Effect of monopalmitin on pasting properties of wheat starches with varying amylose content

The influence of varietal differences among wheat (Triticum aestivum L.) starches on properties of starch pastes and gels was studied. Wheat varieties with elevated total amylose content within a narrow range (36–43%) displayed widely differing pasting properties in a Rapid Visco Analyser (RVA). The pasting properties of the wheat starches were influenced significantly by the addition of monopalmitin. Increase in final RVA pasting viscosity of starch–monopalmitin mixtures was correlated positively with increasing amylose content. The textural characteristics of the respective retrograded starch gels also differed greatly and were affected by varietal differences between the starches. There was no correlation between textural properties of aged gels with amylose content or the viscoelastic characteristics measured by the RVA. The strength of gels may be affected by subtle differences in starch structure that influence retrogradation, but have only limited effect on starch pasting properties.