at the end of the holding period and was the lowest among all analyzed samples. This indicates high resistance to swelling of tritordeum starch granules, due to slow water diffusion into them, probably due to their high lipid content. [PERSON] et al. [9; 32] proposed a numerical approach to the interpretation of the pasting phenomenon. For the initial pasting stage (up to reaching PV), a logistic-type model (Equation (3)) was proposed, and data calculated using it were collected and are shown in Table 6. Relatively high values of R\({}^{2}\) indicated that this model describes this part of the pasting curve fairly well, except for WdS. In this instance, the course of the pasting curve was untypical because an inflection point was observed at about 310 sec (Figure 3). Therefore, the proposed model did not fit that well into the experimental data. The calculated V\({}_{\text{peak}}\) value (Table 6) corresponds with the PV value (Table 5), and calculated values are consistent with PV values, and observed discrepancies were bigger only for durum wheat (WdS) and buckwheat (BuS) starches. Another parameter, namely R (the time that gives rise to V\({}_{\text{peak}}\)/2), could determine the resistivity of starch granules against the combined action of temperature and shearing force.