Wheat and Rice Starch PDF
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Summary
This document provides information on the properties of wheat and rice starch, including physical characteristics like color and texture; microscopical observations such as shape and size; and chemical characteristics like reactions to iodine, sulfuric acid, and hot water. It also shows a comparison of various types of starch.
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Wheat starch Origin :- it is polysaccharides granules obtained from grains of triticum vulgare f: graminae. In wheat grains. Physical characters:- Condition : powder Colour: white Taste : starchy Odour: odourless Solubility: insoluble in water Homogenity: homogeno...
Wheat starch Origin :- it is polysaccharides granules obtained from grains of triticum vulgare f: graminae. In wheat grains. Physical characters:- Condition : powder Colour: white Taste : starchy Odour: odourless Solubility: insoluble in water Homogenity: homogenous Touch: smooth Microscopical characters 1-Shape : Rounded or lentical 2-Size : Medium 3-Hilum :Present (faint),centric point 4-Striations: Present (distinct), concentric 5-Aggregation : Mainly simple Chemical characters 1-Effects of iodine :Blue colour 2-Effects of H2SO4 :Charring 3-Effects of hot H2O:Gelatinization forming gel like on cooling rice starch Origin:- it is polysaccharides granules made from grains called oriza sativa f:-gramineae In rice grains. Physical characters:- Condition : powder. Colour : white. Taste : starchy. Odour : odourless. Solubility : insoluble in water. Homogenity :homogenous. Touch : gritty. Microscopical characters 1-Shape : polyhedral 2-Size : small 3-Hilum : invisible ,or absent 4- Striations: invisible or absent 5-Aggregation : mainly compound (contain more than 2 granules without a common sheath). Chemical characters 1-Effects of iodine : Blue colour 2-Effects of H2SO4 : Charring 3-Effects of hot H2O : Gelatinization forming gel like on cooling. Potato starch Wheat starch Maize starch Rice starch
