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Updated: Feb 9, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from
Han Tao1, Ji-Sheng Huang1, Qiu-Tao Xie2
1School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Abstract:
Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching proteins, lipids, and amylose with F/T cycles. The freezing-treated HWS exhibited a higher swelling power and peak, trough, breakdown and final viscosity than SWS after F/T treatment. The onset, peak and conclusion gelatinization temperatures and the enthalpy of the isolated HWS determined by differential scanning calorimetry, decreased throughout F/T cycles. Concomitantly, the bread containing freezing-treated HWS exhibited a lower bread specific volume and harder crumb firmness, which might be associated with its significant structural changes induced by F/T treatment.
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