# Technological Properties of Tritordeum Starch
## 3 Results and Discussion
### Pasting of Starches  
Starch pasting is a phenomenon in which starch granules are heated in the presence of water. They absorb and bind water, which results in granular swelling. As a consequence, the amount of available water is reduced and physical interactions among granules occur. These interactions result in a sudden increase in the viscosity of starch in water suspension. The combined action of shear forces and temperature leads to a disruption of granules, which releases starch molecules in the solution, where they interact. The maximum viscosity, or peak viscosity (PV), is attained when the rate of granule swelling is equal to their disruption caused by shear forces and temperature [9, 10]. This phenomenon is usually monitored by means of a rapid visco analyzer (RVA) or Brabender apparatus. The obtained results will depend on many parameters like the applied starch suspension concentration, equipment used, and measuring protocol [30]. The analysis of the pasting profile provides valuable information about the real performance of starch during heating in the presence of water. Data related to the pasting properties of the investigated starches are summarized in Tables 5 and 6 and are also presented in Figure 3. \begin{table}
\begin{tabular}{c c c c c c} \hline  & \(\mathbf{T_{o}}\) & \(\mathbf{T_{P}}\) & \(\mathbf{T_{c}}\) & \(\Delta\mathbf{T}\) & \(\Delta\mathbf{H_{gel}}\) \\  & [\({}^{\circ}\)C] & [\({}^{\circ}\)C] & [\({}^{\circ}\)C] & [\({}^{\circ}\)C] & [\({}^{\circ}\)C] & [\({}^{\circ}\)C] \\ \hline BaS & 58.26 \(\pm\) 0.07 b  & 63.13 \(\pm\) 0.14 b  & 69.51 \(\pm\) 0.04 a  & 11.25 \(\pm\) 0.11 a  & 7.25 a \(\pm\) 0.04 a  \\ BuS & 60.85 \(\pm\) 0.24 c  & 67.78 \(\pm\) 0.00 c  & 76.18 \(\pm\) 0.3 b  & 15.33 \(\pm\) 0.06 b  & 9.21 b \(\pm\) 0.25 b  \\ TrS & 55.33 \(\pm\) 0.04 a  & 60.75 \(\pm\) 0.27 a  & 67.65 \(\pm\) 0.17 a  & 12.33 \(\pm\) 0.13 a  & 7.18 a \(\pm\) 0.01 a  \\ WdS & 56.13 \(\pm\) 0.68 a  & 61.58 \(\pm\) 0.30 a  & 67.72 \(\pm\) 0.43 a  & 11.59 \(\pm\) 0.25 a  & 8.71 b \(\pm\) 0.09 b  \\ \hline \end{tabular}
\end{table} 
Table 4: Thermal properties of investigated starches. \begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \multirow{2}{*}{**Sample**} & **PT** & **tPV** & **PV** & **PVT** & **MV** & **TV** & **FV** & **BD** & **SB** & **BD\%** & **SB\%** & **HPSI** \\  & [\({}^{\circ}\)C] & **[sec. ]** & **[BU]** & [\({}^{\circ}\)C] & **[BU]** & **[BU]** & **[BU]** & **[BU]** & **[BU]** & **[BU]** & **[BU]** & **[\%]** & **[\%]** & **[\%]** \\ \hline BaS & 82.1 \(\pm\) & 820.0 & 61.0 \(\pm\) & 92.9 \(\pm\) & 44.5 \(\pm\) & 101.0 & 82.0 \(\pm\) & 16.5 \(\pm\) & 57.0 \(\pm\) & 27.0 \(\pm\) & 56.2 \(\pm\) & 95.6 \(\pm\) \\  & 1.4 bc  & 4 \(\pm\) 7.1 d  & 0 c  & 0.8 bc  & 0.7 b  & 2.1 c  & 1.4 b  & 0.7 b  & 1.4 d  & 1.2 bc  & 0.2 c  & 1.6 c  \\ BuS & 79.0 \(\pm\) & 677.5 & 146. \(\pm\) & 90.2 \(\pm\) & 126. \(\pm\) & 218.0 & 216.0 & 20.5 \(\pm\) & 92.0 \(\pm\) & 14.0 \(\pm\) & 42.2 \(\pm\) & 91.5 \(\pm\) \\  & 0.1 b  & 2.1 d  & 2.3 b  & 1.4 c  & 1.4 d  & 4.2 c  & 0.7 b  & 0 e  & 0.3 ab  & 0.3 a  & 0.1 bc  \\ TrS & 84.2 \(\pm\) & 1147.5 \(\pm\) & 31.5 \(\pm\) & 95.0 \(\pm\) & 32.0 \(\pm\) & 71.0 \(\pm\) & 56.0 \(\pm\) & 0.0 \(\pm\) & 39.0 \(\pm\) & 0.0 \(\pm\) & 54.9 \(\pm\) & 96.3 \(\pm\) \\  & 1.1 cd  & 1.4 a  & 0.1 c  & 1.4 a  & 1.4 ab  & 0.0 a  & 0.0 c  & 0.1 c  & 1.1 c  & 4.7 c  \\ WaS & 87.5 \(\pm\) & 717.5 \(\pm\) & 35.0 \(\pm\) & 49.0 \(\pm\) & 105.0 & 87.0 \(\pm\) & 13.5 \(\pm\) & 54.5 \(\pm\) & 21.3 \(\pm\) & 51.9 \(\pm\) & 80.0 \(\pm\) \\  & 0.6 d  & be & 2.8 c  & 0.6 c  & 1.4 b [FOOTNOTE:d]Footnote a: footnotemark:Analyzing the course of the pasting curves (Figure 3), a distinct viscosity peak (PV) was observed only in the case of buckwheat (BuS), regular wheat (WaS), and durum wheat (WdS)arches. For the remaining samples, a relatively slow viscosity development was observed.